This text and reference work offers a complete guide to winemaking. The authors - all well-known experts in their fields - concentrate on the process of wine production, stressing the chemistry, biochemistry, microbiology and underlying science of enology. This book should be of interest to food scientists and technologists.
- ISBN10 0442238398
- ISBN13 9780442238391
- Publish Date May 1994
- Publish Status Active
- Out of Print 15 September 2016
- Publish Country NL
- Publisher Springer
- Imprint Kluwer Academic Publishers
- Edition 1998 ed.
- Format Hardcover
- Pages 475
- Language English