- Full Title : The Chemistry of Wine: From Blossom to Beverage and Beyond
- Autor: David R. Dalton
- Print Length: 488 pages
- Publisher: Oxford University Press; 1 edition
- Publication Date: November 15, 2017
- Language: English
- ISBN-10: 0190687193
- ISBN-13: 978-0190687199
- Download File Format | Size: pdf | 23,26 Mb
Plese Buy Premium From My Links, To Support Me & Download with MaX SPeeD!
The details of the grape and its treatment produce substantive detectable differences in each wine. While there are clear generalities – all wine is mostly water, ethanol is usually between 10% – 20% of the volume, etc – it is the details, shown to us by Analytical Chemistry and structural analysis accompanying it, that clearly allow one wine to be distinguished from another.
“This text is…for those of us who desire a more thorough knowledge of the rich field of enology. This is a richly detailed treatise on the chemistry associated with several special organisms and their resulting product.” — G. S. Howell, CHOICE
About the Author
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.”