Part One The Chemistry of Wine.
1 Organic Acids in Wine.
2 Alcohols and Other Volatile Compounds.
3 Carbohydrates.
4 Dry Extract and Minerals.
5 Nitrogen Compounds.
6 Phenolic Compounds.
7 Varietal Aroma.
Part Two Stabilization and Treatments of Wine.
8 Chemical Nature, Origins and Consequences of the Main Organoleptic Defects.
9 The Concept of Clarity and Colloidal Phenomena.
10 Clarification and Stabilization Treatments: Fining Wine.
11 Clarifying Wine by Filtration and Centrifugation.
12 Stabilizing Wine by Physical and Physicochemical Processes.
13 Aging Red Wines in Vat and Barrel: Phenomena Occurring During Aging.
Index.
Professor Emeritus Pascal Ribereau-Gayon; Editor, Coordinator and Author; Université Victor Segalen, Bordeaux, France.
Y. Glories and D. Dubourdieu, Faculty of Enology; Victor Segalen University of Bordeaux II Talence, Fance.
A. Maujean, Laboratory of Enology, University of Reims-Champagne-Ardennes.
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