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The Handbook of Enology Volume 2: The Chemistry of WineStabilization and Treatments uniquely combines chemical theorywith the descriptions of day-to-day work in the latter stages ofwinemaking from clarification and stabilization treatments toageing processes in vats and barrels. The expert authors discuss: * Compounds in wine, such as organic acids, carbohydrates, andalcohol. * Stabilization and treatments * The chemical processes taking effect in bottled wine The information provided helps to achieve better results inwinemaking, providing an authoritative and complete referencemanual for both the winemaker and the student.…mehr

Produktbeschreibung
The Handbook of Enology Volume 2: The Chemistry of WineStabilization and Treatments uniquely combines chemical theorywith the descriptions of day-to-day work in the latter stages ofwinemaking from clarification and stabilization treatments toageing processes in vats and barrels. The expert authors discuss: * Compounds in wine, such as organic acids, carbohydrates, andalcohol. * Stabilization and treatments * The chemical processes taking effect in bottled wine The information provided helps to achieve better results inwinemaking, providing an authoritative and complete referencemanual for both the winemaker and the student.

Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, D ausgeliefert werden.

  • Produktdetails
  • Verlag: John Wiley & Sons
  • Seitenzahl: 450
  • Erscheinungstermin: 01.05.2006
  • Englisch
  • ISBN-13: 9780470010389
  • Artikelnr.: 37289453
Autorenporträt
Professor Emeritus Pascal Ribereau-Gayon [Editor, Coordinator and Author], Universit Victor Segalen, Bordeaux, France

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
Inhaltsangabe
Part One The 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 Two Stabilization and Treatments of Wine.
8 Chemical Nature, Origins and Consequences of the Main Organoleptic Defects.
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 Vat and Barrel: Phenomena Occurring During Aging.
Index.
Rezensionen
"French chemists...continue their account of chemical processes in winemaking..." (SciTech Book News, Vol. 25, No. 4, December 2001)