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Handbook of Enology, Volume 1. The Microbiology of Wine and Vinifications. 2nd Edition

  • ID: 2169260
  • Book
  • December 2005
  • Region: Global
  • 512 Pages
  • John Wiley and Sons Ltd
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Since the discovery of the role of yeast and alcoholic fermentation in transforming grape juice into wine in the 19th century, many scientific experiments in microbiology, biochemistry and chemistry have provided the basis for accurate definitions of the technological practices used in making different wines and continuous improvements in production conditions, as well as, consequently, the quality of the various types of wine.

In 1999, the first edition of the Handbook of Enology volume 1 "The microbiology of wine and vinification" provided an overview of scientific knowledge at that time and its application in techniques commonly used during the first stage in winemaking, from the grape harvest to the end of the fermentation processes.

This new edition reaps the benefits of new developments based on the latest findings produced by extremely active scientific research in this field. There have been significant changes in the new version, including in–depth modifications to present updated knowledge as well as additional paragraphs covering entirely new topics. Altogether, the new edition has approximately 10% more pages than the previous version.

This new, updated handbook provides valuable information for winemakers, enology students, and, in general, for biochemistry and microbiology specialists interested in the scientific and technical issues involved in vinification.

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Remarks Concerning the Expression of Certain Parameters of Must and Wine Composition.

Preface to the First Edition.

Preface to the Second Edition.

1. Cytology, Taxonomy and Ecology of Grape and Wine Yeasts.

2. Biochemistry of Alcoholic Fermentation and Metabolic Pathways of Wine Yeasts.

3. Conditions of Yeast Development.

4. Lactic Acid Bacteria.

5. Metabolism of Lactic Acid Bacteria.

6. Lactic Acid Bacteria Development in Wine.

7. Acetic Acid Bacteria.

8. The Use of Sulfur Dioxide in Must and Wine Treatment.

9. Products and Methods Complementing the Effect of Sulfur Dioxide.

10. The Grape and its Maturation.

11. Harvest and Pre–Fermentation Treatments.

12. Red Winemaking.

13. White Winemaking.

14. Other Winemaking Methods.


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Pascal Ribéreau–Gayon
Denis Dubourdieu
B. Donèche
A. Lonvaud
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