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Record Nr. |
UNINA9910876831903321 |
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Autore |
Ribereau-Gayon Pascal |
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Titolo |
Handbook of enology . Volume 2 The chemistry of wine stabilization and treatments / / P. Ribereau-Gayon ... [et al.] ; original translation by Aquitrad Traduction, Bordeaux, France ; revision translated by Christine Rychlewski |
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Pubbl/distr/stampa |
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Chichester, West Sussex, England ; ; Hoboken, NJ, : John Wiley, c2006 |
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ISBN |
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1-280-44870-9 |
9786610448708 |
0-470-01039-8 |
0-470-01038-X |
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Edizione |
[2nd ed.] |
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Descrizione fisica |
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1 online resource (451 p.) |
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Disciplina |
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Soggetti |
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Wine and wine making |
Wine and wine making - Microbiology |
Wine and wine making - Chemistry |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and indexes. |
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Nota di contenuto |
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Handbook of Enology Volume 2 The Chemistry of Wine Stabilization and Treatments 2nd Edition; Contents; Acknowledgments; Part One The Chemistry of Wine; 1 Organic Acids in Wine; 2 Alcohols and Other Volatile Compounds; 3 Carbohydrates; 4 Dry Extract and Minerals; 5 Nitrogen Compounds; 6 Phenolic Compounds; 7 Varietal Aroma; Part Two Stabilization and Treatments of Wine; 8 Chemical Nature, Origins and Consequences of the Main Organoleptic Defects; 9 The Concept of Clarity and Colloidal Phenomena; 10 Clarification and Stabilization Treatments: Fining Wine |
11 Clarifying Wine by Filtration and Centrifugation12 Stabilizing Wine by Physical and Physico-chemical Processes; 13 Aging Red Wines in Vat and Barrel: Phenomena Occurring During Aging; Index |
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Sommario/riassunto |
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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 |
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