Guide pratique de la vinification en rouge (3rd French Edition) by Claude Gros and Stephane Yerle

The Practical Guide to Red Winemaking (3rd edition) by Stéphane Yerle and Claude Gros is an essential reference work for any wine maker wishing to master the art of red winemaking. This guide presents in a concrete and concise manner the various essential steps to producing a quality red wine.

Pre-fermentation operations, which begin with the harvest, are crucial for preparing the grapes for fermentation. The guide details each step, emphasizing the required vigilance to ensure the future stability of the wine. The extraction and stabilization of specific constituents of red grapes are also covered in detail.

This updated third edition provides additional information on recent practices such as harvest sorting, centrifugal crushing, and bioprotection management. Innovative techniques like the use of low-pressure compressors for extraction, as well as the importance of assimilable bacterial nitrogen are also explained. The guide addresses sulfite-free red wines, the oxidation sensitivity test, and the monitoring of polyphenol extraction, thus offering the wine maker a complete and modern tool to refine the aromatic and gustatory profile of their wine.

With this guide, you have an objective reference throughout the winemaking process, allowing you to precisely adjust each step to produce a wine that meets your expectations in terms of quality and typicity.

Additional Information:

• Format: Paperback
• EAN13: 9782100861651
• ISBN: 978-2-10-086165-1
• Publisher: Dunod
• Publication Date: 01/17/2024
• Collection: Vitivinicultural Practices
• Number of Pages: 208
• Dimensions: 21.5 x 14 x 1.4 cm
• Weight: 296 g
• Language: French