The book Technology of Wine Production and Packaging quality of wine, grape maturity and quality, hydrogen ion concentration, adjustments in titratable acidity and ph, polyhydroxy aldehydes, ketones and their derivatives, contents of alcohol & extract, wine color, nitrogen compounds of grapes and wines, sulfur containing compounds, sulfur dioxide as an inhibitor of browning reactions, anions, metals & cations, sorbic acid, benzoic acid, dimethyl dicarbonate, oxygen, carbon dioxide, principles of fining, polysaccharides, protein fining agents, yeast fining, enzymes in juice and wine production, sanitation, microbiology of wine-making, preparation of cork for shipment, general laboratory information, grape based fermentation products, packaging of wine.
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