Aspects pratiques des traitements thermiques des vins (French edition) by André Brugirard & Joël Rochard

Practical Aspects of Thermal Treatments of Wines is a must-read book for wine industry professionals, written by André Brugirard and Joël Rochard. These two experts in oenology and wine engineering provide valuable insights into the thermal techniques applied to wine production.

This book is divided into two main parts:

1. Thermal Aspects During Wine Making

This first part explores in detail the thermal effects in oenology, starting with the design of a wine cellar and thermal technology. The authors offer an energy assessment of the facilities and discuss the optimal temperature choices for each stage of winemaking.
Practical aspects covered:

• Chemical prevention and physical prevention to maintain wine quality
• Control of tartaric stability
• Advanced techniques such as cryo-extraction, cold settling, or heating the must to promote malolactic fermentation.

2. Heat Treatments of Wines

This section deals with the practical applications of heat for the microbiological stabilization of wines. From general principles of microorganism destruction by heat to technical choices for pasteurization, each step is covered in detail.

The different types of pasteurization, such as flash pasteurization or hot bottling, are presented with concrete examples, allowing professionals to choose the equipment and methods suited to their needs. The book also highlights innovative techniques to reduce energy costs associated with pasteurization.

This book is an essential reference for anyone interested in oenological engineering and thermal treatments of wines, be it for thermal regulation of fermentations or physico-chemical stabilization of wines. With clear presentation and explanatory diagrams, the technical data is accessible to both teachers, students, and practitioners in the wine industry.

Conclusion:

By combining technical expertise and a pedagogical approach, Practical Aspects of Thermal Treatments of Wines addresses a wide audience, ranging from oenological professionals to students. The thermal methods explained in this book allow for better control of winemaking processes and offer concrete solutions to optimize wine quality.

This book is an indispensable tool for anyone looking to deepen their knowledge of thermal techniques applied to wines and to implement these methods in their own cellar.

Product Features:

• Title: Practical Aspects of Thermal Treatments of Wines
• Authors: André Brugirard, Joël Rochard
• Publisher: Oenoplurimedia
• Collection: Avenir Œnologie
• ISBN: 978-2-905428-03-5
• EAN Code: 9782905428035
• Publication Date: 1991
• Pages: 256
• Language: French
• Weight: 500 g