Volume 1, The Handbook of Enology: Microbiology of Wine (Hardcover)

by Pascal Ribéreau-Gayon (Author), Denis Dubourdieu (Author), B. Donèche (Author), A. Lonvaud (Author) "Man has been making bread and fermented beverages since the beginning of recorded history..." (more)
Key Phrases: lactic disease, glyceropyruvic fermentation, oxidasic casse, Handbook of Enology, Vigne Vin, Cabernet Sauvignon (more...)

Editorial Reviews

Review
"...provides an authoritative and complete reference manual..." -- La Doc Agro, November 1999 "This is a book that deserves space on library bookshelves... Buy it as a reference book and you won't be disappointed." --Microbiology Today, May 2001

Product Description
For centuries the transformation of grapes into wine has been the focus of much scientific research but it was not until the nineteenth century that the role of yeasts in alcoholic fermentation was discovered. Since this discovery the findings of chemists, biochemists and microbiologists have led to controlled conditions in winemaking, producing more varied and higher quality wines.

Handbook of Enology Volume 1: The Microbiology of Wine and Vinifications uniquely combines scientific knowledge with the description of day-to-day work in the first stages of winemaking, from grape-picking to the end of the fermentation processes. It discusses the scientific basics and technological problems of wine-making and the resulting consequences for the practitioner, providing an authoritative and complete reference manual for both the winemaker and the student. This text will be invaluable to winemakers, students of enology or vinification and chemists interested in winemaking.

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Product Details

• Hardcover: 250 pages
• Publisher: John Wiley & Sons (April 21, 2000)
• Language: English
• ISBN-10: 0471973629
• ISBN-13: 978-0471973621
• Product Dimensions: 10 x 7.6 x 1.2 inches
• Shipping Weight: 2.5 pounds
• Average Customer Review: 4.7 out of 5 stars See all reviews (3 customer reviews)
• Amazon.com Sales Rank: #1,998,418 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

26 of 26 people found the following review helpful:

4.0 out of 5 stars Very Technical But Worth The Effort, March 24, 2000

By	shalyn hawk (Marin County & Bali) - See all my reviews

I was given this book by a friend of mine studying enology at UC Davis. I work in the vineyard/winery industry (trellising) and needed a basic understanding of vineyard and winemaking operations. While this book is quite technical at times, and it is long, it is a rewarding read and base of information for the layperson or someone employed in a related industry. The tables and appendix of info is substantial, and while I am no chemist (my degree is in history), the writing was clear enough for me to follow along the majority of the time. If your interest in the field is strong and you can keep reminding yourself that this really is a textbook, the end result is a mini degree in Enology!

6 of 7 people found the following review helpful:

5.0 out of 5 stars Secrets of French winemakers, August 2, 2001

By A Customer

It's very difficult to find good English-language descriptions of French winemaking practices, so this book fills a rare and valuable role. Both volumes in this series are excellent complements to the standard winemaking texts, are well-written and comprehensive.

3 of 3 people found the following review helpful:

5.0 out of 5 stars Better than "wine science"., November 16, 2000

A Kid's Review

Pretty comprehensive, and more in depth than most others, this is worth investigating if you're into the topic. Easy to read translation helps.