↓ Skip to main content
What is this page? Embed badge

Wine Analysis and Production

Overview of attention for book
Cover of 'Wine Analysis and Production'

Table of Contents

  1. Altmetric Badge
    Book Overview
  2. Altmetric Badge
    Chapter 1 Introduction Overview of Wine Analysis
  3. Altmetric Badge
    Chapter 2 Application of Sensory Evaluation in Wine Making
  4. Altmetric Badge
    Chapter 3 Grape Maturity and Quality
  5. Altmetric Badge
    Chapter 4 Hydrogen Ion (pH) and Fixed Acids
  6. Altmetric Badge
    Chapter 5 Carbohydrates
  7. Altmetric Badge
    Chapter 6 Alcohol and Extract
  8. Altmetric Badge
    Chapter 7 Phenolic Compounds and Wine Color
  9. Altmetric Badge
    Chapter 8 Nitrogen Compounds
  10. Altmetric Badge
    Chapter 9 Sulfur-Containing Compounds
  11. Altmetric Badge
    Chapter 10 Sulfur Dioxide and Ascorbic Acid
  12. Altmetric Badge
    Chapter 11 Volatile Acidity
  13. Altmetric Badge
    Chapter 12 Metals, Cations, and Anions
  14. Altmetric Badge
    Chapter 13 Sorbic Acid, Benzoic Acid, and Dimethyldicarbonate
  15. Altmetric Badge
    Chapter 14 Oxygen, Carbon Dioxide, and Nitrogen
  16. Altmetric Badge
    Chapter 15 Tartrates and Instabilities
  17. Altmetric Badge
    Chapter 16 Fining and Fining Agents
  18. Altmetric Badge
    Chapter 17 Winery Sanitation
  19. Altmetric Badge
    Chapter 18 Microbiology of Winemaking
  20. Altmetric Badge
    Chapter 19 Cork
  21. Altmetric Badge
    Chapter 20 Laboratory Procedures
Attention for Chapter 6: Alcohol and Extract
Altmetric Badge

Citations

dimensions_citation
99 Dimensions

Readers on

mendeley
4 Mendeley
Summary Dimensions citations
So far, Dimensions has found 99 publications that cite this research output.

99

The most recent citing publications are shown below. View all 99 publications that cite this research output on Dimensions.

This page shows the most recent citations of this research output.

Click here to find out how to access more activity.

This page is provided by Altmetric.