David R. Dalton (Professor Chemistry, Professor Chemistry, Temple U

The Chemistry of Wine

From Blossom to Beverage and Beyond

• Gebundenes Buch

Produktbeschreibung

Offers a detailed account of the chemistry of wine, from grape to bottle.

---

Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.

Produktdetails

• Verlag: Oxford University Press Inc
• Seitenzahl: 488
• Erscheinungstermin: 15. November 2017
• Englisch
• Abmessung: 244mm x 159mm x 35mm
• Gewicht: 822g
• ISBN-13: 9780190687199
• ISBN-10: 0190687193
• Artikelnr.: 48855947

Autorenporträt

David R. Dalton is Professor of Chemistry at Temple University and the recipient of numerous teaching awards. In 2005, students voted him the "Honors Professor of the Year."

Inhaltsangabe

Author's Note
Prologue
Section I
Chapter 1 General Comments
Chapter 2 Grapevine from Seed
Chapter 3 Grapevine from Grafting
Chapter 4 Grapevine from Hardwood Cuttings
Chapter 5 Growing the Grapes: The Soil
Chapter 6 Growing the Grapes: The Roots
Section II
Chapter 7 Cells, Roots, Shoots and Leaves
Chapter 8 The Leaf
Chapter 9 The Light on the Leaves
Chapter 10 Harvesting the Light
Chapter 11 Working in the Dark
Chapter 12 Buds to Flowers
Section III
Chapter 13 The Grape Berry at Fruit Set
Section IV
Chapter 14 A Selection of Grapes
Section V
Chapter 14 From the Grape to the Wine
Chapter 15 More than Skin Deep
Chapter 17 Adding Sulfur Dioxide
Chapter 18 Yeasts
Chapter 19 Finishing the Wine
Chapter 20 Sealing the Bottles
Section VI
Chapter 21 Specialized Wines
Section VII
Chapter 22 Drinking the Wine
Epilogue
Appendices
Appendix 1 A Chemistry Primer
Appendix 2 Biosynthetic Pathways
Appendix 3 Esters
Appendix 4 Anthocyanidins
Appendix 5 Impact Odorants
Glossary