Handbook of Enology, Volume 2 The Chemistry of Wine - Stabilization and Treatments

The Handbook of Enology Volume 2: The Chemistry of Wine Stabilization and Treatments uniquely combines chemical theory with the descriptions of day-to-day work in the latter stages of winemaking from clarification and stabilization treatments to ageing processes in vats and barrels. The expert authors discuss: Compounds in wine, such as organic acids, carbohydrates, and alcohol. Stabilization and treatments The chemical processes taking effect in bottled wine The information provided helps to achieve better results in winemaking, providing an authoritative and complete reference manual for both the winemaker and the student.

Professor Emeritus <b>Pascal Ribereau-Gayon</b> [Editor, Coordinator and Author], Universit&#233; Victor Segalen, Bordeaux, France <p> <b>Y. Glories and D. Dubourdieu</b>, Faculty of Enology; Victor Segalen University of Bordeaux II Talence, Fance <p> <b>A. Maujean</b>, Laboratory of Enology, University of Reims-Champagne-Ardennes