Handbook of Enology: The Microbiology of Wine and Vinifications: 1

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9780471973621: Handbook of Enology: The Microbiology of Wine and Vinifications: 1

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.

PASCAL RIBÉREAU-GAYON, DENIS DUBOURDIEU, B. DONÈCHE, A. LONVAUD
Editore: John Wiley & Sons Inc (2000)
ISBN 10: 0471973629 ISBN 13: 9780471973621
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Descrizione libro John Wiley & Sons Inc, 2000. Rilegato. Condizione libro: nuovo. Condizione sovraccoperta: nuovo. prima edizione. DISPONIBILITÀ GARANTITA AL 99%; SPEDIZIONE ENTRO 12 ORE DALL'ORDINE. NUOVO. NEW. IN INGLESE. 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. Informazioni bibliografiche Titolo: Handbook of Enology. The Microbiology of Wine and Vinifications (Volume 1) Autori: Pascal Ribéreau-Gayon, Denis Dubourdieu, B. Donèche, A. Lonvaud Editore: John Wiley & Sons Inc (2000) ISBN: 0471973629, 9780471973621 Lunghezza: 512 pages; 24 cm Peso: 2 Kg Lingua: Inglese, English Firsted edition: 2000, reprinted on March 2004 Soggetti: Vino, Viticoltura, Enologia, Uva, Processi, Tecniche, Chimica, Mosto, Enzimi, Etanolo, Zucchero, Temperatura, Vendemmia, Fermentazione, Batteri, Metodi, Citologia, Ecologia, Vino Biologico, Qualità, Tannini, Ossidazione, Manuali, Microbiologia, Chimica, Vigne, Vitigni, Metodo Charmat, Martinotti, Degustazione, Paradosso Francese Table of Contents Remarks Concerning the Expression of Certain Parameters of Must and Wine Composition. Preface to the First Edition. Preface to the Second Edition. 1. Cytology, Taxonomy and Ecology of Grape and Wine Yeasts. 2. Biochemistry of Alcoholic Fermentation and Metabolic Pathways of Wine Yeasts. 3. Conditions of Yeast Development. 4. Lactic Acid Bacteria. 5. Metabolism of Lactic Acid Bacteria. 6. Lactic Acid Bacteria Development in Wine. 7. Acetic Acid Bacteria. 8. The Use of Sulfur Dioxide in Must and Wine Treatment. 9. Products and Methods Complementing the Effect of Sulfur Dioxide. 10. The Grape and its Maturation. 11. Harvest and Pre-Fermentation Treatments. 12. Red Winemaking. 13. White Winemaking. 14. Other Winemaking Methods. Index. Parole e frasi comuni acetic acid bacteria activity addition aeration alcoholic fermentation amino acids anthocyanins aroma barrel bayanus berry Bordeaux Botrytis cinerea bottle carbonic maceration cell wallcerevisiae clarification color containing crushed decrease degradation dry white wines Dubourdieu effect enology enzymatic enzymes ethanol extraction factors fatty acids fermentor free SO2 g/hl glucose glycerol grape clusters grape crop growth harvest increase inoculation juice laccase lactic acid bacteria lees Leuconostoc limited liter Lonvaud-Funel malic acid malolactic fermentation maturation mediummembrane metabolism method mg/l molecule nitrogen noble rot oenos oxidation oxygen pathway Peynaud phase phenolic compounds pomace press wine produce proteins pumping-over pyruvate reaction red winemaking red wines Ribereau-Gayon Sauvignon Section skin species stuck fermentation substances sugar concentration sulfiting sulfur dioxide Table tank tannins tartaric acid tation techniquestemperature tion varieties veraison Vigne Vin vine vineyards volatile acidity white winemaking wine quality winemaking winery yeast. Codice libro della libreria ABE-15234571029

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Ribéreau-Gayon, Pascal; Dubourdieu, Denis; Don?che, B.; Lonvaud, A.
Editore: Wiley (2000)
ISBN 10: 0471973629 ISBN 13: 9780471973621
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Descrizione libro Wiley, 2000. Hardcover. Condizione libro: New. Codice libro della libreria DADAX0471973629

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Ribéreau-Gayon, Pascal; Dubourdieu, Denis; Don?che, B.; Lonvaud, A.
Editore: Wiley (2000)
ISBN 10: 0471973629 ISBN 13: 9780471973621
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Descrizione libro Wiley, 2000. Hardcover. Condizione libro: New. book. Codice libro della libreria 0471973629

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Ribéreau-Gayon, Pascal, Dubourdie
Editore: Wiley (2000)
ISBN 10: 0471973629 ISBN 13: 9780471973621
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Descrizione libro Wiley, 2000. Hardcover. Condizione libro: New. Codice libro della libreria P110471973629

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