

The 7th Edition Oenology Treaty Volume 2 is the reference in wine chemistry and wine stabilization. This work, written by Pascal Ribéreau-Gayon, covers all essential aspects: wine composition, grape variety aromas, treatment, and clarification. Recent updates are based on the latest research from the Faculty of Oenology. An indispensable resource for wine professionals and enthusiasts.
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For over 60 years, the "Treatise on Oenology" has been considered the essential reference in the field of wine science and technology. The 7th edition of this classic work, written by Pascal Ribéreau-Gayon and published by Dunod, continues to stand as an essential resource for wine professionals, oenology students, and enthusiasts.
This Volume 2, dedicated to the chemistry of wine, stabilization, and wine treatments, delves deeply into the chemical components of wine and modern treatment methods.
Chemistry of Wine: This volume provides a detailed examination of the composition of wine, studying the various substances it contains, including nitrogenous substances, phenolic compounds, and carbohydrates. It also analyzes the specific aromas of grape varieties and the chemical compounds responsible for certain organoleptic deviations.
Stabilization and Treatments: Wine stabilization and clarification techniques are covered comprehensively. You will discover methods such as fining, filtration, centrifugation, as well as the physical processes used to stabilize wines.
These updates reflect the recent advances in the field, based on research conducted by the Faculty of Oenology and the ISVV Research Unit.
Chemistry of Wine:
Stabilization and Treatments of Wines:
This book, with its 640 pages of rich and documented content, is an indispensable tool for understanding the chemical mechanisms underlying wine production, as well as modern stabilization techniques.
This book is aimed at oenology professionals, winemakers, wine science students, and all enthusiasts wishing to deepen their knowledge of wine chemistry and stabilization techniques. It is a valuable resource for improving wine quality and mastering the technical aspects of production.
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