Published 1935
by Van Nostrand in New York .
Written in English
Edition Notes
| Statement | by Karl M. Herstein and Thomas C. Gregory. |
| Contributions | Gregory, Thomas C. jt. auth. |
| Classifications | |
|---|---|
| LC Classifications | TP505 .H4 |
| The Physical Object | |
| Pagination | 360 p. |
| Number of Pages | 360 |
| ID Numbers | |
| Open Library | OL6320085M |
| LC Control Number | 35008437 |
| OCLC/WorldCa | 2942892 |
Amazon Best Sellers Rank: #1,, in Books (See Top in Books) # in Alcoholic Spirits # in General Chemistry # in Wine (Books)Author: Karl M. Herstein, Thomas C. Gregory. Given this historical background, Wines and Liquors provides a general overview as well as detailed science on the production of wine and spirits including: fermentation, sugars, yeasts, malting, distillation and even some recipes for cordials. This book remains as relevant today as when originally published in Additional Physical Format: Online version: Herstein, Karl M. Chemistry and technology of wines and liquors. New York, D. Van Nostrand Co. [] (OCoLC) He teaches wine analysis, graduate level wine chemistry, and an online introductory wine course, and is Chair of the Viticulture and Enology graduate studies program. Former graduate students and postdocs are academics, industry scientists and winemakers.
Wine Flavour Chemistry is essential reading for all those involved in commercial wine making, be it in production, trade or research. The book will be of great use and interest to all enologists, and to food and beverage scientists and technologists in commercial companies and within the academic sector. The topic is demystified inUnderstanding Wine Chemistry 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. and the evolution of wine flavor and color. The book aims to guide. The Handbook of Enology Volume 2: The Chemistry of Wine Stabilization and Treatments uniquely combines chemical theory with the descriptions of day-to-day work in the latter stages of winemaking from clarification and stabilization treatments . 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.
"This book should be required reading for all winemakers, aspiring winemakers, and anyone who wishes to have a deeper understanding of wine." --Joel Peterson, founder, Ravenswood Winery “ Smith is a writer who can charge way ahead of you (or rather, ahead of me) in scientific exposition yet keep you tagging breathlessly along, full of. The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production process, and how they affect the wine quality, sensorial aspects. Chemistry And Technology - Wines And Liquors available in Hardcover, Paperback. Add to Wishlist. ISBN ISBN Pub. Date: 03/15/ Publisher: Herstein Press. Chemistry And Technology - Wines And Liquors. Publish your book Price: $ This updated edition covers the chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation. It includes significant additional coverage on brandy and ice wine production as well as new illustrations and color photos.
