Wine Chemistry and Biochemistry . (Record no. 94)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 02318nam a2200205Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20171212183256.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 141118s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780387741161 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 038774116X |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | gag |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 572.39 |
| Item number | VIC |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Victoria Moreno-Arribas, M.[ed.] Carmen Polo, M. [ed.] |
| 245 ## - TITLE STATEMENT | |
| Title | Wine Chemistry and Biochemistry . |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc | New York |
| Name of publisher, distributor, etc | Springer |
| Date of publication, distribution, etc | 2009 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xv, 735 p. : ill. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Table of Contents<br/><br/>Introduction p. xv<br/>Chemical and Biochemical Aspects of Winemaking <br/>Biochemistry of Alcoholic Fermentation p. 3<br/>Biochemical Transformations Produced by Malolactic Fermentation p. 27<br/>Special Wines Production p. 59<br/>Sparkling Wines and Yeast Autolysis p. 61<br/>Biologically Aged Wines p. 81<br/>Enzymes in Winemaking p. 103<br/>Use of Enological Additives for Colloid and Tartrate Salt Stabilization in White Wines and for Improvement of Sparkling Wine Foaming Properties p. 127<br/>Wine Chemical Compounds and Biochemical Processes <br/>Nitrogen Compounds p. 161<br/>Amino Acids and Biogenic Amines p. 163<br/>Peptides p. 191<br/>Proteins p. 213<br/>Carbohydrates p. 231<br/>Volatile and Aroma Compounds p. 249<br/>Wine Aroma Precursors p. 251<br/>Polyfunctional Thiol Compounds p. 275<br/>Volatile Compounds and Wine Aging p. 295<br/>Yeasts and Wine Flavour p. 313<br/>Identification of Impact Odorants of Wines p. 393<br/>Interactions Between Wine Matrix Macro-Components and Aroma Compounds p. 417<br/>Phenolic Compounds p. 437<br/>Anthocyanins and Anthocyanin-Derived Compounds p. 439<br/>Flavanols, Flavonols and Dihydroflavonols p. 463<br/>Non-flavonoid Phenolic Compounds p. 509<br/>Influence of Phenolics on Wine Organoleptic Properties p. 529<br/>Health-Promoting Effects of Wine Phenolics p. 571<br/>Spoilage of Wines <br/>Aromatic Spoilage of Wines by Raw Materials and Enological Products p. 595<br/>Wine Spoilage by Fungal Metabolites p. 615<br/>Automatic Analysers and Data Processing <br/>Automatic Analysers in Oenology p. 649<br/>Statistical Techniques for the Interpretation of Analytical Data p. 677<br/>Index p. 715<br/>Table of Contents provided by Ingram. All Rights Reserved.<br/> |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts in each area. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Books |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Date acquired | Total Checkouts | Total Renewals | Full call number | Barcode | Date last seen | Date checked out | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | SARVAJNA LIBRARY, UHS, BAGALKOT | SARVAJNA LIBRARY, UHS, BAGALKOT | 18/11/2014 | 1 | 572.39 VIC | 001837 | 08/05/2020 | 08/05/2020 | 18/11/2014 | Books |