Handbook of Enology, Volume 2

The Chemistry of Wine - Stabilization and Treatments

Pascal Ribéreau-Gayon, Yves Glories, Alain Maujean, Denis Dubourdieu (Herausgeber)

Buch | Hardcover

450 Seiten

2006 | 2nd edition
John Wiley & Sons Inc (Verlag)
978-0-470-01037-2 (ISBN)

Infos

The "Chemistry" volume of the Handbook of Enology focuses on the ageing of wine in the bottle. Wine contains a wide range of compounds, such as organic acids, alcohols and other volatiles, carbohydrates, minerals, nitrogen compounds, phenolic compounds, flavours and fragrances, dry extracts, etc.

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The Handbook of Enology Volume 2: The Chemistry of Wine Stabilization and Treatments uniquely combines chemical theory with the descriptions of day-to-day work in the latter stages of winemaking from clarification and stabilization treatments to ageing processes in vats and barrels. The expert authors discuss:

Compounds in wine, such as organic acids, carbohydrates, and alcohol.
Stabilization and treatments
The chemical processes taking effect in bottled wine

The information provided helps to achieve better results in winemaking, providing an authoritative and complete reference manual for both the winemaker and the student.

Autor

Professor Emeritus Pascal Ribereau-Gayon; Editor, Coordinator and Author; Université Victor Segalen, Bordeaux, France. Y. Glories and D. Dubourdieu, Faculty of Enology; Victor Segalen University of Bordeaux II Talence, Fance. A. Maujean, Laboratory of Enology, University of Reims-Champagne-Ardennes.

Inhalt

Part One The Chemistry of Wine. 1 Organic Acids in Wine.

2 Alcohols and Other Volatile Compounds.

3 Carbohydrates.

4 Dry Extract and Minerals.

5 Nitrogen Compounds.

6 Phenolic Compounds.

7 Varietal Aroma.

Part Two Stabilization and Treatments of Wine.

8 Chemical Nature, Origins and Consequences of the Main Organoleptic Defects.

9 The Concept of Clarity and Colloidal Phenomena.

10 Clarification and Stabilization Treatments: Fining Wine.

11 Clarifying Wine by Filtration and Centrifugation.

12 Stabilizing Wine by Physical and Physicochemical Processes.

13 Aging Red Wines in Vat and Barrel: Phenomena Occurring During Aging.

Index.

Produkt-Details

• Erscheint lt. Verlag: 31.3.2006
• Reihe/Serie: Handbook of Enology. 2 Volume Set ; 2 | 1.30
• Verlagsort: New York
• Sprache: englisch
• Maße: 195 x 255 mm
• Gewicht: 1077 g
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• ISBN-10: 0-470-01037-1 / 0470010371
• ISBN-13: 978-0-470-01037-2 / 9780470010372
• Zustand: Neuware