Handbook of Enology, 2 Volume Set - 2 Volume Set

Die 3. englische Auflage von The Handbook of Enology ist eine überarbeitete Übersetzung der 9. französischen Auflage aus dem Jahr 2017. Das zweibändige Referenzwerk beschreibt alle Aspekte der Weinherstellung, detailliert und aus wissenschaftlicher Sicht. Die Autoren, hoch angesehene Önologen, untersuchen die Prozesse der Weinherstellung und entwickeln eine Theorie des perfekten Verfahrens, das die notwendigen Komponenten richtig kombiniert, um einen Qualitätsjahrgang herzustellen. Sie betrachten auch häufige Probleme und zeigen, was hinter den Problemen steckt, um eine Diagnose zu stellen und Lösungen zu ermöglichen.

List of contents

Volume 1

Foreword

Preface to the Second Edition

Preface to the First Edition

Remarks Concerning the Expression of Certain Parameters of Must and Wine Composition

 

Part I - Microbiology of Wine 

1 Yeasts

2 Yeast Metabolism

3 Conditions of Yeast Development

4 Lactic Acid Bacteria

5 Metabolism of Lactic Acid Bacteria

6 Lactic Acid Bacteria Development in Wine

7 Acetic Acid Bacteria

8 The Use of Sulfur Dioxide in Must and Wine Treatment

9 Products and Methods Complementing the Effect of Sulfur Dioxide

 

Part II - Vinification

Reflections on Global Taste and Typicity of Wines

10 The Grape and its Maturation

11  Harvest and Pre-Fermentation Treatments

12 Red Winemaking

13 White Winemaking

14 Other Winemaking Methods

Foreword

Preface to the Second Edition

Preface to the First Edition

Remarks Concerning the Expression of Certain Parameters of Must and Wine Composition

 

Part I - Microbiology of Wine 

1 Yeasts

2 Yeast Metabolism

3 Conditions of Yeast Development

4 Lactic Acid Bacteria

5 Metabolism of Lactic Acid Bacteria

6 Lactic Acid Bacteria Development in Wine

7 Acetic Acid Bacteria

8 The Use of Sulfur Dioxide in Must and Wine Treatment

9 Products and Methods Complementing the Effect of Sulfur Dioxide

 

Part II - Vinification

Reflections on Global Taste and Typicity of Wines

10 The Grape and its Maturation

11  Harvest and Pre-Fermentation Treatments

12 Red Winemaking

13 White Winemaking

14 Other Winemaking Methods

Volume 2

Part I - Chemistry of Wine

1 Organic Acids in Wine

2 Alcohols and Other Volatile Compounds

3 Carbohydrates

4 Dry Extract and Minerals

5 Nitrogen Compounds

6 Phenolic Compounds

7 Varietal Aroma

 

Part II - Wine Stabilization and Treatments

8 Main Sensory Defects: Chemical Nature, Origins and Consequences

9 The Concept of Clarity and Colloidal Phenomena

10 Clarification and Stabilization Treatments: Fining Wine

11 Clarifying Wine by Filtration and Centrifugation

12 Stabilizing Wine by Physical and Physicochemical Processes

13 Aging Red Wines in Tanks and Barrels: Phenomena Occurring During Aging

References

Index

Product details

• Authors: Donèche, Bernard B. Donèche, Denis Dubourdieu, Dubourdieu Denis, Yves Glories, Aline A. Lonvaud, Alain Maujean, Pascal Dubourdieu Ribereau-Gayon, Pascal Ribéreau-Gayon
• Assisted by: John Towey (Translation)
• Publisher: Wiley, John and Sons Ltd
• Languages: English
• Product format: Hardback
• Released: 22.04.2021
• EAN: 9781119587668
• ISBN: 978-1-119-58766-8
• No. of pages: 1216
• Subjects: Natural sciences, medicine, IT, technology > Technology > Chemical engineering; Wein, önologie, Food Science & Technology, Lebensmittelforschung u. -technologie, Allg. Lebensmittelforschung u. -technologie