Handbook of Enology, Volume 2: The Chemistry of Wine – Stabilization and Treatments
Author:   Pascal Ribéreau–Gayon ,  Yves Glories ,  Alain Maujean ,  Denis Dubourdieu
Publisher:   John Wiley and Sons Ltd
Edition:   2nd Edition
ISBN:  

9780470010372


Pages:   450
Publication Date:   31 March 2006
Format:   Hardback
Availability:   In Print   Availability explained
Limited stock is available. It will be ordered for you and shipped pending supplier's limited stock.

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Handbook of Enology, Volume 2: The Chemistry of Wine – Stabilization and Treatments


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Overview

The Handbook of Enology Volume 2: The Chemistry of Wine Stabilization and Treatments uniquely combines chemical theory with the descriptions of day-to-day work in the latter stages of winemaking from clarification and stabilization treatments to ageing processes in vats and barrels. The expert authors discuss: Compounds in wine, such as organic acids, carbohydrates, and alcohol. Stabilization and treatments The chemical processes taking effect in bottled wine The information provided helps to achieve better results in winemaking, providing an authoritative and complete reference manual for both the winemaker and the student.

Full Product Details

Author:   Pascal Ribéreau–Gayon ,  Yves Glories ,  Alain Maujean ,  Denis Dubourdieu
Publisher:   John Wiley and Sons Ltd
Imprint:   John Wiley & Sons Ltd
Edition:   2nd Edition
Dimensions:   Width: 19.60cm , Height: 3.00cm , Length: 24.90cm
Weight:   0.993kg
ISBN:  

9780470010372


ISBN 10:   0470010371
Pages:   450
Publication Date:   31 March 2006
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Unknown
Availability:   In Print   Availability explained
Limited stock is available. It will be ordered for you and shipped pending supplier's limited stock.

Table of Contents

Part One The 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 Two Stabilization and Treatments of Wine. 8 Chemical Nature, Origins and Consequences of the Main Organoleptic Defects. 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 Vat and Barrel: Phenomena Occurring During Aging. Index.

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Author Information

Professor Emeritus Pascal Ribereau-Gayon; Editor, Coordinator and Author; Université Victor Segalen, Bordeaux, France. Y. Glories and D. Dubourdieu, Faculty of Enology; Victor Segalen University of Bordeaux II Talence, Fance. A. Maujean, Laboratory of Enology, University of Reims-Champagne-Ardennes.

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