Handbook of Enology, Vol. 1: The Microbiology of Wine and Vinifications

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9780470010341: Handbook of Enology, Vol. 1: The Microbiology of Wine and Vinifications
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The "Microbiology" volume of the new revised and updatedHandbook of Enology focuses on the vinification process. Itdescribes how yeasts work and how they can be influenced to achievebetter results. It continues to look at the metabolism of lacticacid bacterias and of acetic acid bacterias, and again, how canthey be treated to avoid disasters in the winemaking process andhow to achieve optimal results. The last chapters in the book dealwith the use of sulfur-dioxide, the grape and its maturationprocess, harvest and pre-fermentation treatment, and the basis ofred, white and speciality wine making.

The result is the ultimate text and reference on the science andtechnology of the vinification process: understanding and dealingwith yeasts and bacterias involved in the transformation from grapeto wine. A must for all serious students and practitioners involvedin winemaking.

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Since the discovery of the role of yeast and alcoholic fermentationin transforming grape juice into wine in the 19th century, manyscientific experiments in microbiology, biochemistry and chemistryhave provided the basis for accurate definitions of thetechnological practices used in making different wines andcontinuous improvements in production conditions, as well as,consequently, the quality of the various types of wine.

In 1999, the first edition of the Handbook of Enology volume 1"The microbiology of wine and vinification" provided an overview ofscientific knowledge at that time and its application in techniquescommonly used during the first stage in winemaking, from the grapeharvest to the end of the fermentation processes.

This new edition reaps the benefits of new developments based onthe latest findings produced by extremely active scientificresearch in this field. There have been significant changes in thenew version, including in-depth modifications to present updatedknowledge as well as additional paragraphs covering entirely newtopics. Altogether, the new edition has approximately 10% morepages than the previous version.

This new, updated handbook provides valuable information forwinemakers, enology students, and, in general, for biochemistry andmicrobiology specialists interested in the scientific and technicalissues involved in vinification.

About the Author:

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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Published by John Wiley and Sons Ltd, United States (2006)
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Book Description John Wiley and Sons Ltd, United States, 2006. Hardback. Condition: New. 2nd Edition. Language: English. Brand new Book. 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. Seller Inventory # AAH9780470010341

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Pascal Ribéreau-Gayon (editor), Denis Dubourdieu (editor), B. Donèche (editor), A. Lonvaud (editor)
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Published by John Wiley and Sons Ltd, United States (2006)
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Book Description John Wiley and Sons Ltd, United States, 2006. Hardback. Condition: New. 2nd Edition. Language: English. Brand new Book. 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. Seller Inventory # AAH9780470010341

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