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Handbook of Enology The Microbiology of Wine and Vinifications

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ISBN-10: 0471973629

ISBN-13: 9780471973621

Edition: 2000

Authors: J. M. Branco, Pascal Rib�reau-Gayon, Denis Dubourdieu, Aline Lonvaud, B. Don�che

List price: $255.00
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This text describes the microbiological fundamentals of winemaking and the applications of the techniques and technology involved in wine production. It combines scientific knowledge with the descriptions of day-to-day work in the vineyard.
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Book details

List price: $255.00
Copyright year: 2000
Publisher: John Wiley & Sons, Incorporated
Publication date: 4/21/2000
Binding: Hardcover
Pages: 466
Size: 5.00" wide x 8.25" long x 1.00" tall
Weight: 0.748
Language: English

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