Wine Chemistry and Biochemistry | M. Victoria Moreno-Arribas | SpringerThe book describes emergent investigations related to wine safety and quality, showing the relationship between these concerns and consumer preferences, with a special emphasis on the beneficial effects of wine on human health. The first part of t She was the Director of the Institute from through She was awarded with the OIV prize for the book "El vinagre de vino". Polo is author of more than 90 research papers in peer reviewer journals and more than 20 books chapters in books of scientific editorials. She is author in over 70 SCI papers and 18 book chapters in books of scientific editorials.
Wine chemistry and biochemistry
Wine is an alcoholic drink made from fermented grapes. Different varieties of grapes and strains of yeasts produce different styles of wine. These variations result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the terroir , and the production process. Many countries enact legal appellations intended to define styles and qualities of wine. These typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production. Wines not made from grapes include rice wine and fruit wines such as plum , cherry , pomegranate , currant and elderberry. Wine has been produced for thousands of years.
The aim of this book is to describe chemical and biochemical aspects of Pages PDF · Special Wines Production. M. Victoria Moreno-Arribas, M. Carmen.
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Information resources on the chemistry of wine.
It seems that you're in Germany. We have a dedicated site for Germany. Editors: Moreno-Arribas , M. Victoria, Polo , Carmen Eds. The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched.
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