Handbook of Enology: The Microbiology of Wine And Vinifications - Couverture rigide

Couverture rigide

ISBN 10 : 0470010347 ISBN 13 : 9780470010341

Editeur : John Wiley & Sons Inc, 2005

Synopsis

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.

A propos du livre

À propos de l'auteur

Professor emeritus Pascal Ribereau-Gayon; Editor, Coordinator and Author; Université Victor Segalen, France.

Denis Dubourdieu, Bernard Doneche and Aline Lonvaud, Faculty of Enology; Victor Segalen University of Bordeaux II Talence, Fance.

Détails de l'édition

• Éditeur: John Wiley & Sons Inc
• Date d'édition: 2005
• Langue: anglais
• ISBN 10: 0470010347
• ISBN 13: 9780470010341
• Reliure: Relié
• Numéro d'édition: 2
• Nombre de pages: 512
• Éditeur: Ribéreau-Gayon Pascal, Dubourdieu Denis, Donèche B., Lonvaud A.
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible