000			04800cam a22003734i 4500
005			20211105094442.0
008			070626s2007 enk 000 0 eng d
011			_aBIB MATCHES WORLDCAT
020			_a0854042660 _qhbk.
020			_a9780854042661 _qhbk.
035			_a(ATU)b11462966
035			_a(OCoLC)318031103
040			_aERL _beng _erda _cERL _dUBC _dATU
050	0	0	_aTP548 _b.H66 2007
082	0	4	_a641.22 _222
100	1		_aHornsey, Ian S. _q(Ian Spencer) _eauthor. _9505901
245	1	4	_aThe chemistry and biology of winemaking / _cIan Hornsey.
264		1	_aCambridge : _bRSC Publishing, _c[2007]
264		4	_c©2007
300			_axi, 457 pages ; _c23 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
505	0	0	_tIntroduction -- _g1. _tHistory of Wine -- _g1.1. _tThe Prehistory of Wine -- _g1.2. _tDissemination of Viticulture -- _g1.3. _tThe Earliest Chemical Evidence for Ancient Wine -- _g1.4. _tThe Holy Land -- _g1.5. _tEgypt -- _g1.6. _tGreece -- _g1.7. _tRomans -- _g1.7.1. _tResinated Wine -- _g1.8. _tPost-Roman Europe -- _g1.9. _tThe New World -- _tReferences -- _g2. _tThe Vine -- _g2.1. _tThe Origin, Taxonomy and Biogeography of the Grapevine -- _g2.1.1. _tPrehistoric Evidence for Vitis -- _g2.1.2. _tDifferences between Muscadine Grapes and Euvitis spp -- _g2.2. _tThe Grape and Maturation Processes -- _g2.2.1. _tBerry Structure -- _g2.2.2. _tDevelopment Stages of the Grape -- _g2.2.3. _tFlavour and Aroma Compounds in the Mature Grape -- _g2.2.4. _tGrape-Derived Phenolic Substances -- _tReferences -- _g3. _tThe Yeast and Fermentation -- _g3.1. _tThe Yeast -- _g3.1.1. _tTaxonomy -- _g3.1.2. _tCell Structure -- _g3.2. _tFermentation -- _g3.3. _tYeast Starter Cultures -- _g3.3.1. _tBourgovin -- _g3.3.2. _tEc-1118 -- _tReferences -- _g4. _tWinemaking Processes -- _g4.1. _tRed Wine Production -- _g4.1.1. _tTime of Harvest -- _g4.1.2. _tHarvesting -- _g4.1.3. _tCrushing -- _g4.1.4. _tFermentation -- _g4.2. _tWhite Wine Production -- _g4.2.1. _tWhite Wine Styles -- _g4.2.2. _tHarvesting -- _g4.2.3. _tCrushing -- _g4.2.4. _tPressing -- _g4.2.5. _tSettling /Clarification -- _g4.2.6. _tFermentation -- _g4.3. _tSparkling Wine -- _g4.3.1. _tThe Champagne Method -- _g4.3.2. _tThe Tank Method -- _g4.3.3. _tThe Transfer Method -- _g4.3.4. _tCarbonation -- _g4.4. _tCold Maceration -- _g4.5. _tCarbonic Maceration -- _g4.6. _tThermovinification -- _g4.7. _tChaptalisation -- _g4.8. _tUse of Commercial Enzymes in Winemaking -- _tReferences -- _g5. _tLactic Acid Bacteria and Malo-LacticFermentation -- _g5.1. _tLactic Acid Bacteria -- _g5.2. _tMalo-Lactic Fermentation -- _g5.2.1. _tUrethane (Ethly Carbamate), and Arginine Metabolism -- _g5.2.2. _tBacteriophages -- _tReferences -- _g6. _tClarification, Stabilisation and Preservation -- _g6.1. _tClarification -- _g6.1.1. _tProteins -- _g6.1.2. _tPolyvinyl Polypyrrolidone -- _g6.1.3. _tBentonite -- _g6.2. _tTartaric Acid, Tartrates and Wine Stability -- _g6.2.1. _tStatic Cold Stabilisation -- _g6.2.2. _tContact Cold Stabilisation -- _g6.2.3. _tIon-Exchange Stabilisation -- _g6.2.4. _tEstimation of Cold Stability -- _g6.2.5. _tPrevention of Crystallisation -- _g6.2.6. _tProtein Instability -- _g6.2.7. _tAssessment of Heat (Protein) Stability -- _g6.3. _tPreservation -- _g6.3.1. _tSulfur Dioxide -- _g6.3.2. _tDimethyldicarbonate -- _g6.3.3. _tSorbic Acid -- _g6.3.4. _tBenzoic Acid -- _tReferences -- _g7. _tMaturation and Ageing -- _g7.1. _tSur Lie Storage of Wine -- _g7.2. _tOak and Wine -- _g7.3. _tMaturation Reactions in Red Wine -- _g7.4. _tMicro-Oxygenation (MOx) -- _g7.5. _tCorks -- _tReferences -- _g8. _tFortified Wines -- _g8.1. _tFortification -- _g8.2. _tPort -- _g8.3. _tVins Doux Naturels (VDN) -- _g8.4. _tMadeira -- _g8.5. _tSherry -- _g8.6. _tCommandaria -- _tReferences -- _g9. _tOther Organisms Important in Oenology -- _g9.1. _tKiller Yeasts -- _g9.2. _tBrettanomyces -- _g9.3. _tBotrytis cinerea -- _tReferences -- _g10. _tPests and Diseases -- _g10.1. _tPhylloxera -- _g10.2. _tFungal Diseases of the Grapevine -- _g10.2.1. _tDowny Mildew -- _g10.2.2. _tPowdery Mildew -- _g10.2.3. _tBlack Rot -- _g10.2.4. _tDead-Arm -- _g10.2.5. _tAnthracnose -- _g10.3. _tBacterial Diseases of the Grapevine -- _g10.3.1. _tPierce's Disease -- _g10.3.2. _tCrown Gall -- _g10.4. _tViruses -- _g10.4.1. _tFanleaf Degeneration -- _g10.4.2. _tGrapevine Leafroll -- _tReferences -- _gAppendix A. _tTable of Wine Composition -- _gAppendix B. _tDensity Scales.
588			_aMachine converted from AACR2 source record.
650		0	_aWine and wine making _9325864
650		0	_aWine and wine making _xChemistry _9761928
650		0	_aWine and wine making _xMicrobiology _9325866
710	2		_aRoyal Society of Chemistry.
907			_a.b11462966 _b06-09-21 _c27-10-15
998			_ab _ac _b06-04-16 _cm _da _feng _genk _h4
945			_a641.22 HOR _g1 _iA276140B _j0 _lcmain _o- _p$77.34 _q- _r- _s- _t0 _u15 _v0 _w1 _x1 _y.i12955991 _z29-10-15
942			_cB
999			_c1194983 _d1194983