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Handbook of Enology: The Microbiology of Wine and Vinifications Hardcover – 13 March 2000

by P Ribereau–Gayon (Author)
5.0 5.0 out of 5 stars 1 rating
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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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  1. Print length
    466 pages
  2. Language
    English
  3. Publisher
    Wiley–Blackwell
  4. Publication date
    13 March 2000
  5. Dimensions
    12.7 x 2.54 x 20.96 cm
  6. ISBN-10
    0471973629
  7. ISBN-13
    978-0471973621
  8. See all details
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Product description

Review

"...provides an authoritative and complete reference manual..."
–– La Doc Agro, November 1999

From the Back Cover

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.

Product details

  • Publisher ‏ : ‎ Wiley–Blackwell; Volume 1 edition (13 March 2000)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 466 pages
  • ISBN-10 ‏ : ‎ 0471973629
  • ISBN-13 ‏ : ‎ 978-0471973621
  • Dimensions ‏ : ‎ 12.7 x 2.54 x 20.96 cm
  • Customer Reviews:
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Amazon Customer
5.0 out of 5 stars An excellent resource for professional winemakers or advanced amateurs
Reviewed in the United States on 18 May 2017
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Came on time and in condition advertised. An excellent resource for professional winemakers or advanced amateurs.
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