Handbook of Enology, Volume 1

Zusatztext

<p>As an applied science, enology is a collection of knowledge from the fundamental sciences including chemistry, biochemistry, microbiology, bioengineering, psychophysics, cognitive psychology, etc., and nourished by empirical observations. The approach used in the<i> Handbook of Enology</i> is thus the same. It aims to provide practitioners, winemakers, technicians and enology students with foundational knowledge and the most recent research results. This knowledge can be used to contribute to a better definition of the quality of grapes and wine, a greater understanding of chemical and microbiological parameters, with the aim of ensuring satisfactory fermentations and predicting the evolution of wines, an7thd better mastery of wine stabilization processes. As a result, the purpose of this publication is to guide readers in their thought processes with a view to preserving and optimizing the identity and taste of wine and its aging potential.</p><p>This third English edition of<i>The Handbook of Enology</i>, is an enhanced translation from the 7<sup>h</sup> French 2017 edition, and is published in print as individual themed volumes and as a two-volume set, describing aspects of winemaking using a detailed, scientific approach. The authors, who are highly-respected enologists, examine winemaking processes, theorizing what constitutes a perfect technique and the proper combination of components necessary to produce a quality vintage. They also illustrate methodologies of common problems, revealing the mechanism behind the disorder, thus enabling a diagnosis and solution.</p><p><b>Volume 1:</b><i>The Microbiology of</i><i> Wine and Vinifications</i> addresses the first phase of winemaking to produce an "unfinished" wine: grading grape quality and maturation, yeast biology then adding it to the grape crush and monitoring its growth during vinification; and identifying and correcting undesired conditions, such as unbalanced lactic and acetic acid production, use of sulfur dioxide and alternatives, etc.</p><p>Coverage includes: Wine microbiology; Yeasts; Yeast metabolism; The conditions for the development of yeasts; Lactic acid bacteria, their metabolism and their development in wine; Acetic bacteria; The use of sulfur dioxide in the treatment of musts and wines; Products and processes acting in addition to sulfur dioxide; Winemaking; The grape and its maturation;  Harvesting and processing of grapes after harvest; Vinification in red and white wine making.</p><p>The target audience includes advanced viticulture and enology students, professors and researchers, and practicing grape growers and vintners.</p>

Autorenportrait

<p><b>Authors:</b> Pascal Ribéreau-Gayon, Denis Dubourdieu, Bernard B. Donèche and Aline A. Lonvaud</p><p><b> Coordinator:</b> Philippe Darriet</p><p><b>With contributions from</b> Patricia Ballestra, Jean-Christophe Barbe, Marguerite Dols-Laffargue, Laurence Geny, Rémy Ghidossi, Patrick Lucas, Axel Marchal, Isabelle Masneuf-Pomarède, Martine Mietton-Peuchot, Claudia Nioi, Alexandre Pons, Sophie Tempère, Cécile Thibon.</p><p><b>Translator:</b> John Towey</p>

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