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Handbook of Enology - Vol 2 The Chemistry of Wine Stabilization and Treatments 3e (Hardcover, 3rd Edition)
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Handbook of Enology - Vol 2 The Chemistry of Wine Stabilization and Treatments 3e (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, and 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 7th French
2017 edition, and is published 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 2: The Chemistry of Wine and
Stabilization and Treatments looks at the wine itself in two parts.
Part One analyzes the chemical makeup of wine, including organic
acids, alcoholic, volatile and phenolic compounds, carbohydrates,
and aromas. Part Two describes the procedures necessary to achieve
a perfect wine: the clarification processes of fining, filtering
and centrifuging, stabilization, and aging. Coverage includes: Wine
chemistry; Organic acids; Alcohols and other volatile products;
Carbohydrates; Dry extract and mineral matter; Nitrogen substances;
Phenolic compounds; The aroma of grape varieties; The chemical
nature, origin and consequences of the main organoleptic defects;
Stabilization and treatment of wines; The chemical nature, origin
and consequences of the main organoleptic defects; The concept of
clarity and colloidal phenomena; Clarification and stabilization
treatments; Clarification of wines by filtration and
centrifugation; The stabilization of wines by physical processes;
The aging of wines in vats and in barrels and aging phenomena. The
target audience includes advanced viticulture and enology students,
professors and researchers, and practicing grape growers and
vintners.
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