Petit précis d'Oenologie, Tome 3 : la baie, les biotechnologies, les vinifications (French Edition) by Jean-Luc Berger

Petit précis d’Oenologie, Volume 3: the berry, biotechnologies, fermentations is an essential reference for all professionals in the vine and wine sector. This book, directed by Jean Luc Berger, a former member of the French Institute of Vine and Wine, with a preface by Laure Gasparotto, a former winemaker and journalist at Le Monde, is written by Sébastien Martineau, Professor of Viticulture and Oenology.

This volume, the third in a collection tailored for winegrowers, addresses crucial questions: how to produce quality grapes, sustain the vineyard, adapt to climate change, and meet the expectations of society and consumers. The book is structured into several parts, allowing for an in-depth understanding of viticultural and oenological processes.

The first chapter focuses on the determination of the optimal harvest date and the organization of the harvest operation, a crucial step to ensure the quality of the raw material. Next, a detailed study is dedicated to the different components of the grape, as well as possible corrections to optimize this raw material before fermentation.

The preservation of the potential of the harvest and the wines is another key point addressed in this book. Methods and techniques to preserve the quality of grapes and wines are explored in depth, providing concrete solutions for winemakers to improve their production.

A chapter is entirely dedicated to the microbiology of wine, explaining in detail the transformation of grapes into wine, a central process in oenology. This part of the book is particularly rich in technical explanations, suitable for both students and professionals.

The final chapter, very practical, focuses on the implementation of main fermentations. It provides practical advice, solved exercises, and numerous illustrations to help professionals apply the theoretical concepts studied.

This book is not only aimed at BTSA Viticulture-Oenology students, Bachelor's and Master's specialized students, such as the National Diploma of Oenology (DNO), but also at oenologists, engineers, wine makers, and winegrowers looking to deepen their knowledge or stay up to date.

Oenophiles will also find it a valuable source for better understanding the transformation processes of grapes into wine, thanks to figures, summary tables, and professional data.

Finally, this volume is part of a larger collection titled Les petits précis taillés pour les vignerons. This collection includes six volumes: two on grape production, two on oenology, and two others dedicated to winegrowers as actors of sustainable development. Each volume is designed to offer practical answers and essential understanding elements to improve viticultural and oenological practices.

Additional Information:

• ISBN: 9782855578651
• Edition: France Agricole
• Year: 2023
• Dimensions: 16.5 x 23 cm
• Pages: 544 pages