Understanding wine chemistry / by Andrew L. Waterhouse, University of California, Department of Viticulture and Enology, USA, Gavin L. Sacks, Cornell University, Department of Food Science, USA, David W. Jeffery, The University of Adelaide, Department of Wine and Food Science, Australia.
Material type:
TextPublisher: Chichester, West Sussex, UK : John Wiley & Sons, Inc., 2016Description: 1 online resourceContent type: - text
- computer
- online resource
- 9781118730713
- 1118730712
- 9781118730706
- 1118730704
- 663/.2 23
- TP548.5.A5
Includes index.
Description based on print version record and CIP data provided by publisher.
Includes bibliographical references and index.
Wine chemistry inspires and challenges with its complexity, and while this is intriguing, it can also be a barrier to further understanding. The topic is demystified in Understanding Wine Chemistry, which explains the important chemistry of wine at the level of university education, and provides an accessible reference text for scientists and scientifically trained winemakers alike.
John Wiley and Sons John Wiley WCP
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