Handbook of Enology, The Chemistry of Wine Stabilization and Treatments PDF
By:Pascal Ribéreau-Gayon,Y. Glories,A. Maujean,Denis Dubourdieu
Published on 2000-08-11 by Wiley
The transformation of grapes into wine has been the focus of much scientific research for centuries. 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. 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. This book discusses the scientific basics and technological problems of winemaking 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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Book ID of Handbook of Enology, The Chemistry of Wine Stabilization and Treatments's Books is 2gl-ugEACAAJ, Book which was written byPascal Ribéreau-Gayon,Y. Glories,A. Maujean,Denis Dubourdieuhave ETAG "Y6N0FaZpIiw"
Book which was published by Wiley since 2000-08-11 have ISBNs, ISBN 13 Code is 9780471973638 and ISBN 10 Code is 0471973637
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