Consommation de vin et analyse des produits alcoolisés
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Consommation de vin et analyse des produits alcoolisés

Consommation de vin et analyse des produits alcoolisés


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About the Book

Les différents paramètres qui déterminent la qualité du vin sont l'eau, le sucre, les acides organiques, les substances azotées, les substances phénoliques, les constituants inorganiques et les enzymes. Pour fabriquer du vin, les étapes sont les suivantes: récolte des raisins, préparation des raisins pour la fermentation, fermentation alcoolique, pressurage du vin, fermentation malolactique, vieillissement, assemblage du vin, clarification du vin, embouteillage et étiquetage des vins, et vieillissement en bouteille. La fabrication du vin rouge comprend l'égrappage, le foulage, la fermentation, l'achèvement de la première fermentation, le pressage/filtration, le vieillissement et le soutirage, et la pasteurisation. Le profil aromatique d'un vin est principalement déterminé au cours de la fermentation des moûts de raisin et décrit par des composés définis appelés marqueurs de goût, et ces constituants particuliers sont des sous-produits minoritaires produits par les fuites du métabolisme de la levure utilisée.


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Product Details
  • ISBN-13: 9786207314652
  • Publisher: KS Omniscriptum Publishing
  • Binding: Paperback
  • Language: French
  • Returnable: N
  • Weight: 163 gr
  • ISBN-10: 6207314654
  • Publisher Date: 26 Mar 2024
  • Height: 229 mm
  • No of Pages: 68
  • Spine Width: 4 mm
  • Width: 152 mm


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