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Wine Chemistry and Flavor [Hardcover]

Ronald J. Clarke , Jokie Bakker

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Inside This Book (Learn More)
First Sentence
The primary meaning of the word 'wine' is the product of the aqueous fermentation by yeasts of the sugars in the juice of grapes. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Concordance (Learn More)
These are the most frequently used words in this book.
1986  2000  ac  acid  acidity  ageing  al  alcohol  amount  anthocyanins  aroma  between  bottle  changes  chapter  characteristics  chemical  colour  compounds  concentration  content  data  described  differences  different  dioxide  discussed  during  effect  esters  et  ethyl  even  example  fermentation  flavour  food  form  fruity  generally  give  given  grapes  group  high  higher  however  important  known  levels  low  maturation  may  methods  mg  must  oak  odour  often  oxygen  part  particular  phenolic  port  present  process  production  quality  red  region  see  sensory  sherry  skins  smell  solution  substances  sugar  sulphur  sweet  table  taste  temperature  though  threshold  time  two  types  use  used  usually  values  varieties  vinification  volatile  water  white  wine  years  yeast 
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