The chemistry of wine stabilization and treatments
著者
書誌事項
The chemistry of wine stabilization and treatments
（Handbook of enology, v.2）
Wiley, c2006
2nd. / revision translated by Christine Rychlewski
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
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.
目次
Part One The Chemistry of Wine. 1 Organic Acids in Wine. 2 Alcohols and Other Volatile Compounds. 3 Carbohydrates. 4 Dry Extract and Minerals. 5 Nitrogen Compounds. 6 Phenolic Compounds. 7 Varietal Aroma. Part Two Stabilization and Treatments of Wine. 8 Chemical Nature, Origins and Consequences of the Main Organoleptic Defects. 9 The Concept of Clarity and Colloidal Phenomena. 10 Clarification and Stabilization Treatments: Fining Wine. 11 Clarifying Wine by Filtration and Centrifugation. 12 Stabilizing Wine by Physical and Physicochemical Processes. 13 Aging Red Wines in Vat and Barrel: Phenomena Occurring During Aging. Index.
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