Copertina di Influences of the amino acids during alcoholic fermentation
Titolo del libro:

Influences of the amino acids during alcoholic fermentation

Development of aroma compounds in Sauvignon Blanc

Edizioni Accademiche Italiane (18.07.2018 )

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Lingua del libro:
Risvolto di copertina:
Over the last few years, New Zealand is becoming a premium wine with great production of Sauvignon Blanc for its great and famous acid that in the early harvest are about 14 grams of litre and normal for about 11 grams of litre. And the soil has a great fertility, where producers push the plant to a high production with more than 10 kilograms per plant and with high production per hectare talk about 23 tonnes. Especially when talk about New Zealand talking about Sauvignon Blanc is having great standards in the territory of New Zealand about 72%. Sauvignon blanc is acknowledged for its high aromatic quality, with the presence of methoxypyrazines and thiols, the two most important thiols that have been related are 3MH and 3MHA with the greatest presence capsicum (bell pepper) and gooseberry characters through lush passion fruit and tropical fruit overtones, other notes include fresh cut grass, tomato stalks, grapefruit or limes. The New Zealand wine industry has a target of $2 billion of exports by 2020. In the vintage 2016, the value of exports lifted 10% to just under $1.6 billion, the 21st consecutive year export value has grown (New Zealand, Winegrowers, 2017).
Casa editrice:
Edizioni Accademiche Italiane
Sito Web:
Da (autore):
Alessandro Serughetti
Numero di pagine:
Pubblicato il:
Giacenza di magazzino:
Agricoltura, orticoltura, selvicoltura, pesca, alimentazione
49,90 €
Parole chiave:
aminoacidi, aromi, enologia, Fermentazione, Lievito, Sauvignon Blanc

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