Overview

"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."

Full Product Details

Author:   P Ribereau–Gayon ,  Denis Dubourdieu ,  B. Doneche ,  A. Lonvaud
Publisher:   John Wiley and Sons Ltd
Imprint:   John Wiley & Sons Ltd
Edition:   2nd Edition
Dimensions:   Width: 19.30cm , Height: 3.20cm , Length: 25.30cm
Weight:   1.086kg
ISBN:  

9780470010341

ISBN 10:   0470010347
Pages:   512
Publication Date:   16 December 2005
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

Remarks Concerning the Expression of Certain Parameters of Must and Wine Composition. Preface to the First Edition. Preface to the Second Edition. 1. Cytology, Taxonomy and Ecology of Grape and Wine Yeasts. 2. Biochemistry of Alcoholic Fermentation and Metabolic Pathways of Wine Yeasts. 3. Conditions of Yeast Development. 4. Lactic Acid Bacteria. 5. Metabolism of Lactic Acid Bacteria. 6. Lactic Acid Bacteria Development in Wine. 7. Acetic Acid Bacteria. 8. The Use of Sulfur Dioxide in Must and Wine Treatment. 9. Products and Methods Complementing the Effect of Sulfur Dioxide. 10. The Grape and its Maturation. 11. Harvest and Pre-Fermentation Treatments. 12. Red Winemaking. 13. White Winemaking. 14. Other Winemaking Methods. Index.

Reviews

French chemists...continue their account of chemical processes in winemaking... (SciTech Book News, Vol. 25, No. 4, December 2001)

Author Information

Professor emeritus Pascal Ribereau-Gayon; Editor, Coordinator and Author; Université Victor Segalen, France. Denis Dubourdieu, Bernard Doneche and Aline Lonvaud, Faculty of Enology; Victor Segalen University of Bordeaux II Talence, Fance.

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