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@KristinGregory7 @Chemjobber @OChemJulie @pchemstud I think it might be a volatile acidity cash still, used for wine analysis. Similar confluence of component glassware pieces: https://t.co/9ulfDciqDY https://t.co/f7W1jFX7zo
Production Wine Analysis
Overview of attention for book
Table of Contents
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Altmetric BadgeBook Overview
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Altmetric BadgeChapter 1 Fruit Quality and Soluble Solids
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Altmetric BadgeChapter 2 Alcoholometry
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Altmetric BadgeChapter 3 Extract
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Altmetric BadgeChapter 4 Hydrogen Ion (pH) and Fixed Acids
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Altmetric BadgeChapter 5 Volatile Acidity
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Altmetric BadgeChapter 6 Carbohydrates: Reducing Sugars
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Altmetric BadgeChapter 7 Phenolic Compounds and Wine Color
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Altmetric BadgeChapter 8 Oxygen, Carbon Dioxide, and Ascorbic Acid
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Altmetric BadgeChapter 9 Sulfur Dioxide
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Altmetric BadgeChapter 10 Sulfur-Containing Compounds
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Altmetric BadgeChapter 11 Other Preservatives: Sorbic Acid, Benzoic Acid, and Dimethyldicarbonate
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Altmetric BadgeChapter 12 Wine Microbiology
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Altmetric BadgeChapter 13 Tartaric Acid and Its Salts
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Altmetric BadgeChapter 14 Copper
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Altmetric BadgeChapter 15 Iron and Phosphorus
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Altmetric BadgeChapter 16 Nitrogenous Compounds
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Altmetric BadgeChapter 17 Fining and Fining Agents
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Altmetric BadgeChapter 18 Correction of Tartrate Instabilities
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Altmetric BadgeChapter 19 Removal of Copper and Iron — The Hubach Analysis