標(biāo)題: Titlebook: Wine Analysis and Production; Bruce W. Zoecklein,Kenneth C. Fugelsang,Fred S. Nu Book 1995 Springer Science+Business Media Dordrecht 1995 [打印本頁] 作者: 啞劇表演 時間: 2025-3-21 19:37
書目名稱Wine Analysis and Production影響因子(影響力)
書目名稱Wine Analysis and Production影響因子(影響力)學(xué)科排名
書目名稱Wine Analysis and Production網(wǎng)絡(luò)公開度
書目名稱Wine Analysis and Production網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱Wine Analysis and Production被引頻次
書目名稱Wine Analysis and Production被引頻次學(xué)科排名
書目名稱Wine Analysis and Production年度引用
書目名稱Wine Analysis and Production年度引用學(xué)科排名
書目名稱Wine Analysis and Production讀者反饋
書目名稱Wine Analysis and Production讀者反饋學(xué)科排名
作者: 增長 時間: 2025-3-21 20:41
Sulfur Dioxide and Ascorbic Acid, mg/L (ppm) measured as total sulfur dioxide, by any method sanctioned by the international Association of Official Analytical Chemists (AOAC). The maximum permissible level of total sulfur dioxide for both BAIT and the OIV is 350 mg/L.作者: THE 時間: 2025-3-22 02:24
Volatile Acidity, a lesser extent, lactic, formic, butyric, and propionic acids. In addition, sorbic acid (added to wine as potassium sorbate), used as a fungal inhibitor, is also steam-distillable and should be taken into consideration when appropriate. The contributions of CO., SO., and sorbic acid interferences are discussed in Chapter 20 (Volatile Acidity).作者: 猛烈責(zé)罵 時間: 2025-3-22 08:23 作者: PET-scan 時間: 2025-3-22 12:09 作者: Small-Intestine 時間: 2025-3-22 16:44 作者: Restenosis 時間: 2025-3-22 18:19 作者: narcotic 時間: 2025-3-23 00:38
Grape Maturity and Quality,an be described in nine categories: color (hue, strength, purity, and stability), aroma intensity, vitality (purity), complexity, subtlety, palate strength, length, balance, and longevity. Hue refers to the dominant color wavelength, strength to the depth of color, and purity to the degree of “off” 作者: 對手 時間: 2025-3-23 04:35 作者: 吸氣 時間: 2025-3-23 07:35 作者: 全部 時間: 2025-3-23 13:16
Phenolic Compounds and Wine Color,ine wines can be viewed in terms of management of phenolic compounds. Phenols are responsible for red wine color, astringency, and bitterness; they contribute to the olfactory profile; serve as important oxygen reservoirs and as substrates for browning reactions.作者: 不滿分子 時間: 2025-3-23 16:23 作者: Hemoptysis 時間: 2025-3-23 19:07
Sulfur-Containing Compounds,nds plays an important role in sensory properties of wines. These compounds may be variously described as rubbery, onion, garlic, cabbage, kerosene-like, and skunky. The somewhat undefined, but objectionable character arising from interaction of sulfur-containing compounds and wine components is som作者: asthma 時間: 2025-3-23 22:41
Sulfur Dioxide and Ascorbic Acid,ial activity. Although historically sulfites were generally recognized as safe, the U.S. Food and Drug Administration (FDA) has determined that the presence of unlabeled sulfites in foods and beverages poses a potential health problem to a certain class of asthmatic individuals. As a result, in 1987作者: 夾克怕包裹 時間: 2025-3-24 02:36
Volatile Acidity,team volatilization. A measure of volatile acidity is used routinely as an indicator of wine spoilage (Table 11.1). Although generally interpreted as acetic acid content (in g/L), a traditional volatile acid analysis includes all those steam-distillable acids present in the wine. Thus, significant c作者: 意見一致 時間: 2025-3-24 09:41 作者: Bricklayer 時間: 2025-3-24 14:05 作者: 屈尊 時間: 2025-3-24 18:06
Oxygen, Carbon Dioxide, and Nitrogen,ectrons. A compound with a large positive reduction potential (e.g., oxygen) will readily accept electrons producing the reduced form of that compound (e.g., water). Conversely, molecules (ions) with a lower (nega-tive) redox potential (e.g., SO. or sulfite ion, SO..) exhibit increasing ten-dencies 作者: Nonthreatening 時間: 2025-3-24 19:06
Tartrates and Instabilities,stability. The formation of crystalline deposits is a phenomenon of wine aging, although it generally does not meet with consumer acceptance. Thus, winemakers strive to reduce the potential for bottle precipitation.作者: Mirage 時間: 2025-3-24 23:15 作者: 你正派 時間: 2025-3-25 04:15
Winery Sanitation,tool for control of microbiological growth. However, application levels have dropped dramatically in the last few years, leading to spread of microorganisms. Given the likelihood of further reductions, and potentially, elimination of the compound altogether, we are faced with identifying alternative作者: BLAZE 時間: 2025-3-25 10:38 作者: 廢止 時間: 2025-3-25 12:17
Book 1995d has also played an important role in the development of society, reli- gion, and culture. We are currently drinking the best wines ever produced. We are able to do this because of our increased understanding of grape growing, biochemistry and microbiology of fermentation, our use of ad- vanced tec作者: 非實體 時間: 2025-3-25 18:34 作者: 有幫助 時間: 2025-3-25 21:52 作者: Collar 時間: 2025-3-26 01:38
Carbohydrates,saccharides. Polysaccharides may be hydrolyzed yielding lower molecular weight forms. Examples of polysaccharides include pectins, glucans, and dextrans, as well as alginates used in fining. Other compounds that qualify as carbohydrates include deoxy- and amino sugars, sugar alcohols, and acids.作者: 整潔漂亮 時間: 2025-3-26 04:21 作者: 媒介 時間: 2025-3-26 10:29 作者: 哪有黃油 時間: 2025-3-26 13:39 作者: fabricate 時間: 2025-3-26 20:03 作者: Carbon-Monoxide 時間: 2025-3-27 00:35 作者: Pamphlet 時間: 2025-3-27 04:31
Tartrates and Instabilities,stability. The formation of crystalline deposits is a phenomenon of wine aging, although it generally does not meet with consumer acceptance. Thus, winemakers strive to reduce the potential for bottle precipitation.作者: 過濾 時間: 2025-3-27 08:17 作者: 斑駁 時間: 2025-3-27 10:33
Cork,erized outer tissues of the cork oak, .. Commercial stands are limited to the western Mediterranean, where Potugal and Spain produce 55 and 28% of the total, respectively. The balance is produced in France, Italy (Sardinia), Tunisia, Morocco, and Algeria.作者: 平庸的人或物 時間: 2025-3-27 16:59
Introduction Overview of Wine Analysis,Throughout the history of wine production, analytical techniques have became increasingly important with the development of technology and increased governmental regulation. Analyses of grapes and wines are performed for a number of reasons (Table 1-1).作者: iodides 時間: 2025-3-27 19:36 作者: Lasting 時間: 2025-3-28 01:06
Microbiology of Winemaking,This chapter is intended to highlight microorganisms of importance to the winemaker.作者: 定點 時間: 2025-3-28 04:57 作者: 抓住他投降 時間: 2025-3-28 06:48
https://doi.org/10.1007/978-1-4757-6978-4alcohol; biochemistry; carbohydrates; chemistry; food; microbiology作者: 友好 時間: 2025-3-28 11:43
978-1-4757-6980-7Springer Science+Business Media Dordrecht 1995作者: 競選運動 時間: 2025-3-28 16:42 作者: 面包屑 時間: 2025-3-28 20:49 作者: 供過于求 時間: 2025-3-28 23:25 作者: 詩集 時間: 2025-3-29 04:31
Bruce W. Zoecklein,Kenneth C. Fugelsang,Barry H. Gump,Fred S. Nuryijdelijk lijkt, maar de neergang ook? Wij denken dat de hoofdstukken in dit boek laten zien dat al deze facetten samen recht doen aan de veelzijdige geschiedenis van de vrouwenhulpverlening. Op grond van de gepresenteerde geschiedenissen biedt dit slothoofdstuk vier dwarsdoorsnedes aan de hand van d作者: 意外的成功 時間: 2025-3-29 11:13
Bruce W. Zoecklein,Kenneth C. Fugelsang,Barry H. Gump,Fred S. Nurye ein kreisrundes Loch besitzt, in das der Schaft des Filterst?bchens so genau hineinpa?t, da? der Zwischenraum nur wenige Zehntelmillimeter betr?gt. Nur in F?llen ganz besonders stürmischer Reaktion, was aber sehr selten eintritt, ist es notwendig, den Tiegel au?en gut mit hei?em Wasser abzuspülen 作者: 背帶 時間: 2025-3-29 15:13 作者: 規(guī)范要多 時間: 2025-3-29 19:16 作者: BOOR 時間: 2025-3-29 21:00
Bruce W. Zoecklein,Kenneth C. Fugelsang,Barry H. Gump,Fred S. Nury dem Wege gegen den Nordpol treffen, man bezeichnet sie als ?polare“ Waldgrenze, sie wird durch die W?rmeverh?ltnisse w?hrend der Vegetationszeit bedingt. Das gilt auch von jener Waldgrenze, die man beim Besteigen hoher Berge erreicht, der isogenannten ?alpinen“ Waldgrenze, auch sie ist meist durch 作者: Germinate 時間: 2025-3-30 00:46 作者: Fortuitous 時間: 2025-3-30 05:30 作者: Pruritus 時間: 2025-3-30 09:53
Bruce W. Zoecklein,Kenneth C. Fugelsang,Barry H. Gump,Fred S. NuryBuchführung作者: Detain 時間: 2025-3-30 15:33 作者: Expiration 時間: 2025-3-30 18:07
Bruce W. Zoecklein,Kenneth C. Fugelsang,Barry H. Gump,Fred S. NuryWachstumsziele作者: Gesture 時間: 2025-3-30 21:04 作者: 閃光你我 時間: 2025-3-31 02:50
Bruce W. Zoecklein,Kenneth C. Fugelsang,Barry H. Gump,Fred S. Nury作者: 實施生效 時間: 2025-3-31 09:01
Bruce W. Zoecklein,Kenneth C. Fugelsang,Fred S. Nu作者: 歡騰 時間: 2025-3-31 09:55
Book 1995ly drinkable wines could be marketed. This is not the case for modem producers. The costs of grapes, the technology used in production, oak barrels, corks, bottling equipment, etc. , have in- creased dramatically and continue to rise. Consumers are now accustomed to supplies of inexpensive and high-作者: Contort 時間: 2025-3-31 14:40 作者: 彩色 時間: 2025-3-31 17:41 作者: Employee 時間: 2025-4-1 00:28
Bruce W. Zoecklein,Kenneth C. Fugelsang,Barry H. Gump,Fred S. Nuryble and powerful voice about how making greater formal and informal educational opportunities available to men and women, young adults and children everywhere can help bring about more equitable ways of living 978-1-4020-4323-9978-1-4020-4324-6作者: 手銬 時間: 2025-4-1 01:57 作者: 人工制品 時間: 2025-4-1 07:36
Bruce W. Zoecklein,Kenneth C. Fugelsang,Barry H. Gump,Fred S. Nurychanics to cardiology. This can facilitate the interaction between basic scientists and clinicians on the topic of the circulatory system. The book begins with a synopsis of the fundamentals aspects of fluid mechanics to give the reader the essential background to address the proceeding chapters. Th作者: 容易生皺紋 時間: 2025-4-1 13:44
Bruce W. Zoecklein,Kenneth C. Fugelsang,Barry H. Gump,Fred S. NuryZahl der Untersuchungen, die die ?tiologie, Pathogenese und Therapie dieses Hautleidens aufzukl?ren bestrebt sind, erheblich vermehrt. Das ist sicherlich kein Zufall : analog hat die Zahl der Untersuchungen über das Krankheitsbild der ., das bereits im Jahre 1778 beschrieben wurde, in auffallender W作者: 種族被根除 時間: 2025-4-1 16:04 作者: 馬具 時間: 2025-4-1 19:52
Bruce W. Zoecklein,Kenneth C. Fugelsang,Barry H. Gump,Fred S. Nuryg Vygotsky’s theory of culturally-mediated human development and applies them, through a unified and coherent series of chapters, to literacy research. This exploration takes previously-published work and incorporates it into a new and sustained argument regarding the application of Vygotsky’s ideas作者: 整體 時間: 2025-4-1 22:58
Bruce W. Zoecklein,Kenneth C. Fugelsang,Barry H. Gump,Fred S. Nury the global North and South among the literature on widening.Among the greatest challenges of the twenty-first century is that of providing adequate educational opportunities to all citizens of the globe. The broad availability of such opportunities and the genuine ability to take advantage of them 作者: ABYSS 時間: 2025-4-2 03:56
Bruce W. Zoecklein,Kenneth C. Fugelsang,Barry H. Gump,Fred S. Nuryieder aufgel?st werden, was meist durch verdünnte Salz- oder Salpeters?ure, in Ausnahmef?llen (z. B. Phosphorammoniummolybdat) durch verdünnten Ammoniak bewirkt wird. Zu diesem Zweck setzt man aus einer Mikrospritzflasche die S?ure tropfenweise zu und erw?rmt hierauf im Wasserbad (vgl. S. 259). Manc作者: 修飾語 時間: 2025-4-2 07:58
Bruce W. Zoecklein,Kenneth C. Fugelsang,Barry H. Gump,Fred S. Nury?en (z. B. Produkten), an wertm??igen Inputgr??en (z. B. Kosten) und an mengenm??igen Inputgr??en (z. B. Arbeitskr?ften). Definiert man nun aber gesamtwirtschaftliches bzw. regionales Wirtschaftswachstum als die Zunahme des realen Sozialprodukts in der Zeit, so mu? das betriebliche Wachstum analog a作者: 玩笑 時間: 2025-4-2 14:11
Bruce W. Zoecklein,Kenneth C. Fugelsang,Barry H. Gump,Fred S. Nury Verwischung ideologischer Unterschiede zwischen den Parteien und die Stabilisierung der Wahlergebnisse — beschreiben das Parteiensystem der achtziger Jahre scheinbar weniger zutreffend als in der Vergangenheit. Zwar dominieren die zwei gro?en Parteien die bundesrepublikanische Parteienlandschaft im作者: RENAL 時間: 2025-4-2 17:34
Bruce W. Zoecklein,Kenneth C. Fugelsang,Barry H. Gump,Fred S. Nuryn und forstlichen Sinne versteht man unter ?Standort“ die Gesamtheit der zusammenwirkenden Bedingungen des Wachstums an einem bestimmten Orte. Diese Bedingungen (W?rme, Feuchtigkeit, Licht, Kohlens?ure der Luft, Wind, Bodeneigenschaften usw.) wirken als Gesamtheit auf die Pflanzenwelt ein. Manche di
