Aspects pratiques du collage des moûts et des vins (French edition) by André Brugirard

The book Practical Aspects of Must and Wine Fining by André Brugirard is an essential reference for professionals in the wine industry, including oenologists, technicians, and winegrowers. It is a didactic manual offering a comprehensive synthesis of current knowledge on wine fining, addressing both theoretical and practical aspects.

First Part: Theories and Techniques of Fining

In this first part, Brugirard delves deeply into the theoretical concepts surrounding fining, a fundamental process for the clarification and stabilization of wines. The different types of fining agents are presented, including gelatins, isinglass, egg albumin, and bentonites. The author also describes more recent methods such as the use of polysaccharides and treatments with products like potassium ferrocyanide and calcium phytate. He emphasizes the stabilizing role of these substances and discusses the future of precision fining.

Second Part: Fining Surveys

This unique chapter brings together surveys conducted by the author in major French wine regions such as Alsace, Burgundy, and Languedoc-Roussillon. Wine professionals share their specific approaches, providing valuable practical testimonies. From the rosé wines of Var to organic wines, each region reveals adapted and diversified practices, allowing a better understanding of the different fining techniques.

Third Part: Legislative Aspects

Legislation is a key aspect in the field of oenology, and this book provides an exhaustive review. Brugirard addresses the regulations in force concerning the use of fining agents, pectolytic enzymes, and inert gases to ensure the quality of wines. This information allows technicians to comply with standards while guaranteeing the quality of the produced wine.

Target Audience

The book is primarily intended for oenologists, technicians, winegrowers, and students in oenology. Thanks to its educational approach, it enables an understanding of the various processes of must and wine clarification and stabilization. The numerous bibliographic references provided allow for a deeper exploration of the topics covered.

Characteristics:

• Title: Practical Aspects of Must and Wine Fining
• Author: André Brugirard
• Publisher: Oenoplurimédia
• Collection: Avenir Oenologie
• Publication Date: 1997
• ISBN: 978-2-905428-11-0
• Number of Pages: 275
• Dimensions: 21 x 15 cm
• Weight: 400 g
• Language: French