LEADER 03612nam 2200673Ia 450 001 9910830806703321 005 20240207150836.0 010 $a1-280-44869-5 010 $a9786610448692 010 $a0-470-01036-3 010 $a0-470-01035-5 035 $a(CKB)1000000000357460 035 $a(EBL)257672 035 $a(SSID)ssj0000339761 035 $a(PQKBManifestationID)11294707 035 $a(PQKBTitleCode)TC0000339761 035 $a(PQKBWorkID)10364782 035 $a(PQKB)10189774 035 $a(SSID)ssj0000298167 035 $a(PQKBManifestationID)12069004 035 $a(PQKBTitleCode)TC0000298167 035 $a(PQKBWorkID)10344441 035 $a(PQKB)11220584 035 $a(MiAaPQ)EBC257672 035 $a(OCoLC)173821401 035 $a(PPN)161095224 035 $a(EXLCZ)991000000000357460 100 $a20050512d2006 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aHandbook of enology$hVolume 1$iThe microbiology of wine and vinifications$b[electronic resource] /$fPascal Ribe?reau-Gayon ... [et al.] ; original translation by Jeffrey M. Branco, Jr. ; revision translated by Christine Rychlewski 205 $a2nd ed. 210 $aChichester, West Sussex, England ;$aHoboken, NJ $cJohn Wiley$dc2006 215 $a1 online resource (513 p.) 300 $aDescription based upon print version of record. 311 $a0-470-01034-7 320 $aIncludes bibliographical references and indexes. 327 $aHandbook of Enology Volume 1 The Microbiology of Wine and Vinifications 2(nd) Edition; Contents; Remarks Concerning the Expression of Certain Parameters of Must and Wine Composition; Preface to the First Edition; Preface to the Second Edition; 1 Cytology, Taxonomy and Ecology of Grape and Wine Yeasts; 2 Biochemistry of Alcoholic Fermentation and Metabolic Pathways of Wine Yeasts; 3 Conditions of Yeast Development; 4 Lactic Acid Bacteria; 5 Metabolism of Lactic Acid Bacteria; 6 Lactic Acid Bacteria Development in Wine; 7 Acetic Acid Bacteria 327 $a8 The Use of Sulfur Dioxide in Must and Wine Treatment9 Products and Methods Complementing the Effect of Sulfur Dioxide; 10 The Grape and its Maturation; 11 Harvest and Pre-Fermentation Treatments; 12 Red Winemaking; 13 White Winemaking; 14 Other Winemaking Methods; Index 330 $aThe ""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 spe 606 $aWine and wine making$vHandbooks, manuals, etc 606 $aWine and wine making$xMicrobiology$vHandbooks, manuals, etc 606 $aWine and wine making$xChemistry$vHandbooks, manuals, etc 615 0$aWine and wine making 615 0$aWine and wine making$xMicrobiology 615 0$aWine and wine making$xChemistry 676 $a663.203 676 $a663/.2 700 $aRibe?reau-Gayon$b Pascal$0351768 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910830806703321 996 $aHandbook of enology$93060890 997 $aUNINA