Handbook of Enology, Volume 2 The Chemistry of Wine - Stabilization and Treatments

by Ribé reau-Gayon, Pascal; Glories, Yves; Maujean, Alain; Dubourdieu, Denis

• ISBN13: 9780470010372
• ISBN10: 0470010371
• Edition: 2nd
• Format: Hardcover
• Copyright: 2006-05-12
• Publisher: WILEY

Summary

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.

Author Biography

Professor Emeritus <b>Pascal Ribereau-Gayon</b> [Editor, Coordinator and Author], Universit&#233; Victor Segalen, Bordeaux, France <p> <b>Y. Glories and D. Dubourdieu</b>, Faculty of Enology; Victor Segalen University of Bordeaux II Talence, Fance <p> <b>A. Maujean</b>, Laboratory of Enology, University of Reims-Champagne-Ardennes

Table of Contents

Acknowledgments	vii
Part One The Chemistry of Wine	1	(230)
Organic Acids in Wine	3	(48)
Alcohols and Other Volatile Compounds	51	(14)
Carbohydrates	65	(26)
Dry Extract and Minerals	91	(18)
Nitrogen Compounds	109	(32)
Phenolic Compounds	141	(64)
Varietal Aroma	205	(26)
Part Two Stabilization and Treatments of Wine	231	(198)
Chemical Nature, Origins and Consequences of the Main Organoleptic Defects	233	(52)
The Concept of Clarity and Colloidal Phenomena	285	(16)
Clarification and Stabilization Treatments: Fining Wine	301	(32)
Clarifying Wine by Filtration and Centrifugation	333	(36)
Stabilizing Wine by Physical and Physico-chemical Processes	369	(18)
Aging Red Wines in Vat and Barrel: Phenomena Occurring During Aging	387	(42)
Index	429