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Titlebook: Wine Analysis and Production; Bruce W. Zoecklein,Kenneth C. Fugelsang,Fred S. Nu Book 1999 Springer Science+Business Media New York 1999 a

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發(fā)表于 2025-3-21 16:34:49 | 只看該作者 |倒序?yàn)g覽 |閱讀模式
書目名稱Wine Analysis and Production
編輯Bruce W. Zoecklein,Kenneth C. Fugelsang,Fred S. Nu
視頻videohttp://file.papertrans.cn/1029/1028816/1028816.mp4
圖書封面Titlebook: Wine Analysis and Production;  Bruce W. Zoecklein,Kenneth C. Fugelsang,Fred S. Nu Book 1999 Springer Science+Business Media New York 1999 a
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
doihttps://doi.org/10.1007/978-1-4757-6967-8
isbn_ebook978-1-4757-6967-8
copyrightSpringer Science+Business Media New York 1999
The information of publication is updating

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沙發(fā)
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板凳
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Bruce W. Zoecklein,Kenneth C. Fugelsang,Barry H. Gump,Fred S. Nuryischen Forschung t?tig. Nach dem Krieg bezieht er Stellung gegen den Faschismus, womit seine Ausgrenzung beginnt.1926 tritt er als Pr?sident der weltberühmten .Accademia Nazionale dei Lincei. zurück, sp?ter wir978-3-0348-0081-5Series ISSN 1013-0330 Series E-ISSN 2504-3706
地板
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Gordon H. Burns,Lisa Van de Water,Carlos J. MullerVitamin; Vitamine
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Bruce W. Zoecklein,Kenneth C. Fugelsang,Barry H. Gump,Fred S. Nury
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Bruce W. Zoecklein,Kenneth C. Fugelsang,Barry H. Gump,Fred S. Nury
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Bruce W. Zoecklein,Kenneth C. Fugelsang,Barry H. Gump,Fred S. Nury
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