Handbook of Enology The Chemistry of Wine Stabilization and Treatments

ISBN-10: 0470010371
ISBN-13: 9780470010372
Edition: 2nd 2006 (Revised)
List price: $251.00
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Description: This volume combines chemical theory with the descriptions of day-to-day work in the latter stages of winemaking from clarification and stabalization treatments to ageing processes in vats and barrels.

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Book details

List price: $251.00
Edition: 2nd
Copyright year: 2006
Publisher: John Wiley & Sons, Incorporated
Publication date: 5/12/2006
Binding: Hardcover
Pages: 450
Size: 8.00" wide x 10.00" long x 1.00" tall
Weight: 2.2
Language: English

This volume combines chemical theory with the descriptions of day-to-day work in the latter stages of winemaking from clarification and stabalization treatments to ageing processes in vats and barrels.

Acknowledgments
The Chemistry of Wine
Organic Acids in Wine
Alcohols and Other Volatile Compounds
Carbohydrates
Dry Extract and Minerals
Nitrogen Compounds
Phenolic Compounds
Varietal Aroma
Stabilization and Treatments of Wine
Chemical Nature, Origins and Consequences of the Main Organoleptic Defects
The Concept of Clarity and Colloidal Phenomena
Clarification and Stabilization Treatments: Fining Wine
Clarifying Wine by Filtration and Centrifugation
Stabilizing Wine by Physical and Physico-chemical Processes
Aging Red Wines in Vat and Barrel: Phenomena Occurring During Aging
Index

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