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

Description

The "Microbiology" volume of the new revised and updated Handbook of Enology focuses on the vinification process. It describes how yeasts work and how they can be influenced to achieve better results. It continues to look at the metabolism of lactic acid bacterias and of acetic acid bacterias, and again, how can they be treated to avoid disasters in the winemaking process and how to achieve optimal results. The last chapters in the book deal with the use of sulfur-dioxide, the grape and its maturation process, harvest and pre-fermentation treatment, and the basis of red, white and speciality wine making. The result is the ultimate text and reference on the science and technology of the vinification process: understanding and dealing with yeasts and bacterias involved in the transformation from grape to wine. A must for all serious students and practitioners involved in winemaking.Content: Chapter 1 Cytology, Taxonomy and Ecology of Grape and Wine Yeasts (pages 1–51): Chapter 2 Biochemistry of Alcoholic Fermentation and Metabolic Pathways of Wine Yeasts (pages 53–77): Chapter 3 Conditions of Yeast Development (pages 79–113): Chapter 4 Lactic Acid Bacteria (pages 115–137): Chapter 5 Metabolism of Lactic Acid Bacteria (pages 139–159): Chapter 6 Lactic Acid Bacteria Development in Wine (pages 161–181): Chapter 7 Acetic Acid Bacteria (pages 183–192): Chapter 8 The Use of Sulfur Dioxide in Must and Wine Treatment (pages 193–221): Chapter 9 Products and Methods Complementing the Effect of Sulfur Dioxide (pages 223–240): Chapter 10 The Grape and its Maturation (pages 241–297): Chapter 11 Harvest and Pre?Fermentation Treatments (pages 299–325): Chapter 12 Red Winemaking (pages 327–395): Chapter 13 White Winemaking (pages 397–443): Chapter 14 Other Winemaking Methods (pages 445–480):