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

This book is on page /0fb06c92acf561788291222b8bb2eff7/book/1603729805-9780470010341. It was written by the following authors: Hye Seung Chung, Pascal Ribereau-Gayon, A. Lonvaud, Denis Dubourdieu, B. Doneche. Book Handbook of Enology, Volume 1: The Microbiology of Wine and Vinifications, which can be read online, published by the company: John Wiley & Sons Inc, Rutgers University Press. Other books on similar topics can be found in sections: Science, Technology, History, Entertainment, Education, Medicine, Politics, Society. The book was published on 2005-12-16 00:00:00. It has 512 pages and is published in Hardback format and weight 1086 g. File for download Handbook of Enology, Volume 1: The Microbiology of Wine and Vinifications has PDF format and is called handbook-of-enology-volume-1-the-microbiology-of-wine-and-vinifications.pdf. Other books you can download below. Our poumm.fr site is not responsible for the content of PDF files.


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