Handbook of Enology, Volume 1 (English edition): The Microbiology of Wine and Vinifications by Pascal Ribereau-Gayon

Handbook of Enology, Volume 1: The Microbiology of Wine and Vinifications (3rd edition in English) by Pascal Ribereau-Gayon, Denis Dubourdieu, Bernard B. Doneche, Aline A. Lonvaud

As an applied science, enology derives its knowledge from fundamental sciences such as chemistry, biochemistry, microbiology, psychophysics, among others. The Handbook of Enology, Volume 1 adopts this approach by providing enology professionals, technicians, and students with a solid knowledge base associated with the most recent research.

This first volume focuses on the microbiology of wine and the initial phases of vinification. It explores the quality of grapes, the biology of yeasts, their metabolism, and the conditions necessary for their development during vinification. The book also addresses lactic acid bacteria and acetic bacteria, as well as the use and alternatives to sulfur dioxide in the treatment of musts and wines.

The goal is to help readers understand the fermentation processes and predict the evolution of wines to preserve their identity and aging potential. This book is an improved translation of the 7th French edition of 2017, combining a detailed scientific approach with practical solutions for common challenges encountered in vinification.

The authors, all respected in the field of enology, analyze the vinification processes by defining the ideal techniques and detailing the conditions necessary to produce a quality wine. They also present methodologies for diagnosing and solving common problems, such as the unbalanced production of lactic and acetic acids, or the use of sulfur dioxide.

This first volume covers:

• The microbiology of wine
• Yeasts and their metabolism
• Lactic acid bacteria and acetic bacteria
• The conditions for the development of microorganisms
• Vinification in red and white wines
• The ripening of grapes and their post-harvest treatment

This book is particularly aimed at advanced students in viticulture and enology, professors and researchers, as well as winegrowers seeking to master the fermentation processes and wine stabilization.

Item Features:

• Title: Handbook of Enology, Volume 1: The Microbiology of Wine and Vinifications
• Authors: Pascal Ribereau-Gayon, Denis Dubourdieu, Bernard B. Doneche, Aline A. Lonvaud
• Format: Hardcover
• Publisher: John Wiley & Sons Inc
• EAN13: 9781119584681
• Publication Date: April 22, 2021
• Number of Pages: 656
• Dimensions: 185 x 264 x 37 mm
• Weight: 1502 g
• Language: English