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The Technology of Wine Making

Maynard Andrew AmerineHarold W. Berg

出版	Avi Publishing Company, 1980
主題	Cooking / Beverages / Alcoholic / WineTechnology & Engineering / Food Science / General
ISBN	087055333X9780870553332
URL	http://books.google.com.hk/books?id=MnzxAAAAMAAJ&hl=&source=gbs_api

註釋

Abstract: The revolution in the ancient art of wine makingreally began with Pasteur, whose knowledge of chemistry andmicrobiology led to the application of scientific principlesto the fermentation process. The scientific approachcontinues to grow in importance, although certain aspects ofgrowing and fermenting grapes, not to mention tasting thewine, defy definition. In an effort to keep abreast of thisburgeoning technology, an updated reference work explainscommercial production techniques for all types of wine (red,white, sparkling, sherry, port, fruit, and brandy) andprocesses for avoiding bacterial and non-bacterial spoilage.Winery equipment and design, the molds and yeasts of grapesand wines, and the chemistry of fermentation are discussedin detail. Although the major wine producing areas of theworld are described, emphasis is on American varieties, botheastern and western.