2009_10
Guia docent 
Facultat d'Enologia
A A A 
català 
 
 
Enologia (2003)
 Assignatures
  ANÀLISI INSTRUMENTAL ENOLÒGICA
   Fonts d'informació
Bàsica

C.S. Ough, M.A. Amerine.
Methods for Analysis of Must and Wines (2nd ed). Wiley, 1988.

W. Zoecklein, K.C. Fuselsang, B.H. Gump, F.S. Nury.
Wine Analysis and Production. Chapman & Hall, 1990.

J. Blouin.
Techniques d’analyse des moûts et des vins. Dujardin-Salleron, 1992

P. Ribéreau-Gayon, Y. Glories, A. Maujean, D. Dubourdieu.
Handbook of Enology. Vol 2. The chemistry of wine. Stabilization and treatments. Wiley, 2000.

H.F. Linskens, J.F. Jackson (eds).
Wine analysis. Springer-Verlag, 1988.

B. Doneche (ed).
Les acquisitions rècentes en chromatographie du vin. Lavoisier, 1993.

J.L. Jacobson.
Introduction to wine laboratory practices and procedures. Springer, 2006

P. Iland, N. Bruer, G. Edwards, S.Weeks, E. Wilkes
Chemical analysis of grapes and wine. Techniques and conceptes. Patrick Iland Wine Promotions, 2004

J. Blouin, G. Guimberteau.
Maduración y madurez de la uva. Mundi-Prensa, 2004

J. Blouin, J. Cruège.
Analyse et composition des vins. Comprendre le vin. Dunod, 2003

Complementària , , ,

B.G. Osborne, T Fearn, PH. Hindle.
Practical NIR spectroscopy with applications in food and beverage analysis . Longman, 1993.

G. Charalambous (ed).
Analysis of foods and beverages. Modern techniques . Academic Press, 1984.

H. Maarse, R. Belz.
Isolation, separation and identification of volatile compounds in aroma research . Reidel, 1985.

M.H. Gordon (ed).
Principles and applications of gas chromatography in food analysis . Ellis Horwood, 1990.

L.M.L. Nollet (ed).
Food analysis by HPLC . Marcel Dekker, 1992.

R. Marsili (ed).
Techniques for Analyzing Food Aroma . Marcel Dekker, 1997.

C. Santos-Buelga, G. Williamson (eds).
Methods in Polyphenol Analysis . The Royal Society of Chemistry, 2003

M. Lees (ed).
Food Authenticity and Traceability . Woodhead-CRC Press, 2003