{"product_id":"9781119587767","title":"Handbook of Enology, Volume 2 The Chemistry of Wine Stabilization and Treatments","description":"\u003ch1\u003eHandbook of Enology, Volume 2\u003c\/h1\u003e\u003ch2\u003eThe Chemistry of Wine Stabilization and Treatments\u003c\/h2\u003e\u003ch3\u003ePascal Ribéreau-Gayon | Yves Glories | Alain Maujean | Denis Dubourdieu | John Towey\u003c\/h3\u003e\u003cdiv\u003e\u003cb\u003eTechnology \u0026amp; Engineering \/ Food Science \/ General\u003c\/b\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\n\u003cp\u003eAs an applied science, Enology is a collection of knowledge from the fundamental sciences including chemistry, biochemistry, microbiology, bioengineering, psychophysics, cognitive psychology, etc., and nourished by empirical observations. The approach used in the\u003ci\u003e Handbook of Enology\u003c\/i\u003e is thus the same. It aims to provide practitioners, winemakers, technicians and enology students with foundational knowledge and the most recent research results. This knowledge can be used to contribute to a better definition of the quality of grapes and wine, a greater understanding of chemical and microbiological parameters, with the aim of ensuring satisfactory fermentations and predicting the evolution of wines, and better mastery of wine stabilization processes. As a result, the purpose of this publication is to guide readers in their thought processes with a view to preserving and optimizing the identity and taste of wine and its aging potential.\u003c\/p\u003e \u003cp\u003eThis third English edition of \u003ci\u003eThe Handbook of Enology\u003c\/i\u003e, is an enhanced translation from the 7\u003csup\u003eth\u003c\/sup\u003e French 2017 edition, and is published as a two-volume set describing aspects of winemaking using a detailed, scientific approach. The authors, who are highly-respected enologists, examine winemaking processes, theorizing what constitutes a perfect technique and the proper combination of components necessary to produce a quality vintage. They also illustrate methodologies of common problems, revealing the mechanism behind the disorder, thus enabling a diagnosis and solution.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eVolume 2:\u003c\/b\u003e \u003ci\u003eThe Chemistry of Wine and Stabilization and Treatments\u003c\/i\u003e looks at the wine itself in two parts. Part One analyzes the chemical makeup of wine, including organic acids, alcoholic, volatile and phenolic compounds, carbohydrates, and aromas. Part Two describes the procedures necessary to achieve a perfect wine: the clarification processes of fining, filtering and centrifuging, stabilization, and aging.\u003c\/p\u003e \u003cp\u003eCoverage includes: Wine chemistry; Organic acids;  Alcohols and other volatile products; Carbohydrates; Dry extract and mineral matter;  Nitrogen substances; Phenolic compounds;  The aroma of grape varieties; The chemical nature, origin and consequences of the main organoleptic defects;  Stabilization and treatment of wines; The chemical nature, origin and consequences of the main organoleptic defects;  The concept of clarity and colloidal phenomena;  Clarification and stabilization treatments; Clarification of wines by filtration and centrifugation; The stabilization of wines by physical processes; The aging of wines in vats and in barrels and aging phenomena.\u003c\/p\u003e \u003cp\u003eThe target audience includes advanced viticulture and enology students, professors and researchers, and practicing grape growers and vintners.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv\u003e \u003cp\u003e\u003cb\u003eAuthors:\u003c\/b\u003e Pascal Ribéreau-Gayon, Yves Glories, Alain Maujean and Denis Dubourdieu \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e Coordinator:\u003c\/b\u003e Philippe Darriet \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e With contributions from\u003c\/b\u003e Patricia Ballestra, Jean-Christophe Barbe, Marguerite Dols-Laffargue, Laurence Geny, Rémy Ghidossi, Aline Lonvaud, Patrick Lucas, Axel Marchal, Isabelle Masneuf-Pomarède, Martine Mietton-Peuchot, Claudia Nioi, Alexandre Pons, Sophie Tempère, Cécile Thibon. \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eTranslator:\u003c\/b\u003e John Towey \u003c\/p\u003e \u003c\/div\u003e\u003cbr\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublication Date: \u003c\/td\u003e\n\u003ctd\u003e05 April 2021\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublisher: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eImprint: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eISBN-13: \u003c\/td\u003e\n\u003ctd\u003e9781119587767\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat: \u003c\/td\u003e\n\u003ctd\u003eHardback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePage Count: \u003c\/td\u003e\n\u003ctd\u003e560\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight (oz): \u003c\/td\u003e\n\u003ctd\u003e41.6\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":44310663823500,"sku":"9781119587767","price":190.76,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9781119587767_f20aceae-f988-4389-b6a1-84f07325a8fd.jpg?v=1780103915","url":"https:\/\/lateknightbooks.com\/products\/9781119587767","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}