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portada Wine Consumption and Analysis of Alcoholic Products
Type
Physical Book
Author
Publisher
Language
Inglés
Pages
64
Format
Paperback
Dimensions
22.9 x 15.2 x 0.4 cm
Weight
0.10 kg.
ISBN13
9786203196801
Categories

Wine Consumption and Analysis of Alcoholic Products

Wenli Sun (Author) · Mohamad Hesam Shahrajabian (Author) · Mehdi Khoshkharam (Author) · LAP Lambert Academic Publishing · Paperback

Wine Consumption and Analysis of Alcoholic Products - Sun, Wenli ; Shahrajabian, Mohamad Hesam ; Khoshkharam, Mehdi

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Synopsis "Wine Consumption and Analysis of Alcoholic Products"

Different parameters which determine wine quality are water, sugar, organic acids, nitrogenous substances, phenolic substances, inorganic constituents, and enzymes. To make wine, the steps are harvest wine grapes, prepare grapes for fermentation, yeasts start the wine fermentation, alcoholic fermentation, press the wine, malolactic fermentation, aging, blending the wine, clarifying the wine, bottling and labeling wines, and bottle aging. Manufacturing of red wine is stemming, crushing, fermentation, completion of first fermentation, pressing/filtration, aging and racking, and pasteurization. The aromatic profile of a wine is mostly determined during the grape-must fermentation is described by definite compounds called flavour markers, and these particular constituents are minority by-products produced from leaks of metabolism of the used yeast.

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