Handbook of Enology, Volume 2: The Chemistry of Wine - Stabilization and TreatmentsPascal Ribéreau-Gayon, Yves Glories, Alain Maujean, Denis Dubourdieu John Wiley & Sons, 1 mai 2006 - 456 pages 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:
The information provided helps to achieve better results in winemaking, providing an authoritative and complete reference manual for both the winemaker and the student. |
Autres éditions - Tout afficher
Handbook of Enology, The Chemistry of Wine: Stabilization and Treatments Bernard Donèche Aucun aperçu disponible - 2006 |
Handbook of Enology, 2 Volume Set Pascal Ribéreau-Gayon,Yves Glories,Alain Maujean,Denis Dubourdieu,B. Donèche,A. Lonvaud Aucun aperçu disponible - 2006 |
Expressions et termes fréquents
acetic Agric alcoholic fermentation aldehyde amino acids anthocyanins aroma assay bacteria barrel aging bentonite bitartrate Bordeaux Botrytis cinerea bottle buffer capacity calcium carbon casse catechin cations CH2OH Chatonnet chemical clarifying cold stabilization colloidal compounds concentration contain COOH copper cork cork taint crystallization decrease doses Dubourdieu effect eliminate Enol enzymes ethanol ethyl ethyl-phenols extracted ferric Figure filter filtration fining agent flavor flocculation g/hl gelatin grape varieties grapes heating increase lactic lees malic acid malolactic fermentation mannoproteins Maujean medium membranes metatartaric acid mg/l molecular molecules nitrogen odor OH OH OH organoleptic oxidation oxidation–reduction oxygen particles phenol polymerization polysaccharides potassium potassium bitartrate potential precipitation procyanidins produced proteins quantities racking reaction red wines Rib´ereau-Gayon Sauvignon Blanc Section soluble solution stabilization structure sulfur Table tannins tartaric acid tartrate temperature Th`ese tion treatment turbidity Universit´e Vigne Vin Volume white wines wine’s winemaking yeast µg/l