The Handbook of Enology
Seiten
2000
|
Volume 1 ed.
John Wiley & Sons Ltd (Verlag)
978-0-471-97362-1 (ISBN)
John Wiley & Sons Ltd (Verlag)
978-0-471-97362-1 (ISBN)
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This text describes the microbiological fundamentals of winemaking and the applications of the techniques and technology involved in wine production. It combines scientific knowledge with the descriptions of day-to-day work in the vineyard, during harvest, at fermentation and in the cellar.
For centuries the transformation of grapes into wine has been the focus of much scientific research but it was not until the nineteenth century that the role of yeasts in alcoholic fermentation was discovered. Since this discovery the findings of chemists, biochemists and microbiologists have led to controlled conditions in winemaking, producing more varied and higher quality wines. Handbook of Enology Volume 1: The Microbiology of Wine and Vinifications uniquely combines scientific knowledge with the description of day-to-day work in the first stages of winemaking, from grape-picking to the end of the fermentation processes. It discusses the scientific basics and technological problems of wine-making and the resulting consequences for the practitioner, providing an authoritative and complete reference manual for both the winemaker and the student. This text will be invaluable to winemakers, students of enology or vinification and chemists interested in winemaking.
For centuries the transformation of grapes into wine has been the focus of much scientific research but it was not until the nineteenth century that the role of yeasts in alcoholic fermentation was discovered. Since this discovery the findings of chemists, biochemists and microbiologists have led to controlled conditions in winemaking, producing more varied and higher quality wines. Handbook of Enology Volume 1: The Microbiology of Wine and Vinifications uniquely combines scientific knowledge with the description of day-to-day work in the first stages of winemaking, from grape-picking to the end of the fermentation processes. It discusses the scientific basics and technological problems of wine-making and the resulting consequences for the practitioner, providing an authoritative and complete reference manual for both the winemaker and the student. This text will be invaluable to winemakers, students of enology or vinification and chemists interested in winemaking.
Remarks Concerning the Expression of Certain Parameters of Must and Wine Composition. Preface. Cytology, Taxonomy and Ecology of Grape and Wine Yeasts. Biochemistry of Alcoholic Fermentation and Metabolic Pathways of Wine Yeasts. Conditions of Yeast Development. Lactic Acid Bacteria. Metabolism of Lactic Acid Bacteria. Lactic Acid Bacteria Development in Wine. Acetic Acid Bacteria. The Use of Sulfur Dioxide in Must and Wine Treatment. Products and Methods Complementing the Effect of Sulfur Dioxide. The Grape and its Maturation. Harvest and Pre-Fermentation Treatments. Red Winemaking. White Winemaking. Other Winemaking Methods. Index.
| Erscheint lt. Verlag | 13.3.2000 |
|---|---|
| Reihe/Serie | Handbook of Enology ; BD 1 | 1.10 |
| Zusatzinfo | Ill. |
| Verlagsort | Chichester |
| Sprache | englisch |
| Maße | 192 x 252 mm |
| Gewicht | 1040 g |
| Einbandart | gebunden |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 0-471-97362-9 / 0471973629 |
| ISBN-13 | 978-0-471-97362-1 / 9780471973621 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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