Leçons sur la fermentation vineuse et sur la fabrication du vin Ed. 1863 (French edition) by Antoine Béchamp

Lessons on Wine Fermentation and Wine Making by Antoine Béchamp is a fundamental work for anyone interested in the history of winemaking. Initially published in 1863, this book offers a detailed overview of the methods of wine fermentation and wine making in the 19th century, reflecting the practices and scientific knowledge of the time.

Belonging to the documentary collection LangRous1, this book is part of a valuable collection preserved by the National Library of France (BNF). Hachette BNF, as part of its heritage conservation policy, offers a reissue of this work to allow contemporary audiences to access these rare works. This approach aims to preserve and disseminate historical titles which, although sometimes controversial by today's standards, remain essential to understanding the evolution of scientific ideas and practices in France.

The book is printed on demand by Hachette BNF after being digitized by the BNF. This approach ensures that these texts, often unavailable, can be rediscovered by researchers, historians, and wine enthusiasts. Although some ideas presented in this book may now be considered outdated or condemnable, they nonetheless remain an integral part of our cultural and scientific heritage.

Format and Edition:

• Format: Paperback
• Number of pages: 208
• Dimensions: 23.4 x 15.6 x 1.1 cm
• Weight: 303 g
• Language: French
• Publisher: Hachette BNF
• Publication date: August 2016
• ISBN: 978-2-01-126796-2
• EAN13: 9782011267962
• Collection: Sciences

Why read this book? This book is a direct testament to 19th-century knowledge regarding winemaking. For wine professionals, historians, or knowledgeable enthusiasts, it is a valuable resource for understanding the scientific foundations that influenced modern oenological practices. By reissuing this book, Hachette BNF and the BNF enable a rediscovery of an essential part of the history of oenology.

Important note: Some opinions or practices mentioned in this text may not align with current standards. However, they offer a relevant historical and scientific perspective for those who wish to deepen their understanding of the history of fermentation and wine making techniques.