Handbook of Enology The Microbiology of Wine and Vinifications

ISBN-10: 0470010347

ISBN-13: 9780470010341

Edition: 2nd 2006 (Revised)

Authors: Pascal Rib�reau-Gayon, A. Lonvaud, Denis Dubourdieu, B. Don�che

List price: $251.00
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The "Microbiology" volume of the new revised and updated Handbook of Enology focuses on the vinification process. It describes how yeasts work and how they can be influenced to achieve better results. It continues to look at the metabolism of lactic acid bacterias and of acetic acid bacterias, and again, how can they be treated to avoid disasters in the winemaking process and how to achieve optimal results. The last chapters in the book deal with the use of sulfur-dioxide, the grape and its maturation process, harvest and pre-fermentation treatment, and the basis of red, white and speciality wine making. The result is the ultimate text and reference on the science and technology of the vinification process: understanding and dealing with yeasts and bacterias involved in the transformation from grape to wine. A must for all serious students and practitioners involved in winemaking.
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Book details

List price: $251.00
Edition: 2nd
Copyright year: 2006
Publisher: John Wiley & Sons, Incorporated
Publication date: 2/3/2006
Binding: Hardcover
Pages: 512
Size: 10.00" wide x 7.50" long x 1.00" tall
Weight: 2.750
Language: English

Remarks Concerning the Expression of Certain Parameters of Must and Wine Composition
Preface to the First Edition
Preface to the Second Edition
Cytology, Taxonomy and Ecology of Grape and Wine Yeasts
Biochemistry of Alcoholic Fermentation and Metabolic Pathways of Wine Yeasts
Conditions of Yeast Development
Lactic Acid Bacteria
Metabolism of Lactic Acid Bacteria
Lactic Acid Bacteria Development in Wine
Acetic Acid Bacteria
The Use of Sulfur Dioxide in Must and Wine Treatment
Products and Methods Complementing the Effect of Sulfur Dioxide
The Grape and its Maturation
Harvest and Pre-Fermentation Treatments
Red Winemaking
White Winemaking
Other Winemaking Methods
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