http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
1 online zdroj (xxviii, 529 stran) : ilustrace
"Wine making is essentially a chemical process. It involves a chemical reaction in which sugars from grapes are turned to alcohol and carbon dioxide in the presence of yeast. There are many other chemical processes going on which affect the strength, appearance, colour and taste of the wine. Wine chemistry explains the flavor, balance, colour, stability that was once only possible through subjective description"--
Andrew L. Waterhouse, Department of Viticulture and Enology, University of California, Davis, CA, USA, Gavin L. Sacks, Department of Food Science, Cornell University, Geneva, NY, USA, David W. Jeffery, School of Agriculture, Food and Wine, The University of Adelaide, South Australia.
Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty