Scientific and technological bases of oenology
  • Scientific and technological bases of oenology

Scientific and technological bases of oenology

Lavoisier / Tec & Doc

Guillaume Girard
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TEAM is a complete collection made up of three types of books adapted to each of the agricultural education diplomas: textbooks, in accordance with the official standards, for working in the classroom - exercises, designed to put one's knowledge into practice - guides, to prepare for the final exams. Conforming to the reference framework of objectives 4, 5 and 6 of the MP 141 module and the entire MP 143 module, this manual is intended for students preparing for the Vine and Wine option of the CGEA professional baccalaureate. Each chapter includes a synthesis of knowledge or methods, numerous diagrams and illustrations, from all the sources of information likely to be encountered in professional life, exercises to be carried out alone or in a group, to test or deepen one's knowledge. Contents of Scientific and Technological Bases of Oenology...:Biochemistry of wine. Chapter 1. The raw material: from grapes to wine. Chapter 2. Main sugars and alcohols of musts and wines. Chapter 3. Main organic acids of musts and wines. Chapter 4. Phenolic compounds from grapes and wine. Chapter 5. Aromatic compounds of grapes and wine. Chapter 6. Interpret an oenological analysis bulletin. Wine Microbiology. Chapter 7. Yeasts and alcoholic fermentation. Chapter 8. Lactic acid bacteria and malolactic fermentation. Chapter 9. Microbiological alterations of wines. Transformation of grapes into wine. Chapter 10. Preparation and execution of the harvest. Chapter 11. First treatments of the harvest. Chapter 12. Vinification in dry white wine. Chapter 13. Vinification in red. Chapter 14. Production of rosé wines. Chapter 15. Vinification by carbonic maceration. Oenological technology. Chapter 16. Use of SO2 in oenology. Chapter 17. Legal corrections of the quality of the harvest. Chapter 18. Physicochemical alterations of wines. Chapter 19. Fining of the wines. Chapter 20. Filtration of wines. Chapter 21. Cooperage oak. Chapter 22. Ageing of the wines. Packaging of wines Chapter 23. Quality bottling. Chapter 24. Glass bottle. Chapter 25. Cork stopper for still wines. Index.



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Guillaume Girard
Lavoisier / Tec & Doc
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