Handbook of Enology, The Chemistry of Wine: Stabilization and Treatments (Volume 2, 2) [Hardcover]

Pascal Ribéreau-Gayon (Editor), Y. Glories (Editor), A. Maujean (Editor), Denis Dubourdieu (Editor)

Book Description

Publication Date: June 14, 2006

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 vats and barrels. The expert authors discuss:

• Compounds in wine, such as organic acids, carbohydrates, and alcohol.
• Stabilization and treatments
• The chemical processes taking effect in bottled wine

The information provided helps to achieve better results in winemaking, providing an authoritative and complete reference manual for both the winemaker and the student.

Editorial Reviews

Review

"French chemists...continue their account of chemical processes in winemaking..." (SciTech Book News, Vol. 25, No. 4, December 2001) --This text refers to an out of print or unavailable edition of this title.

From the Back Cover

Since the discovery of the role of yeast and alcoholic fermentation in transforming grape juice into wine in the 19th century, many scientific experiments in microbiology, biochemistry and chemistry have provided the basis for accurate definitions of the technological practices used in making different wines and continuous improvements in production conditions, as well as, consequently, the quality of the various types of wine.

 In 1999, the first edition of the Handbook of Enology Volume 2 "The chemistry of wine, stabilization and treatments" provided an overview of scientific knowledge at that time and its application in techniques commonly used during the second stage in winemaking, including stabilizing the wine, any treatments required, clarification, and aging processes in vats and barrels.

This new edition reaps the benefits of new developments based on the latest findings produced by extremely active scientific research in this field. There have been significant changes in the new version, including in-depth modifications to present updated knowledge as well as additional paragraphs covering entirely new topics. Altogether, the new edition has approximately 10% more pages than the previous version.

This new, updated handbook provides valuable information for winemakers, enology students, and, in general, for biochemistry and microbiology specialists interested in the scientific and technical issues involved in vinification.

See all Editorial Reviews

Product Details

• Hardcover: 450 pages
• Publisher: Wiley; Volume 2, 2nd Edition edition (June 14, 2006)
• Language: English
• ISBN-10: 0470010371
• ISBN-13: 978-0470010372
• Product Dimensions: 9.8 x 7.2 x 1.2 inches
• Shipping Weight: 2 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #1,294,614 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

20 of 20 people found the following review helpful:

5.0 out of 5 stars Science and winemaking combined, April 20, 2001

By A Customer

This review is from: The Handbook of Enology: Volume 2, The Chemistry of Wine Stabilisation and Treatments (Handbook of Enology: Microbiology of Wine) (Hardcover)

I am currently working as a enologist in a wine producing company. I am actively involved every day with winemaking as well as wine research. To know the latest research being done on wine is thus very important to me. This book presents the latest research and facts in a scientific way, which should be helpful for both the scientist, winemaker as well as the novice. The wealth of enological knowledge which the French acquired over many years is now also available to the non-French speaking wine community through this book. The different chapters in this book cover a wide field of enology and I can recommend it.

3 of 3 people found the following review helpful:

5.0 out of 5 stars Best book on the subject, January 4, 2006

By 

Ulf Sjodin (Stockholm, Sweden) - See all my reviews
(REAL NAME)   

This review is from: The Handbook of Enology: Volume 2, The Chemistry of Wine Stabilisation and Treatments (Handbook of Enology: Microbiology of Wine) (Hardcover)

This is a standard reference that everyone involved in winemaking should own. If more wine journalists bought and read these volumes we would not have to see so many myths and misunderstandings in print. My only objection is the high price, making it almost impossible to buy for the amateur wine enthusiast that is interested in wine chemistry.