The information provided helps to achieve better results in winemaking, providing an authoritative and complete reference manual for both the winemaker and the student.
"synopsis" may belong to another edition of this title.
In 1999, the first edition of the Handbook of Enology Volume 2 "The chemistry of wine, stabilization and treatments" provided an overview of scientific knowledge at that time and its application in techniques commonly used during the second stage in winemaking, including stabilizing the wine, any treatments required, clarification, and aging processes in vats and barrels.
This new edition reaps the benefits of new developments based on the latest findings produced by extremely active scientific research in this field. There have been significant changes in the new version, including in-depth modifications to present updated knowledge as well as additional paragraphs covering entirely new topics. Altogether, the new edition has approximately 10% more pages than the previous version.
This new, updated handbook provides valuable information for winemakers, enology students, and, in general, for biochemistry and microbiology specialists interested in the scientific and technical issues involved in vinification.
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.
"About this title" may belong to another edition of this title.
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