Wine Consumption and Analysis of Alcoholic Products - DE

Different parameters which determine wine quality are water, sugar, organic acids, nitrogenous substances, phenolic substances, inorganic constituents, and enzymes. To make wine, the steps are harvest wine grapes, prepare grapes for fermentation, yeasts start the wine fermentation, alcoholic fermentation, press the wine, malolactic fermentation, aging, blending the wine, clarifying the wine, bottling and labeling wines, and bottle aging. Manufacturing of red wine is stemming, crushing, fermentation, completion of first fermentation, pressing/filtration, aging and racking, and pasteurization. The aromatic profile of a wine is mostly determined during the grape-must fermentation is described by definite compounds called flavour markers, and these particular constituents are minority by-products produced from leaks of metabolism of the used yeast.

About the author

She is an associate professor and team leader working on related topics of traditional Chinese medicine, allelopathic influence and sustainable agriculture. She is also working on topics which are related to Biotechnology and Molecular Science. 

Product details

• Authors: Mehdi Khoshkharam, Mohamad Hesam Shahrajabian, Wenli Sun
• Publisher: LAP Lambert Academic Publishing
• Languages: English
• Product format: Paperback / Softback
• Released: 28.02.2024
• EAN: 9786203196801
• ISBN: 9786203196801
• No. of pages: 64
• Subject: Natural sciences, medicine, IT, technology > Biology > Agriculture, horticulture; forestry, fishing, food