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Inhaltsangabe
1 Introduction.- 2 Viticulture for Winemakers.- 3 Preparation of Musts and Juice.- 4 Yeast and Biochemistry of Ethanol Fermentation.- 5 Red and White Table Wines.- 6 Malolactic Fermentation.- 7 The Fining and Clarification of Wines.- 8 The Physical and Chemical Stability of Wine.- 9 Microbiological Spoilage of Wine and Its Control.- 10 The Maturation and Aging of Wines.- 11 The Bottling and Storage of Wines.- 12 The Role of Sulfur Dioxide in Wine.- 13 Must, Juice, and Wine Transfer Methods.- 14 Heating and Cooling Applications.- 15 Juice and Wine Acidity.- 16 Preparation, Analysis, and Evaluation of Experimental Wines.- Appendices.
1 Introduction.- 2 Viticulture for Winemakers.- 3 Preparation of Musts and Juice.- 4 Yeast and Biochemistry of Ethanol Fermentation.- 5 Red and White Table Wines.- 6 Malolactic Fermentation.- 7 The Fining and Clarification of Wines.- 8 The Physical and Chemical Stability of Wine.- 9 Microbiological Spoilage of Wine and Its Control.- 10 The Maturation and Aging of Wines.- 11 The Bottling and Storage of Wines.- 12 The Role of Sulfur Dioxide in Wine.- 13 Must, Juice, and Wine Transfer Methods.- 14 Heating and Cooling Applications.- 15 Juice and Wine Acidity.- 16 Preparation, Analysis, and Evaluation of Experimental Wines.- Appendices.
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