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Technology of Wine Production and Packaging

Technology of Wine Production and Packaging

1750 INR/Piece

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Technology of Wine Production and Packaging

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 Colour, Nitrogen Compounds of Grapes and Wines, Sulfur containing Compounds,Sulfur Dioxide as an Inhibitor of Browning Reactions, Anions, Metals & Cations, Sorbic Acid, Benzoic Acid, Dimethyldlcarbonate, 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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Account Holder Name: Industrial Technologies, India

Current Account Number: 3312 1123 908


MICR CODE : 110002141

Bank Address: State Bank of India, Hauz Quazi, Delhi 110006, India

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