| Description |
1 online resource (2 volumes) : illustrations |
| Contents |
v. 1. The microbiology of wine and vinifications -- v. 2. The chemistry of wine stabilization and treatments |
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v. 1.: 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 |
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v. 2.: Organic acids in wine -- Alcohols and other volatile compounds -- Carbohydrates -- Dry extract and minerals -- Nitrogen compounds -- Phenolic compounds -- Varietal aroma -- 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 physico-chemical processes -- Aging red wines in vat and barrel : phenomena occurring during aging |
| Analysis |
Electronic books |
| Notes |
Revised edition of: Handbook of enology / Pascal Ribéreau Gayon [and others]. c2000 |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Translated from the French |
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Print version record |
| Subject |
Wine and wine making -- Handbooks, manuals, etc.
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Wine and wine making -- Chemistry -- Handbooks, manuals, etc.
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Wine and wine making -- Microbiology -- Handbooks, manuals, etc.
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| Genre/Form |
Handbooks and manuals.
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Handbooks and manuals.
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| Form |
Electronic book
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| Author |
Ribéreau-Gayon, Pascal.
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Wiley InterScience (Online service)
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| ISBN |
0470010347 |
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0470010363 (v. 1) |
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0470010398 (v. 2) |
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9780470010341 |
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9780470010365 (v. 1) |
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9780470010396 (v. 2) |
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(v. 1) |
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(v. 2) |
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(v. 1) |
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(v. 2) |
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