Bases scientifiques et technologiques de l'œnologie (French Edition) by Guillaume Girard

Scientific and Technological Foundations of Enology is an essential book for students pursuing a vocational baccalaureate in CGEA Vines and Wine option, aligned with the standards of modules MP 141 and MP 143. It is part of the TEAM collection, dedicated to agricultural education, and offers a comprehensive approach to the sciences and technologies related to enology.

The manual covers several crucial aspects: the biochemistry of wine, microbiology, and the transformation of grapes into wine. Each chapter is accompanied by summaries, explanatory diagrams, and illustrations to facilitate the understanding of complex concepts. Students can test their knowledge through practical exercises, either individually or in groups.

Table of Contents:

• Biochemistry of Wine:

  • Chapter 1: The raw material, from grape to wine
  • Chapter 2: The main sugars and alcohols in musts and wines
  • Chapter 3: The main organic acids in musts and wines
  • Chapter 4: The phenolic compounds of grapes and wine
  • Chapter 5: The aromatic compounds of grapes and wine
  • Chapter 6: Interpreting an enological analysis report

• Microbiology of Wine:

  • Chapter 7: Yeasts and alcoholic fermentation
  • Chapter 8: Lactic bacteria and malolactic fermentation
  • Chapter 9: Microbiological spoilage of wines

• Transformation of Grapes into Wine:

  • Chapter 10: Preparation and execution of the harvest
  • Chapter 11: Initial treatments of the harvest
  • Chapter 12: Vinification of dry white wine
  • Chapter 13: Vinification of red wine
  • Chapter 14: Production of rosé wines
  • Chapter 15: Vinification by carbonic maceration

• Enological Technology:

  • Chapter 16: Use of SO2 in enology
  • Chapter 17: Legal corrections of the quality of the harvest
  • Chapter 18: Physicochemical spoilage of wines
  • Chapter 19: Fining of wines
  • Chapter 20: Filtration of wines
  • Chapter 21: Cooperage oak
  • Chapter 22: Ageing of wines

• Wine Packaging:

  • Chapter 23: Quality bottling
  • Chapter 24: Glass bottle
  • Chapter 25: Cork stopper for still wines

This manual is a valuable tool for effectively preparing for the final exams of the vocational baccalaureate. It combines scientific rigor and practical application to provide future wine professionals with solid training that meets the demands of the viticulture sector.

Features:

• Title: Scientific and Technological Foundations of Enology
• Author: Guillaume Girard
• Collection: TEAM
• Publisher: Tec & Doc / Lavoisier
• Publication Date: 07/18/2012
• EAN13: 9782743013462
• ISBN: 978-2-7430-1346-2
• Number of Pages: 258
• Dimensions: 25 x 18 x 1.1 cm
• Weight: 508 g
• Language: French