Brettanomyces et Phénols Volatils (French edition): Practical Tools to Prevent and Limit Alterations in Wines

"Brettanomyces and Volatile Phenols: Practical Tools to Prevent and Limit Alterations in Wines" by Vincent Renouf is an indispensable resource for all wine professionals. This book offers detailed information and practical tools to identify, prevent, and manage alterations caused by Brettanomyces and volatile phenols, common problems that can affect the quality of wines. With advice based on recent scientific research and concrete examples, this book is designed to help winemakers, oenologists, and everyone working in the wine industry maintain the quality of their products.

Limiting the populations of Brettanomyces bruxellensis and the levels of volatile phenols is one of the main technical challenges for producers of fine red wines.

The book describes preventive technical options to combat the development of Brettanomyces at each stage of wine production, from harvest to bottling. After a review of microbiology and an introduction to the yeast, the tools for control and combat during the pre-fermentation, fermentation, and aging phases are presented. The last chapter presents microbiological analysis tools useful for winemakers to manage production processes and minimize the "Brett" risk.

The objective of this book is to provide an overview of worldwide research on this topic. It is illustrated with numerous examples and results obtained from producers under real conditions. This practical guide will help winemakers and microbiologists better prevent wine alterations.

Audience: Winemakers and oenology students, but also all wine enthusiasts who wish to better understand the complexity inherent in producing fine red wines.

Features:

• Author: Vincent Renouf
• Publisher: Lavoisier / Tec & Doc
• ISBN: 978-2-7430-2086-6
• Language: French
• Publication Date: 07/10/2015
• Number of Pages: 245
• Format: Paperback