Handbook of Enology, Volume 1
By:Pascal Ribéreau-Gayon,Denis Dubourdieu,B. Donèche,A. Lonvaud
Published on 2006-05-01 by John Wiley & Sons
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.
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Book ID of Handbook of Enology, Volume 1's Books is sEP3QbZjWc8C, Book which was written byPascal Ribéreau-Gayon,Denis Dubourdieu,B. Donèche,A. Lonvaudhave ETAG "lIPhmiWUUwA"
Book which was published by John Wiley & Sons since 2006-05-01 have ISBNs, ISBN 13 Code is 9780470010358 and ISBN 10 Code is 0470010355
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