Handbook of Enology

Pascal RibÉReau-Gayon

• 9780471973638

Samenvatting:

Volume 2 presents the basic chemistry of wine formation and wine composition. Based on this scientific foundation, the monograph discusses the methods for optimal wine production. The book describes the technologies for cleaning and stabilising wines. Methods such as sedimentation, centrifugation and precipitation are used to give an end product of top quality. All classical and modern methods are presented and discussed in detail. This volume combines chemical theory with the descriptions of the day-to-day work in the latter stages of winemaking from clarification and stabilisation treatments to ageing processes in vats and barrels.