Traité d'Oenologie, Tome 2 : Chimie du vin, Stabilisation et traitements (french edition) by Pascal Ribéreau-Gayon

For over 60 years, the "Treatise on Oenology" has been considered the essential reference in the field of wine science and technology. The 7th edition of this classic work, written by Pascal Ribéreau-Gayon and published by Dunod, continues to stand as an essential resource for wine professionals, oenology students, and enthusiasts.

Content and Themes Covered

This Volume 2, dedicated to the chemistry of wine, stabilization, and wine treatments, delves deeply into the chemical components of wine and modern treatment methods.

• Chemistry of Wine: This volume provides a detailed examination of the composition of wine, studying the various substances it contains, including nitrogenous substances, phenolic compounds, and carbohydrates. It also analyzes the specific aromas of grape varieties and the chemical compounds responsible for certain organoleptic deviations.

• Stabilization and Treatments: Wine stabilization and clarification techniques are covered comprehensively. You will discover methods such as fining, filtration, centrifugation, as well as the physical processes used to stabilize wines.

These updates reflect the recent advances in the field, based on research conducted by the Faculty of Oenology and the ISVV Research Unit.

Detailed Table of Contents

1. Chemistry of Wine:

   • Organic Acids
   • Alcohols and Other Volatile Products
   • Carbohydrates
   • Dry Extract and Mineral Matter
   • Nitrogenous Substances
   • Phenolic Compounds
   • Aroma of Grape Varieties
   • Chemical Nature, Origin, and Consequences of Major Organoleptic Defects

2. Stabilization and Treatments of Wines:

   • The Concept of Clarity and Colloidal Phenomena
   • Clarification and Stabilization Treatments
   • Fining of Wines
   • Clarification of Wines by Filtration and Centrifugation
   • Stabilization of Wines by Physical Processes
   • Aging of Red Wines in Tanks and Barrels
   • Aging Phenomena

This book, with its 640 pages of rich and documented content, is an indispensable tool for understanding the chemical mechanisms underlying wine production, as well as modern stabilization techniques.

Physical Characteristics

• Format: Hardcover
• EAN13: 9782100814787
• ISBN: 978-2-10-081478-7
• Publisher: Dunod
• Publication Date: 08/14/2020
• Collection: Viticulture Practices
• Series: Treatise on Oenology (2)
• Number of Pages: 640
• Dimensions: 24 x 17 x 4.9 cm
• Weight: 1405 g
• Language: French

Target Audience

This book is aimed at oenology professionals, winemakers, wine science students, and all enthusiasts wishing to deepen their knowledge of wine chemistry and stabilization techniques. It is a valuable resource for improving wine quality and mastering the technical aspects of production.