Matteo (Hrsg.) Bordiga

Post-Fermentation and -Distillation Technology

Stabilization, Aging, and Spoilage

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Produktdetails

ISBN: 978-1-4987-7869-5
EAN: 9781498778695
Produktnummer: 23080747
Verlag: Taylor and Francis
Sprache: Englisch
Erscheinungsjahr: 2018
Seitenangabe: 296 S.
Masse: H23.4 cm x B15.6 cm 522 g
Abbildungen: farb. Abb.
Gewicht: 522

Über den Autor

Dr. Matteo Bordiga received his PhD in Food Science in 2010 from the Università del Piemonte Orientale, Novara, Italy. He received his MS in Chemistry and Pharmaceutical Technologies from the same University. Currently Dr. Bordiga is a postdoctoral fellow working on wine aroma analysis. The main research activity of Dr. Matteo Bordiga concerned food chemistry, investigating the different classes of polyphenols under the analytical, technological and nutritional point of view. More recently, he moved his research interests towards wine chemistry, focusing his attention on the entire production process - from vine to glass -. He has published more than 20 research papers in peer-reviewed international and national journals. He is the editor of the CRC Press book Valorization of Wine Making By-Products.