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Handbook of Enology The Chemistry of Wine Stabilization and Treatments

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ISBN-10: 0471973637

ISBN-13: 9780471973638

Edition: 2000

Authors: Pascal Rib�reau-Gayon, Y. Glories, A. Maujean, Denis Dubourdieu

List price: $255.00
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Description:

Volume Two of the Handbook of Enology presents the basic chemistry of wine formation and composition. Based upon this scientific foundation, the monograph discusses the methods needed for optimal wine production.
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Book details

List price: $255.00
Copyright year: 2000
Publisher: John Wiley & Sons, Incorporated
Publication date: 8/11/2000
Binding: Hardcover
Pages: 410
Size: 7.75" wide x 9.75" long x 1.00" tall
Weight: 2.090
Language: English

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 Physicochemical Processes
Aging Red Wines in Vat and Barrel: Phenomena Occurring During Aging
Index