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Handbook of Enology Handbook of Enology, Volume 1 Microbiology of Wine and Vinifications

by Pascal Ribereau-Gayon

Handbook of Enology Handbook of Enology, Volume 1 Microbiology of Wine and Vinifications Synopsis

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.

Handbook of Enology Handbook of Enology, Volume 1 Microbiology of Wine and Vinifications Press Reviews

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

Book Information

ISBN: 9780470010341
Publication date: 16th December 2005
Author: Pascal Ribereau-Gayon
Publisher: Wiley-Blackwell an imprint of John Wiley and Sons Ltd
Format: Hardback
Pagination: 512 pages
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