Handbook of Enology, Volume 1 - The Microbiology of Wine and Vinifications (Hardcover, 2nd Edition)

The "Microbiology" volume of the new revised and updated "Handbook of Enology" focuses on the vinification process. It describes how yeasts work and how they can be influenced to achieve better results. It continues to look at the metabolism of lactic acid bacterias and of acetic acid bacterias, and again, how can they be treated to avoid disasters in the winemaking process and how to achieve optimal results. The last chapters in the book deal with the use of sulfur-dioxide, the grape and its maturation process, harvest and pre-fermentation treatment, and the basis of red, white and speciality wine making.

The result is the ultimate text and reference on the science and technology of the vinification process: understanding and dealing with yeasts and bacterias involved in the transformation from grape to wine. A must for all serious students and practitioners involved in winemaking.

General

Imprint:	John Wiley & Sons
Country of origin:	United States
Release date:	December 2005
First published:	February 2006
Editors:	Pascal Ribereau-Gayon • Denis Dubourdieu • B. Doneche • A. Lonvaud
Dimensions:	250 x 197 x 34mm (L x W x T)
Format:	Hardcover
Pages:	497
Edition:	2nd Edition
ISBN-13:	978-0-470-01034-1
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > Winemaking technology
LSN:	0-470-01034-7
Barcode:	9780470010341

Is the information for this product incomplete, wrong or inappropriate? Let us know about it.

Does this product have an incorrect or missing image? Send us a new image.

Is this product missing categories? Add more categories.

Review This Product

No reviews yet - be the first to create one!