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Author Karuwanna, Pradit
Alternative Author Kasetsart University
TitlePrinciple of wine making, tasting and analysis/Pradit Karuwanna
ImprintBangkok : The Institute, 1997
Call# IFRPD T970172

CALL # Volume Number Month Year Barcode Status
Available

JournalTraining course on agricultural products processing and quality control, 1 July-10 October 1997 for participants from Ministry of Education and Culture, Indonesia / Institute of Food Research and Product Development, Kasetsart University
AbstractWine is considered worthy for hypertensive persons and usefulness in medical therapy. Quality of grape and technology of wine making influence the quality of wine. Best rose wine is made from fermentation of a very dark red color grape with the skin for 1-2 days. Sparkling wine is produced by carbonation or inducing the second time fermentation to a still wine in a closed container. To evaluate the quality of wine, 3 S (Sight, Smell and Sip)is the basic principle of wine tasting. The composition of total acidity, pH, volatile acidity in wine is determined for proper amount according to commercial standard. The depression of the boiling point of water-alcohol mixture has been used as a measure of the alcohol concentration.
Descript1 v. (various pagings): ill ; 18 p.
Subjectwine tasting
wine analysis
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