The Handbook of Enology:  Volume 2, The Chemistry of Wine Stabilisation and Treatments (Handbook of Enology: Microbiology of Wine)
Publisher: John Wiley & Sons
Published: January 15, 2000
Language: eng
Format: Hardcover
Number of pages: 404
ISBN-13: 9780471973638
Subjects: Winemaking technology; Wines; Beverage Technology; Wine And Wine-Making; Gardening; Technology & Industrial Arts; Science/Mathematics; Beverages - Beer; Food Science; Science / Chemistry / Technical & Industrial; Regional - General; Handbooks, manuals, etc; Wine and wine making
First sentence: Organic acids make major contributions to the composition, stability and organoleptic qualities of wines, especially white wines (Ribéreau-Gayon et al., 1982; Jackson, 1994).