Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging
This book, written by experts, aims to provide a detailed overview of recent advances in oenology. Book chapters include the latest progress in the chemistry and biochemistry of winemaking, stabilisation, and ageing, covering the impact of phenolic compounds and their transformation products on wine...
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| Otros Autores: | , |
| Formato: | Libro electrónico |
| Idioma: | Inglés |
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London :
IntechOpen
2021.
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| Edición: | 1st ed |
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| Ver en Biblioteca Universitat Ramon Llull: | https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009745420206719 |
