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Handbook of Enology: Microbiology of Wine and Vinifications v. 1 (Hardback)

Edité par John Wiley and Sons Ltd, United Kingdom, 2006
ISBN 10: 0470010347 / ISBN 13: 9780470010341
Neuf(s) / Hardback / Quantité : 1
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Titre : Handbook of Enology: Microbiology of Wine ...

Éditeur : John Wiley and Sons Ltd, United Kingdom

Date d'édition : 2006

Reliure : Hardback

Etat du livre : New

Edition : 2nd Revised edition.

Description :

Language: English . Brand New Book. 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. N° de réf. du libraire AAH9780470010341

A propos du livre :

Book ratings provided by GoodReads) :
4,6 note moyenne
(5 avis)

Synopsis : The "Microbiology" volume of the new revised and updated Handbook of Enology focuses on the vinification process. Itdescribes how yeasts work and how they can be influenced to achievebetter results. It continues to look at the metabolism of lacticacid bacterias and of acetic acid bacterias, and again, how canthey be treated to avoid disasters in the winemaking process andhow to achieve optimal results. The last chapters in the book dealwith the use of sulfur?dioxide, the grape and its maturationprocess, harvest and pre?fermentation treatment, and the basis ofred, white and speciality wine making.

The result is the ultimate text and reference on the science andtechnology of the vinification process: understanding and dealingwith yeasts and bacterias involved in the transformation from grapeto wine. A must for all serious students and practitioners involvedin winemaking.

Critique: "French chemists...continue their account of chemical processes in winemaking..." (SciTech Book News, Vol. 25, No. 4, December 2001)

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

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