Oenologie: fondements scientifiques et technologiques (French Edition) edited by Claude Flanzy

"Oenology: Scientific and Technological Foundations" is a reference book edited by Claude Flanzy, published by Lavoisier / Tec & Doc, in the collection Agri-Food Sciences and Techniques. This book received the OIV Prize 1999, the Roberval Prize 1999, and the "Provincia di Siena" Prize 1999, testifying to its quality and importance in the field of oenology.

The main objective of this book is to present a synthesis of the scientific knowledge and current reflections on various aspects of oenology. The authors, all recognized experts in their fields, provide an in-depth analysis of the qualitative factors of wine products, based on the theoretical and technical knowledge available to date.

Content of the Book

The book is structured into two main parts:

1. Basic Knowledge:

   • Characterization of raw materials and processed products: Organic acids, mineral substances, lipids, carbohydrates, nitrogen compounds, phenolic compounds, aromas, sensory analysis of wines.
   • Physiological effects of wine and some of its constituents, with composition tables, analyses, and controls.
   • Transformation agents: Enzymes in oenology, alcoholic fermentation yeast, lactic acid bacteria, spoilage microorganisms.

2. Technology:

   • Dynamics of the wine sector worldwide: Harvesting, grape quality, vinifications (dry whites, rosés, reds, sparkling wines, liqueurs, natural sweet wines, noble rot, voile wines).
   • Improvements and corrections of raw materials, clarification, stabilization, aging, preparation, and packaging of wines.
   • Diversification products and viticultural spirits: Barrels, aging, organoleptic alterations, oenological engineering, equipment, wine effluents, and treatment chains.

This book stands out for its ability to integrate recent developments and future perspectives in oenology while covering a wide range of topics. The authors, from various French wine regions and recognized as international experts, share their advanced knowledge and practical experience to enrich the content of this book.

Oenology, as a science, benefits from technological advances from other sectors, which opens new avenues for improving winemaking processes and the quality of finished products. This book is a valuable tool for engineers, technicians, industry professionals, teachers, and students, as well as for anyone interested in the current and future developments of the wine sector.

Additional Information

• EAN13: 9782743002435
• ISBN: 978-2-7430-0243-5
• Publisher: Lavoisier / Tec & Doc
• Publication Date: 02/1998
• Collection: Agri-Food Sciences and Techniques
• Dimensions: 25 x 16 x 5.9 cm
• Weight: 2250 g
• Language: French