Technology and Biochemistry of Wine
Publisher: CRC
Published: March 8, 1988
Language: eng
Format: Hardcover
Number of pages: 744
ISBN-13: 9782881240706
Subjects: Food & beverage technology; Wine And Wine-Making; Technology; Technology & Industrial Arts; Science/Mathematics; Food Science; Technology / Food Industry & Science; Chemistry; Wine and wine making
First sentence: The period of the maturing of wine is characterized by chemical, biochemical and physical changes.