Table Wines: The Technology of Their ProductionUniversity of California Press, 1 de gen. 1970 - 997 pàgines |
Continguts
II | 3 |
III | 61 |
IV | 114 |
VI | 163 |
VII | 165 |
VIII | 216 |
IX | 231 |
X | 233 |
XIX | 494 |
XX | 565 |
XXI | 593 |
XXII | 595 |
XXIII | 619 |
XXIV | 625 |
XXV | 640 |
XXVI | 654 |
Altres edicions - Mostra-ho tot
Table Wines: The Technology of Their Production in California Maynard Andrew Amerine,Maynard Alexander Joslyn Visualització de fragments - 1951 |
Frases i termes més freqüents
acetaldehyde acetic acid aeration alcohol content alcoholic fermentation Amerine amino acids amount anthocyanin average bacteria bentonite blanc bottle Brix Cabernet calcium California wines carbon dioxide cent alcohol color compounds containing cool crushed decrease DEPC distilled Enol enzymes esters ethyl extract fermentation filter filtration flavor free sulfur dioxide glucose grape juice grapes heat increase Joslyn lactic acid malic acid malo-lactic fermentation mg per liter Muscat nitrogen odor oxidation oxygen Peynaud pigments Pinot noir pomace potassium present procedure produced protein raisin recommended red table wines red wines reduced regions reported Ribéreau-Gayon Riesling rosé Sacch Sauvignon Sémillon sodium solution sparkling wines storage sugar content sulfite sulfur dioxide sulfurous acid sweet table wines table wines tank tannin tartaric acid tartrate temperature tion total acidity varieties Vigne vineyards vins Viticult volatile acidity Wein white table wines white wines Wine Institute wine production winery yeast ΙΟ