283,22 €
314,69 €
-10% with code: EXTRA
Red Wine Technology
283,22 € 
- We will send in 10–14 business days.
Red Wine Technology is a solutions-based approach on the challenges associated with red wine production. It focuses on the technology and biotechnology of red wines, and is ideal for anyone who needs a quick reference on novel ways to increase and improve overall red wine production and innovation. The book provides emerging trends in modern enology, including molecular tools for wine quality and analysis. It includes sections on new ways of maceration extraction, alternative microorganisms for…
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- Publisher: Academic Press
- ISBN-10: 0128143991
- ISBN-13: 9780128143995
- Format: 21.6 x 27.9 x 2.4 cm, hardcover
- Language: English
- SAVE -10% with code: EXTRA
Red Wine Technology (e-book) (used book) | bookbook.eu
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Red Wine Technology is a solutions-based approach on the challenges associated with red wine production. It focuses on the technology and biotechnology of red wines, and is ideal for anyone who needs a quick reference on novel ways to increase and improve overall red wine production and innovation. The book provides emerging trends in modern enology, including molecular tools for wine quality and analysis. It includes sections on new ways of maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. Recent studies and technological advancements to improve grape maturity and production are also presented, along with tactics to control PH level. This book is an essential resource for wine producers, researchers, practitioners, technologists and students.EXTRA 10 % discount with code: EXTRA
283,22 €
314,69 €
We will send in 10–14 business days.
The promotion ends in 17d.01:48:33
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Publisher: Academic Press
- ISBN-10: 0128143991
- ISBN-13: 9780128143995
- Format: 21.6 x 27.9 x 2.4 cm, hardcover
- Language: English English
Red Wine Technology is a solutions-based approach on the challenges associated with red wine production. It focuses on the technology and biotechnology of red wines, and is ideal for anyone who needs a quick reference on novel ways to increase and improve overall red wine production and innovation. The book provides emerging trends in modern enology, including molecular tools for wine quality and analysis. It includes sections on new ways of maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. Recent studies and technological advancements to improve grape maturity and production are also presented, along with tactics to control PH level. This book is an essential resource for wine producers, researchers, practitioners, technologists and students.
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