Handbook of Enology: Microbiology of Wine and Vinifications v. 1
Editors: Denis Dubourdieu, B. Doneche & others Pascal Ribereau-Gayon
Price: AU $457.95
Club Price: AU $412.16
The Microbiology volume of the new revised and updated Handbook of Enology focuses on the vinification process. It describes how yeasts work and how they can be influenced to achieve better results. It continues to look at the metabolism of lactic acid bacterias and of acetic acid bacterias, and again, how can they be treated to avoid disasters in the winemaking process and how to achieve optimal results. The last chapters in the book deal with the use of sulfur-dioxide, the grape and its maturation process, harvest and pre-fermentation treatment, and the basis of red, white and speciality wine making. The result is the ultimate text and reference on the science and technology of the vinification process: understanding and dealing with yeasts and bacterias involved in the transformation from grape to wine. A must for all serious students and practitioners involved in winemaking.
ISBN:
9780470010341
Format:
Hardback Book
Publisher:
John Wiley and Son
Published Date:
16/12/2005
Pages:
512
Availability:
This title will be ordered from the publisher and usually ships by us within 15 days. Allow a few extra days for delivery Publisher has limited stock and may run out of stock in which case we will advise you.
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