Handbook of enology
著者
書誌事項
Handbook of enology
Wiley, c2000
- v. 1
- v. 2
- タイトル別名
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Traité d'oenologie
- 統一タイトル
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Traité d'oenologie
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注記
Includes bibliographical references and index
収録内容
- v. 1. The microbiology of wine and vinifications
- v. 2. The chemistry of wine stabilization and treatments
内容説明・目次
- 巻冊次
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v. 1 ISBN 9780471973621
内容説明
For centuries the transformation of grapes into wine has been the focus of much scientific research but 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. Handbook of Enology Volume 1: The Microbiology of Wine and Vinifications uniquely combines scientific knowledge with the description of day-to-day work in the first stages of winemaking, from grape-picking to the end of the fermentation processes. It discusses the scientific basics and technological problems of wine-making 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.
目次
Remarks Concerning the Expression of Certain Parameters of Must and Wine Composition. Preface. Cytology, Taxonomy and Ecology of Grape and Wine Yeasts. Biochemistry of Alcoholic Fermentation and Metabolic Pathways of Wine Yeasts. Conditions of Yeast Development. Lactic Acid Bacteria. Metabolism of Lactic Acid Bacteria. Lactic Acid Bacteria Development in Wine. Acetic Acid Bacteria. The Use of Sulfur Dioxide in Must and Wine Treatment. Products and Methods Complementing the Effect of Sulfur Dioxide. The Grape and its Maturation. Harvest and Pre-Fermentation Treatments. Red Winemaking. White Winemaking. Other Winemaking Methods. Index.
- 巻冊次
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v. 2 ISBN 9780471973638
内容説明
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.
目次
THE CHEMISTRY OF WINE. Organic Acids in Wine. Alcohols and Other Volatile Compounds. Carbohydrates. Dry Extract and Minerals. Nitrogen Compounds. Phenolic Compounds. Varietal Aroma. STABILIZATION AND TREATMENTS OF WINE. Chemical Nature, Origins and Consequences of the Main Organoleptic Defects. The Concept of Clarity and Colloidal Phenomena. Clarification and Stabilization Treatments: Fining Wine. Clarifying Wine by Filtration and Centrifugation. Stabilizing Wine by Physical and Physicochemical Processes. Aging Red Wines in Vat and Barrel: Phenomena Occurring During Aging. Index.
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