LEADER 03289nam 2200601Ia 450 001 9910876831903321 005 20200520144314.0 010 $a1-280-44870-9 010 $a9786610448708 010 $a0-470-01039-8 010 $a0-470-01038-X 035 $a(CKB)1000000000357459 035 $a(EBL)257673 035 $a(SSID)ssj0000339874 035 $a(PQKBManifestationID)11274409 035 $a(PQKBTitleCode)TC0000339874 035 $a(PQKBWorkID)10386762 035 $a(PQKB)10373191 035 $a(MiAaPQ)EBC257673 035 $a(OCoLC)85820801 035 $a(PPN)161178707 035 $a(EXLCZ)991000000000357459 100 $a20050512d2006 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aHandbook of enology$hVolume 2$iThe chemistry of wine stabilization and treatments /$fP. Ribereau-Gayon ... [et al.] ; original translation by Aquitrad Traduction, Bordeaux, France ; revision translated by Christine Rychlewski 205 $a2nd ed. 210 $aChichester, West Sussex, England ;$aHoboken, NJ $cJohn Wiley$dc2006 215 $a1 online resource (451 p.) 300 $aDescription based upon print version of record. 311 $a0-470-01037-1 320 $aIncludes bibliographical references and indexes. 327 $aHandbook 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 327 $a11 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 330 $aThe 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: Compounds in wine, such as organic acids, carbohydrates, and alcohol.Stabilization and treatmentsThe chemical processes taking effect in bottled wine The information provided helps to achieve better results in winemaking, providing an authoritative and compl 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 $a663.2 700 $aRibereau-Gayon$b Pascal$0351768 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910876831903321 996 $aHandbook of enology$94193819 997 $aUNINA