267,49 €
314,69 €
-15% su kodu: ENG15
Red Wine Technology
267,49 € 
- Išsiųsime per 10–14 d.d.
Red Wine Technology is a solutions-based approach on the challenges associated with red wine production. It focuses on the technology and biotechnology of red wines, and is ideal for anyone who needs a quick reference on novel ways to increase and improve overall red wine production and innovation. The book provides emerging trends in modern enology, including molecular tools for wine quality and analysis. It includes sections on new ways of maceration extraction, alternative microorganisms for…
267.49
2025-07-20 23:59:00
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- Leidėjas: Academic Press
- ISBN-10: 0128143991
- ISBN-13: 9780128143995
- Formatas: 21.6 x 27.9 x 2.4 cm, kieti viršeliai
- Kalba: Anglų
- Extra -15 % nuolaida šiai knygai su kodu: ENG15
Red Wine Technology + nemokamas atvežimas! | knygos.lt
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Aprašymas
Red Wine Technology is a solutions-based approach on the challenges associated with red wine production. It focuses on the technology and biotechnology of red wines, and is ideal for anyone who needs a quick reference on novel ways to increase and improve overall red wine production and innovation. The book provides emerging trends in modern enology, including molecular tools for wine quality and analysis. It includes sections on new ways of maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. Recent studies and technological advancements to improve grape maturity and production are also presented, along with tactics to control PH level. This book is an essential resource for wine producers, researchers, practitioners, technologists and students.EXTRA 15 % nuolaida su kodu: ENG15
267,49 €
314,69 €
Išsiųsime per 10–14 d.d.
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Nuolaidos kodas galioja perkant nuo 10 €. Nuolaidos nesumuojamos.
- Leidėjas: Academic Press
- ISBN-10: 0128143991
- ISBN-13: 9780128143995
- Formatas: 21.6 x 27.9 x 2.4 cm, kieti viršeliai
- Kalba: Anglų
Red Wine Technology is a solutions-based approach on the challenges associated with red wine production. It focuses on the technology and biotechnology of red wines, and is ideal for anyone who needs a quick reference on novel ways to increase and improve overall red wine production and innovation. The book provides emerging trends in modern enology, including molecular tools for wine quality and analysis. It includes sections on new ways of maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. Recent studies and technological advancements to improve grape maturity and production are also presented, along with tactics to control PH level. This book is an essential resource for wine producers, researchers, practitioners, technologists and students.
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