机读格式显示(MARC)

• 000 01567nam a2200205 i 4500

• 001 0000845923

• 005 20250925215200.0

• 008 250919s2016 enk 000 0 eng d

• 020 __ |a 9781592443215 |q paperback

• 040 __ |a CNPIEC |b eng |c CNPIEC |e rda

• 090 __ |a TS262.6/X4

• 093 __ |a TS262.6 |2 5

• 100 1_ |a Jaeger, Werner, |e author.

• 245 10 |a Theology of the early greek philosophers : |b the gifford lectures 1936 / |c Werner Jaeger.

• 260 __ |a Eugene : |b Wipf and Stock Publishers, |c 2016.

• 300 __ |a 544 pages ; |c 24 cm

• 336 __ |a text |2 rdacontent

• 337 __ |a unmediated |2 rdamedia

• 338 __ |a volume |2 rdacarrier

• 520 __ |a More than 150 years after Louis Pasteur attributed fermentation to a living organism, the field of wine microbiology and chemistry is vibrant with discovery. The last decade alone has seen great strides in our understanding of the biochemistry involved in vinification. In this new edition of his classic text, Yair Margalit gives the complete and current picture of the basic and advanced science behind these processes, making the updated Concepts in Wine Chemistry the broadest and most meticulous book on the topic in print. Organized to track the sequence of the winemaking process, chapters cover must and wine composition, fermentation, phenolic compounds, wine oxidation, oak products, sulfur dioxide, cellar processes, and wine defects. Margalit ends with chapters detailing the regulations and legal requirements in the production of wine, along with the history of wine chemistry and winemaking practices of old.(锟斤拷源ProQue