Quality Control & Lab Analyses for Wineries

Quality Control & Lab Analyses for Wineries

Taylor & Francis Inc

12/2023

456

Mole

Inglês

9780815366478

Pré-lançamento - envio 15 a 20 dias após a sua edição

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Perspective. Introduction. Scientific & Analytical Method. Laboratory: Design, Equipment & Supplies. Units, Laboratory Methods & Safety. Harvest Criteria, Sampling & Assessment. Soluble Solids. Acidity: pH & Titratable Acidity. Volatile Acidity. Carbon Dioxide. Carbon Metabolism - Alcohols. Alcohol. Microbiology. Microbial Metabolism: Yeast & LAB. Microbiological Laboratory Techniques. Spoilage Identification. Yeast Use: Nutrition & Preparation. Malolactic Fermentation & Monitoring. Sulfur Dioxide (SO2). Residual & Reducing Sugars. Tannin. Color & Phenolics. Ash. Quality Assurance & Control: GMP, SSP, HACCP and ISO Approaches. A Code of Good Manufacturing Practice for the Grape and Wine Industry. Establishing a HACCP-like Plan. Glossary. Appendixes.
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