| 書(shū)目名稱(chēng) | Wine Analysis and Production | | 編輯 | Bruce W. Zoecklein,Kenneth C. Fugelsang,Fred S. Nu | | 視頻video | http://file.papertrans.cn/1029/1028816/1028816.mp4 | | 圖書(shū)封面 |  | | 描述 | Winemaking as a form of food preseIVation is as old as civilization. Wine has been an integral component of people‘s daily diet since its discovery and 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 technology in production, and our ability to measure the various major and minor components that comprise this fascinating beverage. Historically, winemakers succeeded with slow but gradual improvements brought about by combinations of folklore, obseIVation, and luck. How- ever, they also had monumental failures resulting in the necessity to dis- pose of wine or convert it into distilled spirits or vinegar. It was assumed that even the most marginally drinkable wines could be marketed. This is not the case for modern 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 | | 出版日期 | Book 1999 | | 關(guān)鍵詞 | alcohol; biochemistry; carbohydrates; chemistry; food; microbiology | | 版次 | 1 | | doi | https://doi.org/10.1007/978-1-4757-6967-8 | | isbn_ebook | 978-1-4757-6967-8 | | copyright | Springer Science+Business Media New York 1999 |
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