The Science of Making Wine: An ancient practical art is rapidly becoming a science as principles from chemistry, biochemistry, microbiology, and engineering are incorporated into the discipline of enology

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Bibliographic Details
Published in:American scientist 1984-07, Vol.72 (4), p.360-367
Main Author: Webb, A. Dinsmoor
Format: Article
Language:English
Subjects:
Carbon dioxide
Fermentation
Flavors
Odors
Red wines
Sugars
Wine bottles
Wine making
Wines
Yeasts
Online Access:Get full text
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ISSN:0003-0996