£180.99

Recent Advances in Wine Stabilization & Conservation Technologies (Food and Science Technology)

Food & Travel Writing

Price data last checked 97 day(s) ago - refreshing...

View at Amazon

We'll watch every seller, every day. One email when your price arrives.

This is the most expensive it has ever been. Walk away.

£181 today · previous high £181 · all-time low £153

NEW HERE?

Amazon shows you one price. We show you all of them.

Tosheroon watches Amazon prices so you don't have to. Every product on Amazon has a price history — we make it visible. Set the price you'd actually pay, and we'll email you the second it gets there. No app, no account, one email.

WHAT'S ON THIS PAGE

↓ Price chart
when this has been cheap or pricey

↓ Forecast
where the price is heading next

↓ Statistics
all-time high & low, recent range

↑ Price alert
name your number, we'll email you

Price History & Forecast

Grey patches = out of stock. Cheaper = lower on the chart. Hover for exact prices.

Last 634 days • 634 data points (No recent data available)

Historical

Generating forecast...

Price Distribution

Price distribution over 634 days • 7 price levels

Days at Price

Current Price

Price Analysis

Most common price: £156 (268 days, 42.3%)

Price range: £153 - £181

Price levels: 7 different prices over 634 days

Description

This is a book related to the developments in winemaking and mainly in wine stabilisation and conservation technologies. The purpose of this book is to fulfill the need for accurate, state-of-the art information and perspectives regarding the most recent studies on wine stabilisation and conservation technologies. The uses of these technologies have a great impact on wine quality in terms of microbiological, chemical and sensorial characteristics. Thus, this book is composed by nine chapters that provide current research on different topics of recent technologies used for wine stabilisation and conservation, such as developments in wine tartaric and protein stabilisation as well as membrane processes, different kinds of white wine aging, and the use of wood barrels and wood fragments from different sources in the wine aging process. This book also includes recent results about the impact of the different winemaking technologies, different wine stabilisation processes, and conservation technologies on the wine physico-chemical composition and their relationship with wine sensorial properties. Written by a group of international wine researchers, this book provides up-to-date reviews, overviews and summaries of current research on wine stabilisation and conservation process. This new book is an important publication which will be of great use to oenologists, food process engineers, wine scientists and oenology students, and other professionals that might be interested in reading and learning about some fascinating areas of wine research. The authors hope readers will use this compilation to discover the most recent tendencies of wine stabilisation and conservation technologies.

Product Specifications

Format: Hardcover
ASIN: 1634848837
Category: Books > Subjects > Food & Drink > Food & Travel Writing
Domain: Amazon UK
Release Date: 01 May 2016
Listed Since: 02 March 2016

Barcode

No barcode data available

Recent Advances in Wine Stabilization & Conservation Technologies (Food and Science Technology)

This is the most expensive it has ever been. Walk away.

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

Wine Production and Quality

Understanding Wine Chemistry

Principles and Practices of Winemaking

Handbook of Enology, 2 Volume Set

The Wine Value Chain in China: Global Dynamics, Marketing and Communication in the Contemporary Chinese Wine Market: Consumers, Marketing and the Wider World

Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging

Wine Science: Principles and Applications (Food Science and Technology)

Springer - Wine Analysis and Production Book

Handbook of Enology, Volume 2: The Chemistry of Wine Stabilization and Treatments

Wine Myths and Reality

Managing Wine Quality: Pt. 1: Viticulture and Wine Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Winemaking Basics

Oenology in Practice: Chemistry of Wines and Winemaking Protocols

Concise Encyclopedia of Science and Technology of Wine

Wine: A Global Business: 2nd Edition

Traité d'oenologie - Tome 2 - 7e éd. - Chimie du vin. Stabilisation et traitements: Chimie du vin. Stabilisation et traitements

Fermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Red Wines (Fermented Foods and Beverages in a Global Age)

Wine: Flavour Chemistry

Wine Chemistry and Biochemistry

Japanese Wine: History, regions, wineries (and cheese)

Managing Wine Quality: Volume 2: Oenology and Wine Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)

The Concise Guide to Wine and Blind Tasting: Combined Edition

Wine Tasting: A Professional Handbook

Valorization of Wine Making By-Products