Handbook of Enology, 2 Volume Set | Buch

Cover: 9781119587668 | Handbook of Enology, 2 Volume Set | Pascal Ribéreau-Gayon (u. a.)

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Sprache: Englisch

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Beschreibung

Die 3. englische Auflage von The Handbook of Enology ist eine überarbeitete Übersetzung der 9. französischen Auflage aus dem Jahr 2017. Das zweibändige Referenzwerk beschreibt alle Aspekte der Weinherstellung, detailliert und aus wissenschaftlicher Sicht. Die Autoren, hoch angesehene Önologen, untersuchen die Prozesse der Weinherstellung und entwickeln eine Theorie des perfekten Verfahrens, das die notwendigen Komponenten richtig kombiniert, um einen Qualitätsjahrgang herzustellen. Sie betrachten auch häufige Probleme und zeigen, was hinter den Problemen steckt, um eine Diagnose zu stellen und Lösungen zu ermöglichen.

Inhaltsverzeichnis

Volume 1

Foreword

Preface to the Second Edition

Preface to the First Edition

Remarks Concerning the Expression of Certain Parameters of Must and Wine Composition

Part I - Microbiology of Wine

1 Yeasts

2 Yeast Metabolism

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

Part II - Vinification

Reflections on Global Taste and Typicity of Wines

10 The Grape and its Maturation

11 Harvest and Pre-Fermentation Treatments

12 Red Winemaking

13 White Winemaking

14 Other Winemaking Methods

Foreword

Preface to the Second Edition

Preface to the First Edition

Remarks Concerning the Expression of Certain Parameters of Must and Wine Composition

Part I - Microbiology of Wine

1 Yeasts

2 Yeast Metabolism

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

Part II - Vinification

Reflections on Global Taste and Typicity of Wines

10 The Grape and its Maturation

11 Harvest and Pre-Fermentation Treatments

12 Red Winemaking

13 White Winemaking

14 Other Winemaking Methods

Volume 2

Part I - Chemistry of Wine

1 Organic Acids in Wine

2 Alcohols and Other Volatile Compounds

3 Carbohydrates

4 Dry Extract and Minerals

5 Nitrogen Compounds

6 Phenolic Compounds

7 Varietal Aroma

Part II - Wine Stabilization and Treatments

8 Main Sensory Defects: Chemical Nature, Origins and Consequences

9 The Concept of Clarity and Colloidal Phenomena

10 Clarification and Stabilization Treatments: Fining Wine

11 Clarifying Wine by Filtration and Centrifugation

12 Stabilizing Wine by Physical and Physicochemical Processes

13 Aging Red Wines in Tanks and Barrels: Phenomena Occurring During Aging

References

Index

Details

Erscheinungsjahr:	2021
Fachbereich:	Chemische Technik
Genre:	Technik
Rubrik:	Naturwissenschaften & Technik
Medium:	Buch
Inhalt:	1216 S.
ISBN-13:	9781119587668
ISBN-10:	1119587662
Sprache:	Englisch
Herstellernummer:	1W119587660
Einband:	Gebunden
Autor:	Ribéreau-Gayon, Pascal Dubourdieu, Denis Donèche, Bernard B Lonvaud, Aline A Glories, Yves Maujean, Alain
Übersetzung:	Towey, John
Auflage:	3rd edition
Hersteller:	Wiley
Maße:	229 x 152 x 15 mm
Von/Mit:	Pascal Ribéreau-Gayon (u. a.)
Erscheinungsdatum:	29.03.2021
Gewicht:	3,456 kg

Artikel-ID: 118084497

Inhaltsverzeichnis

Volume 1

Foreword

Preface to the Second Edition

Preface to the First Edition

Remarks Concerning the Expression of Certain Parameters of Must and Wine Composition

Part I - Microbiology of Wine

1 Yeasts

2 Yeast Metabolism

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

Part II - Vinification

Reflections on Global Taste and Typicity of Wines

10 The Grape and its Maturation

11 Harvest and Pre-Fermentation Treatments

12 Red Winemaking

13 White Winemaking

14 Other Winemaking Methods

Foreword

Preface to the Second Edition

Preface to the First Edition

Remarks Concerning the Expression of Certain Parameters of Must and Wine Composition

Part I - Microbiology of Wine

1 Yeasts

2 Yeast Metabolism

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

Part II - Vinification

Reflections on Global Taste and Typicity of Wines

10 The Grape and its Maturation

11 Harvest and Pre-Fermentation Treatments

12 Red Winemaking

13 White Winemaking

14 Other Winemaking Methods

Volume 2

Part I - Chemistry of Wine

1 Organic Acids in Wine

2 Alcohols and Other Volatile Compounds

3 Carbohydrates

4 Dry Extract and Minerals

5 Nitrogen Compounds

6 Phenolic Compounds

7 Varietal Aroma

Part II - Wine Stabilization and Treatments

8 Main Sensory Defects: Chemical Nature, Origins and Consequences

9 The Concept of Clarity and Colloidal Phenomena

10 Clarification and Stabilization Treatments: Fining Wine

11 Clarifying Wine by Filtration and Centrifugation

12 Stabilizing Wine by Physical and Physicochemical Processes

13 Aging Red Wines in Tanks and Barrels: Phenomena Occurring During Aging

References

Index

Details

Erscheinungsjahr:	2021
Fachbereich:	Chemische Technik
Genre:	Technik
Rubrik:	Naturwissenschaften & Technik
Medium:	Buch
Inhalt:	1216 S.
ISBN-13:	9781119587668
ISBN-10:	1119587662
Sprache:	Englisch
Herstellernummer:	1W119587660
Einband:	Gebunden
Autor:	Ribéreau-Gayon, Pascal Dubourdieu, Denis Donèche, Bernard B Lonvaud, Aline A Glories, Yves Maujean, Alain
Übersetzung:	Towey, John
Auflage:	3rd edition
Hersteller:	Wiley
Maße:	229 x 152 x 15 mm
Von/Mit:	Pascal Ribéreau-Gayon (u. a.)
Erscheinungsdatum:	29.03.2021
Gewicht:	3,456 kg