The Art of Making Wine (French Edition) By Jean-Antoine Chaptal | Jeanne Laffitte

The Art of Making Wine is a key work in the history ofOenology, written by Jean-Antoine Chaptal, chemist and minister under Napoleon. This book is an essential reference for understanding the foundations of Winemaking In the 19th century and the regional wine production techniques.

A major work of oenology

Jean-Antoine Chaptal, a recognized doctor and chemist, wanted to apply the advances of the chemistry to theAgriculture and at the wine production. His book addresses essential topics such as the Alcoholic fermentation, the impact of weather conditions on the harvest, as well as best practices for optimizing the quality of the wine.

One of the most striking aspects of this work is the highlighting of the process of Chaptalization, which consists of adding sugar to the must to improve fermentation and the quality of wines products in difficult climatic conditions. This method has been widely adopted and remains a reference in the field to this day.

A book rich in observations and practical advice

In this work, Chaptal sharing precise observations and pragmatic recommendations to improve production Wine-related. It describes in detail:

• The importance of choosing harvest and his / and her Maturity
• The techniques of Pressurization and of Maceration
• The impact of the Temperature on the Fermentation
• The methods of extraction and conservation of wines
• The use of sulfur wicks to preserve the quality of wines

An analysis of different regional techniques

The work of Chaptal also offers an overview of the Regional techniques of Winemaking in France. It notably compares the methods used in Burgundy and in Champagne, highlighting the characteristics of each terroir.

His scientific approach, although sometimes limited by the knowledge of the time, allows for a better understanding of the fundamentals of the chemical transformations at work in the Fermentation. His work has also laid the groundwork for major advances in Louis Pasteur in the study of yeasts and the micro-organisms responsible for the Alcoholic fermentation.

A valuable reissue for wine and history enthusiasts

Reprinted from the edition of 1819, this book remains an essential reference for enthusiasts ofstory, from Science and of Viticulture. It offers a unique testimony on the evolution of techniques in Winemaking and the application of the chemistry to theOenology.

With its 382 pages, this book by Jean-Antoine Chaptal is essential reading for enthusiasts of the wine wishing to deepen their knowledge of the history and scientific foundations of the Winemaking.

Book features

• Title : The Art of Making Wine
• Author : Jean-Antoine Chaptal
• Editor : Jeanne Laffitte
• Reprint : 2nd edition of 1819
• Publication date : October 1997
• Number of pages : 382
• Format : Paperback
• Dimensions : 14 x 21 x 3 cm
• Weight : 650 g
• Language : French
• EAN13 : 9782734802693
• ISBN : 978-2-7348-0269-3