Handbook of Enology, Volume 2 - 3rd Edition by Pascal Ribéreau-Gayon & Yves Glories & Alain Maujean & Denis Dubourdieu (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>"A must for all serious students and practitioners of viticulture, the Handbook of Enology serves as both a text and reference book for students and practitioners interested and working in the field of winemaking. Carefully revised and updated, this third edition features new scientific and technological results to reflect the most up-to-date knowledge in winemaking. Written by esteemed authors, the handbook discusses the scientific basics and technological problems of winemaking and the resulting consequences for the practitioner, providing an authoritative and complete reference manual for the winemaker, and an in-depth textbook for the student"--<p/><br></br><p><b> Book Synopsis </b></p></br></br><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, and 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>th</sup> French 2017 edition, and is published 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 2: </b> <i>The Chemistry of Wine and Stabilization and Treatments</i> looks at the wine itself in two parts. Part One analyzes the chemical makeup of wine, including organic acids, alcoholic, volatile and phenolic compounds, carbohydrates, and aromas. Part Two describes the procedures necessary to achieve a perfect wine: the clarification processes of fining, filtering and centrifuging, stabilization, and aging.</p> <p>Coverage includes: Wine chemistry; Organic acids; Alcohols and other volatile products; Carbohydrates; Dry extract and mineral matter; Nitrogen substances; Phenolic compounds; The aroma of grape varieties; The chemical nature, origin and consequences of the main organoleptic defects; Stabilization and treatment of wines; The chemical nature, origin and consequences of the main organoleptic defects; The concept of clarity and colloidal phenomena; Clarification and stabilization treatments; Clarification of wines by filtration and centrifugation; The stabilization of wines by physical processes; The aging of wines in vats and in barrels and aging phenomena.</p> <p>The target audience includes advanced viticulture and enology students, professors and researchers, and practicing grape growers and vintners.</p><p/><br></br><p><b> From the Back Cover </b></p></br></br><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, and 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>Handbook of Enology</i>, is an enhanced translation from the 7<sup>th</sup> French 2017 edition, and is published 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 2: </b> <i>The Chemistry of Wine Stabilization</i> and <i>Treatments</i> looks at the wine itself in two parts. Part One analyzes the chemical makeup of wine, including organic acids, alcoholic, volatile and phenolic compounds, carbohydrates, and aromas. Part Two describes the procedures necessary to achieve a perfect wine: the clarification processes of fining, filtering and centrifuging, stabilization, and aging. </p> <p> Coverage includes: Wine chemistry; Organic acids; Alcohols and other volatile products; Carbohydrates; Dry extract and mineral matter; Nitrogen substances; Phenolic compounds; The aroma of grape varieties; The chemical nature, origin and consequences of the main organoleptic defects; Stabilization and treatment of wines; The chemical nature, origin and consequences of the main organoleptic defects; The concept of clarity and colloidal phenomena; Clarification and stabilization treatments; Clarification of wines by filtration and centrifugation; The stabilization of wines by physical processes; The aging of wines in vats and in barrels and aging phenomena. </p><p>The target audience includes advanced viticulture and enology students, professors and researchers, and practicing grape growers and vintners. </p><p/><br></br><p><b> About the Author </b></p></br></br><p><b>Authors: </b> Pascal Ribéreau-Gayon, Yves Glories, Alain Maujean and Denis Dubourdieu </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, Aline Lonvaud, 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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