Practical Aspects of Wine Filtration (French Edition) by Bernard Gautier

Name: Practical Aspects of Wine Filtration (French Edition) by Bernard Gautier
Brand: Oenoplurimédia
SKU: 9782905428004
Price: 35.07 EUR
Availability: InStock

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Practical Aspects of Wine Filtration is an essential technical guide for oenologists and viticulture professionals. Bernard Gautier, drawing on his experience in the cellar and in teaching, provides a detailed approach to the techniques of wine filtration, ensuring their clarity and brilliance before commercialization. This practical book is a reference for those who want to master the preparation of wines.

Author: Bernard Gautier
Language: French 🇫🇷

€35.07

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Description

The book Practical Aspects of Wine Filtration by Bernard Gautier is the result of a double expertise: that of the author as a cellar manager in a large wine company, and his experience as a teacher in the field of oenology. This combination of practice and knowledge transmission results in a clear, technical, and accessible work for all wine professionals, whether they are oenologists, technicians, or apprentices.

Wine filtration is a crucial step in the preparation of wines before commercialization, ensuring their clarity and brightness. These visual aspects directly influence consumer perception and are therefore determining factors for the perceived quality of the product. Bernard Gautier precisely addresses the various techniques and equipment used to ensure this quality, while taking into account technological advancements and regulatory requirements.

The book proves to be a valuable aid for everyone working in wine preparation, whether they are in charge of filtration or cellar management. It also allows teachers to illustrate theoretical data with practical examples from the author’s experience.

Published in the "Avenir Œnologie" collection, this book plays a key role in disseminating complex oenological knowledge in a precise, accessible, and practical manner. It thus serves as a reference for anyone involved in the stabilization and filtration of wines.

The book has received laudatory prefaces from Suzanne Brun, professor of oenology and director of the U.E.R. of food sciences in Montpellier, and Pierre Bedot, agricultural engineer and vice-president of the International Union of Oenologists. Both commend Bernard Gautier’s expertise and clarity of exposition.

This book is destined to become an essential tool for professionals seeking to improve and modernize their oenological practices.