Handbook of Enology, Volume 1: The Microbiology of Wine and Vinifications

by Pascal Ribéreau-Gayon (Editor)

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 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.

Genres: Wine

512 pages, Hardcover

First published April 21, 2000

Reviews

[Sbarbarar · Rating 5 out of 5]

This is simply a must-have for anyone pursuing a career in modern winemaking.

[Philippe · Rating 5 out of 5]

I read the four volume of the traite d oenologie I learn oenologie this way when all the sommelier I know used different approche to the wines I need to read the two volumes publish in 2006 oenologie it is a science who had such and evolution you must update your knowledge and extremly and great books for my