Handbook of Enology, The Chemistry of Wine

Handbook of Enology, The Chemistry of Wine

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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.During alcoholic fermentation, glucose and fructose generate ethanol and various by-products. The production of 1 ... For this reason, it is only advisable to encourage these bacteria to start malolactic fermentation when all of the sugars have been broken down by yeast. ... They are not reducing sugars and must be hydrolyzed before they can be assayed. Yeast uses ... affected by noble rot. Must madeanbsp;...

Title:Handbook of Enology, The Chemistry of Wine
Author:Pascal Ribéreau-Gayon, Y. Glories, A. Maujean, Denis Dubourdieu
Publisher:John Wiley & Sons - 2006-05-01


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