| Bàsica |
A.D. WEBB, Chemistry of Winemaking, (editor Advances in Chemistry Series nº 137). American Chemical Society, Washington 1974
, Concepts in Wine Chemistry, ,
YAIR MARGALIT, Concepts in Wine Chemistry, Wine Appreciation Guild, San Francisco, 2004
YAIR MARGALIT, Concepts in Wine Chemistry, 2nd Edition, San Francisco, 2004
J. RIBÉREAU-GAYON, Y. GLORIES, A. MAUJEAN, D. DUBOURDIEU, Handbook of Enology (Vol 2, The Chemistry of Wine. Stabilization and Treatments), John Wiley and Sons, Chichester 2000
A. MADRID, J. CENZANO, Normas de calidad de alimentos y bebidas, AMV Mundiprensa, Madrid 2001
I. MARECA, Origen, composición y evolución del vino, Ed. Alhambra, Madrid 1983
L. USSEGLIO-TOMASSET, Química Enológica, Technique & Documentation - Lavoisier, Paris 1989
A. BOLTON, Sistemas de gestión de la calidad en la industria alimentaria. Guía para ISO 9001/2, Acribia, Zaragoza, 2001
J. FARKAS, Technology and Biochemistry of Wine, Gordon and Brach Science Publishers, New York 1988
B. W. ZOECKLEIN, K.C. FUGELSANG, B.H. GUMP, F.S. NURY, Wine Analysis and Production, Chapman & Hall, New York, 1995
R. S JACKSON, Wine Science, principles and applications (cap 6 i 8), Academic Press, San Diego 1994
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| Complementària |
, Direccions d’internet i articles científics originals proporcionats en classe al llarg de l’assignatura, ,
E. PEYNAUD, Enologia práctica, Ed. Mundi- Prensa, 1989
J. CARLES., La química del vino, Ed. Oikos-tan, 1972
C. FLANZY, OEnologie, fondements scientifiques et technologiques, Technique & Documentation, Paris, 1998
R.B.BOULTON, V.L.SINGLETON, L.F.BISSON, R.E.KUNKEE, Principles and Practices of Winemaking, The Chapman & Hall Enology Library, New York, 1995
E. PRIMO YÚFERA, Química Agríclola III. Alimentos, Cap.5, Ed. Alhambra, 1987
C.S. OUGH DSc, MS, Winemaking Basics, Food Products Press, New York, 1992
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