

Petit Précis of Oenology, Volume 4 explores the processes of aging, stabilization, and packaging of wine. Directed by Jean Luc Berger, this essential guide for wine professionals details the physico-chemical evolutions, optimal storage conditions, and offers practical solutions to the current challenges of the industry. Ideal for students and professionals looking to improve their knowledge in oenology.
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Petit précis d'Oenologie, Volume 4: Wine: Aging, Stabilization, Packaging is an essential work for all actors in the wine industry. Under the direction of Jean Luc Berger, formerly of the French Institute of Vine and Wine, and prefaced by Laure Gasparotto, former winemaker and specialized journalist at Le Monde, this book brings together a team of expert authors: Sébastien Martineau, Olivier Geffroy, Claire Furet-Gavallet, and Pierre-Louis Teissedre.
This book addresses crucial questions for wine production: how to produce quality grapes in quantity, sustain the vineyard, adapt to climate change, seek economic and environmental performance, and integrate societal and consumer expectations?
The Petits Précis d’Oenologie provide understanding elements and practical answers to professionals, guiding their practices through a multidisciplinary approach. This volume 4 focuses on:
This book is mainly aimed at students in specialized oenology courses (BTSA-VO, Licenses, Masters, DNO), as well as oenologists, industry engineers, winemakers, and vinifiers. Wine enthusiasts will also find an enrichment of their wine culture, particularly concerning the processes of transforming grapes into wine.
Written by an interdisciplinary team of teachers and engineers, this book is a true tool for reflection, training, and communication. Equipped with rich iconography, numerous solved exercises, and synthesis tables, it is an essential reference for anyone wishing to deepen their knowledge in this complex science.
The Petits Précis pour les Vignerons are divided into six volumes covering various aspects of viticulture and oenology:
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