Les bactéries lactiques en oenologie (French Edition): Current Knowledge by Hervé Alexandre

Lactic Bacteria in Oenology is an essential reference for all professionals and students in the wine industry. Written by experts such as Hervé Alexandre, Cosette Grandvalet, and Michèle Guilloux-Bénatier, this book comprehensively addresses the issues related to lactic bacteria in the winemaking process.

The first part provides a detailed inventory of the concepts needed to understand the metabolism of bacteria in wine. It explores methods for identifying bacteria, the alterations they can cause, and the various risks associated with their proliferation. A highlight of this section is the exhaustive bibliography, allowing readers to deepen their knowledge on every aspect of the subject.

The second part takes a more practical approach, analyzing in detail the impact of lactic bacteria on wine quality, particularly in the context of malolactic fermentation control. This fermentation is a key process in the production of many wines, and poor management can lead to irreversible defects in the final product.

The book also describes numerous practical situations encountered during malolactic fermentation, providing a comprehensive range of common problems and possible solutions. The authors present various strategies for successfully achieving this fermentation while analyzing the consequences of poor process control.

This book is a valuable resource for oenologists, technicians, scientists, and students who wish to master the intricacies of microbiological control in wine. It offers a practical approach while maintaining scientific rigor, making it a complete guide for those looking to optimize the quality of their wine production.

Thanks to this book, readers will be able to better understand and manage malolactic fermentation, avoid common mistakes, and improve the final quality of their wines. Lactic Bacteria in Oenology is therefore an indispensable tool for anyone involved in winemaking.

Technical Information:

• EAN13: 9782743010416
• ISBN: 978-2-7430-1041-6
• Publisher: Tec & Doc / Lavoisier
• Publication Date: 04/04/2008
• Number of Pages: 172
• Dimensions: 24 x 15.5 x 0.8 cm
• Weight: 310 g
• Language: French

This book is recommended for all those who wish to deepen their knowledge of lactic bacteria in oenology and their impacts on wine.