Pascal Ribéreau-Gayon / Denis Dubourdieu / Bernard Donèche / Aline Lonvaud (Hgg.)

Microbiology of Wine and Vinification / The Handbook of Enology 1

By Pascal Ribereau-Gayon, Denis Dubourdieu, Bernard Doneche et al.

• Gebundenes Buch

Produktbeschreibung

Ein Handbuch der mikrobiologischen Grundlagen und der Technologie der Weinherstellung: In einzigartiger Weise wurden hier naturwissenschaftliche Details mit Anweisungen zur täglichen Arbeit im Weinberg, bei der Lese, der Gärung und im Keller verbunden. Viele Tips und Tricks zur Technik helfen dem Anwender bei der Suche und Behebung von Problemen. The second edition of the immensely popular first edition, completely updated by scientists and winemakers working at the leading French Wine Institute in Bordeaux. The Handbook of Enology (both volumes 1 and 2) serves as both a text and reference book for students and practitioners interested and working in the field of winemaking.

Produktdetails

• Verlag: Wiley & Sons
• 2. Aufl.
• Seitenzahl: 512
• Englisch
• Gewicht: 1034g
• ISBN-13: 9780470010341
• ISBN-10: 0470010347
• Artikelnr.: 20792272

Inhaltsangabe

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

Preface to the First Edition.

Preface to the Second Edition.

1. Cytology, Taxonomy and Ecology of Grape and Wine Yeasts.

2. Biochemistry of Alcoholic Fermentation and Metabolic Pathways of Wine Yeasts.

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.

10. The Grape and its Maturation.

11. Harvest and Pre-Fermentation Treatments.

12. Red Winemaking.

13. White Winemaking.

14. Other Winemaking Methods.

Index.

Rezensionen

"...provides an authoritative and complete reference manual..." La Doc Agro, November 1999