The chemistry of wine stabilization and treatments

摘要: Part One The Chemistry of Wine. 1 Organic Acids in 2 Alcohols and Other Volatile Compounds. 3 Carbohydrates. 4 Dry Extract Minerals. 5 Nitrogen 6 Phenolic 7 Varietal Aroma. Two Stabilization Treatments 8 Chemical Nature, Origins Consequences the Main Organoleptic Defects. 9 Concept Clarity Colloidal Phenomena. 10 Clarification Treatments: Fining 11 Clarifying Wine by Filtration Centrifugation. 12 Stabilizing Physical Physicochemical Processes. 13 Aging Red Wines Vat Barrel: Phenomena Occurring During Aging. Index.