Post-Fermentation and -Distillation Technology
Stabilization, Aging, and Spoilage
While most wine and spirits books focus on vineyard and crop management or fermentation and distillation processes, few address critical post process aspects of stabilization, aging, and spoilage. This book serves as a comprehensive source of information on post-fermentation and -distillation technology applied to wine, beer, vinegar and distillates in a broad spectrum. Post-Fermentation and -Distillation Technology: Stabilization, Aging, and Spoilage thoroughly describes all of the operations related to these products after the fermentation or distillation steps, focusing on the complex issues related to their stabilization, aging, and spoil…
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Produktdetails
- ISBN: 978-1-351-65109-7
- EAN: 9781351651097
- Produktnummer: 25331302
- Verlag: Taylor & Francis Ltd.
- Sprache: Englisch
- Erscheinungsjahr: 2017
- Seitenangabe: 296 S.
- Plattform: EPUB
- Masse: 4'040 KB
- Abbildungen: 59 schwarz-weiße und 3 farbige Abbildungen, 13 schwarz-weiße Tabellen
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.
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