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Handbook of Enology - Vol 1 The Microbiology of Wine and Vinification, 3rd Edition (Hardcover, 3rd Edition)
Loot Price: R4,472
Discovery Miles 44 720
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Handbook of Enology - Vol 1 The Microbiology of Wine and Vinification, 3rd Edition (Hardcover, 3rd Edition)
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As an applied science, enology is a collection of knowledge from
the fundamental sciences including chemistry, biochemistry,
microbiology, bioengineering, psychophysics, cognitive psychology,
etc., and nourished by empirical observations. The approach used in
the Handbook of Enology is thus the same. It aims to provide
practitioners, winemakers, technicians and enology students with
foundational knowledge and the most recent research results. This
knowledge can be used to contribute to a better definition of the
quality of grapes and wine, a greater understanding of chemical and
microbiological parameters, with the aim of ensuring satisfactory
fermentations and predicting the evolution of wines, an7thd better
mastery of wine stabilization processes. As a result, the purpose
of this publication is to guide readers in their thought processes
with a view to preserving and optimizing the identity and taste of
wine and its aging potential. This third English edition of The
Handbook of Enology, is an enhanced translation from the 7h French
2017 edition, and is published in print as individual themed
volumes and as a two-volume set, describing aspects of winemaking
using a detailed, scientific approach. The authors, who are
highly-respected enologists, examine winemaking processes,
theorizing what constitutes a perfect technique and the proper
combination of components necessary to produce a quality vintage.
They also illustrate methodologies of common problems, revealing
the mechanism behind the disorder, thus enabling a diagnosis and
solution. Volume 1: The Microbiology of Wine and Vinifications
addresses the first phase of winemaking to produce an "unfinished"
wine: grading grape quality and maturation, yeast biology then
adding it to the grape crush and monitoring its growth during
vinification; and identifying and correcting undesired conditions,
such as unbalanced lactic and acetic acid production, use of sulfur
dioxide and alternatives, etc. Coverage includes: Wine
microbiology; Yeasts; Yeast metabolism; The conditions for the
development of yeasts; Lactic acid bacteria, their metabolism and
their development in wine; Acetic bacteria; The use of sulfur
dioxide in the treatment of musts and wines; Products and processes
acting in addition to sulfur dioxide; Winemaking; The grape and its
maturation; Harvesting and processing of grapes after harvest;
Vinification in red and white wine making. The target audience
includes advanced viticulture and enology students, professors and
researchers, and practicing grape growers and vintners.
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