Pub Date: April 4, 2011
Dewey: 663.203
LCCN: 2011377618
Lexile Code: 0000
Features: Bibliography, Illustrated, Index, Table of Contents
Target Age Group: NA to NA
Physical Info: 0.90" H x 9.30" L x 7.50" W ( 1.95 lbs) 372 pages
BISAC Categories:
Technology and Engineering | Food Science | General | Science | Life Sciences | Microbiology | Cooking | Beverages | Alcoholic General
Description: While other books offer insights into the production aspects of enology, this book is written by expert microbiologists who explore the positive and negative impacts of gene mechanisms in the production of wine from a microbiological point of view. Updates include coverage of the use of yeast mannoproteins to avoid tartaric and proteic haze in wine.