{"product_id":"handbook-of-enology-2-volume-set-isbn-9781119587668","title":"Handbook of Enology, 2 Volume Set","description":"\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\u003eThe Handbook describes winemaking in two phases:\u003c\/p\u003e \u003cp\u003e\u003cb\u003eVolume 1:\u003c\/b\u003e \u003ci\u003eThe Microbiology of\u003c\/i\u003e\u003ci\u003e Wine and Vinifications\u003c\/i\u003e addresses the first phase of winemaking to produce an \"unfinished\" wine: grading grape quality and maturation, yeast biology then adding it to the grape crush and monitoring its growth during vinification; and identifying and correcting undesired conditions, such as unbalanced lactic and acetic acid production, use of sulfur dioxide and alternatives, etc. Coverage includes: Wine microbiology; Yeasts; Yeast metabolism; The conditions for the development of yeasts; Lactic acid bacteria, their metabolism and their development in wine; Acetic bacteria; The use of sulfur dioxide in the treatment of musts and wines; Products and processes acting in addition to sulfur dioxide; Winemaking; The grape and its maturation;  Harvesting and processing of grapes after harvest; Vinification in red and white wine making.\u003c\/p\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. Coverage 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. \u003cp\u003eThe target audience includes advanced viticulture and enology students, professors and researchers, and practicing grape growers and vintners.\u003c\/p\u003eDie 3. englische Auflage von The Handbook of Enology ist eine überarbeitete Übersetzung der 9. französischen Auflage aus dem Jahr 2017. Das zweibändige Referenzwerk beschreibt alle Aspekte der Weinherstellung, detailliert und aus wissenschaftlicher Sicht. Die Autoren, hoch angesehene Önologen, untersuchen die Prozesse der Weinherstellung und entwickeln eine Theorie des perfekten Verfahrens, das die notwendigen Komponenten richtig kombiniert, um einen Qualitätsjahrgang herzustellen. Sie betrachten auch häufige Probleme und zeigen, was hinter den Problemen steckt, um eine Diagnose zu stellen und Lösungen zu ermöglichen. Volume 1\u003cbr\u003e \u003cdiv id=\"_mcePaste\" style=\"position: absolute; left: -10000px; top: 0px; width: 1px; height: 1px; overflow: hidden;\"\u003eForeword\u003c\/div\u003e \u003cdiv id=\"_mcePaste\" style=\"position: absolute; left: -10000px; top: 0px; width: 1px; height: 1px; overflow: hidden;\"\u003ePreface to the Second Edition\u003c\/div\u003e \u003cdiv id=\"_mcePaste\" style=\"position: absolute; left: -10000px; top: 0px; width: 1px; height: 1px; overflow: hidden;\"\u003ePreface to the First Edition\u003c\/div\u003e \u003cdiv id=\"_mcePaste\" style=\"position: absolute; left: -10000px; top: 0px; width: 1px; height: 1px; overflow: hidden;\"\u003eRemarks Concerning the Expression of Certain Parameters of Must and Wine Composition\u003c\/div\u003e \u003cdiv id=\"_mcePaste\" style=\"position: absolute; left: -10000px; top: 0px; width: 1px; height: 1px; overflow: hidden;\"\u003e \u003c\/div\u003e \u003cdiv id=\"_mcePaste\" style=\"position: absolute; left: -10000px; top: 0px; width: 1px; height: 1px; overflow: hidden;\"\u003ePart I – Microbiology of Wine \u003c\/div\u003e \u003cdiv id=\"_mcePaste\" style=\"position: absolute; left: -10000px; top: 0px; width: 1px; height: 1px; overflow: hidden;\"\u003e1 Yeasts\u003c\/div\u003e \u003cdiv id=\"_mcePaste\" style=\"position: absolute; left: -10000px; top: 0px; width: 1px; height: 1px; overflow: hidden;\"\u003e2 Yeast Metabolism\u003c\/div\u003e \u003cdiv id=\"_mcePaste\" style=\"position: absolute; left: -10000px; top: 0px; width: 1px; height: 1px; overflow: hidden;\"\u003e3 Conditions of Yeast Development\u003c\/div\u003e \u003cdiv id=\"_mcePaste\" style=\"position: absolute; left: -10000px; top: 0px; width: 1px; height: 1px; overflow: hidden;\"\u003e4 Lactic Acid Bacteria\u003c\/div\u003e \u003cdiv id=\"_mcePaste\" style=\"position: absolute; left: -10000px; top: 0px; width: 1px; height: 1px; overflow: hidden;\"\u003e5 Metabolism of Lactic Acid Bacteria\u003c\/div\u003e \u003cdiv id=\"_mcePaste\" style=\"position: absolute; left: -10000px; top: 0px; width: 1px; height: 1px; overflow: hidden;\"\u003e6 Lactic Acid Bacteria Development in Wine\u003c\/div\u003e \u003cdiv id=\"_mcePaste\" style=\"position: absolute; left: -10000px; top: 0px; width: 1px; height: 1px; overflow: hidden;\"\u003e7 Acetic Acid Bacteria\u003c\/div\u003e \u003cdiv id=\"_mcePaste\" style=\"position: absolute; left: -10000px; top: 0px; width: 1px; height: 1px; overflow: hidden;\"\u003e8 The Use of Sulfur Dioxide in Must and Wine Treatment\u003c\/div\u003e \u003cdiv id=\"_mcePaste\" style=\"position: absolute; left: -10000px; top: 0px; width: 1px; height: 1px; overflow: hidden;\"\u003e9 Products and Methods Complementing the Effect of Sulfur Dioxide\u003c\/div\u003e \u003cdiv id=\"_mcePaste\" style=\"position: absolute; left: -10000px; top: 0px; width: 1px; height: 1px; overflow: hidden;\"\u003e \u003c\/div\u003e \u003cdiv id=\"_mcePaste\" style=\"position: absolute; left: -10000px; top: 0px; width: 1px; height: 1px; overflow: hidden;\"\u003ePart II – Vinification\u003c\/div\u003e \u003cdiv id=\"_mcePaste\" style=\"position: absolute; left: -10000px; top: 0px; width: 1px; height: 1px; overflow: hidden;\"\u003eReflections on Global Taste and Typicity of Wines\u003c\/div\u003e \u003cdiv id=\"_mcePaste\" style=\"position: absolute; left: -10000px; top: 0px; width: 1px; height: 1px; overflow: hidden;\"\u003e10 The Grape and its Maturation\u003c\/div\u003e \u003cdiv id=\"_mcePaste\" style=\"position: absolute; left: -10000px; top: 0px; width: 1px; height: 1px; overflow: hidden;\"\u003e11  Harvest and Pre-Fermentation Treatments\u003c\/div\u003e \u003cdiv id=\"_mcePaste\" style=\"position: absolute; left: -10000px; top: 0px; width: 1px; height: 1px; overflow: hidden;\"\u003e12 Red Winemaking\u003c\/div\u003e \u003cdiv id=\"_mcePaste\" style=\"position: absolute; left: -10000px; top: 0px; width: 1px; height: 1px; overflow: hidden;\"\u003e13 White Winemaking\u003c\/div\u003e \u003cdiv id=\"_mcePaste\" style=\"position: absolute; left: -10000px; top: 0px; width: 1px; height: 1px; overflow: hidden;\"\u003e14 Other Winemaking Methods\u003c\/div\u003e \u003cbr\u003e \u003cdiv\u003eForeword\u003c\/div\u003e \u003cdiv\u003ePreface to the Second Edition\u003c\/div\u003e \u003cdiv\u003ePreface to the First Edition\u003c\/div\u003e \u003cdiv\u003eRemarks Concerning the Expression of Certain Parameters of Must and Wine Composition\u003c\/div\u003e \u003cdiv\u003e \u003c\/div\u003e \u003cdiv\u003ePart I – Microbiology of Wine \u003c\/div\u003e \u003cdiv\u003e1 Yeasts\u003c\/div\u003e \u003cdiv\u003e2 Yeast Metabolism\u003c\/div\u003e \u003cdiv\u003e3 Conditions of Yeast Development\u003c\/div\u003e \u003cdiv\u003e4 Lactic Acid Bacteria\u003c\/div\u003e \u003cdiv\u003e5 Metabolism of Lactic Acid Bacteria\u003c\/div\u003e \u003cdiv\u003e6 Lactic Acid Bacteria Development in Wine\u003c\/div\u003e \u003cdiv\u003e7 Acetic Acid Bacteria\u003c\/div\u003e \u003cdiv\u003e8 The Use of Sulfur Dioxide in Must and Wine Treatment\u003c\/div\u003e \u003cdiv\u003e9 Products and Methods Complementing the Effect of Sulfur Dioxide\u003c\/div\u003e \u003cdiv\u003e \u003c\/div\u003e \u003cdiv\u003ePart II – Vinification\u003c\/div\u003e \u003cdiv\u003eReflections on Global Taste and Typicity of Wines\u003c\/div\u003e \u003cdiv\u003e10 The Grape and its Maturation\u003c\/div\u003e \u003cdiv\u003e11  Harvest and Pre-Fermentation Treatments\u003c\/div\u003e \u003cdiv\u003e12 Red Winemaking\u003c\/div\u003e \u003cdiv\u003e13 White Winemaking\u003c\/div\u003e \u003cdiv\u003e14 Other Winemaking Methods\u003cbr\u003e\u003cbr\u003eVolume 2\u003cbr\u003e \u003cdiv\u003ePart I – Chemistry of Wine\u003c\/div\u003e \u003cdiv\u003e1 Organic Acids in Wine\u003c\/div\u003e \u003cdiv\u003e2 Alcohols and Other Volatile Compounds\u003c\/div\u003e \u003cdiv\u003e3 Carbohydrates\u003c\/div\u003e \u003cdiv\u003e4 Dry Extract and Minerals\u003c\/div\u003e \u003cdiv\u003e5 Nitrogen Compounds\u003c\/div\u003e \u003cdiv\u003e6 Phenolic Compounds\u003c\/div\u003e \u003cdiv\u003e7 Varietal Aroma\u003c\/div\u003e \u003cdiv\u003e \u003c\/div\u003e \u003cdiv\u003ePart II – Wine Stabilization and Treatments\u003c\/div\u003e \u003cdiv\u003e8 Main Sensory Defects: Chemical Nature, Origins and Consequences\u003c\/div\u003e \u003cdiv\u003e9 The Concept of Clarity and Colloidal Phenomena\u003c\/div\u003e \u003cdiv\u003e10 Clarification and Stabilization Treatments: Fining Wine\u003c\/div\u003e \u003cdiv\u003e11 Clarifying Wine by Filtration and Centrifugation\u003c\/div\u003e \u003cdiv\u003e12 Stabilizing Wine by Physical and Physicochemical Processes\u003c\/div\u003e \u003cdiv\u003e13 Aging Red Wines in Tanks and Barrels: Phenomena Occurring During Aging\u003c\/div\u003e \u003cdiv\u003eReferences\u003c\/div\u003e \u003cdiv\u003eIndex\u003c\/div\u003e \u003c\/div\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989330346213,"sku":"NP9781119587668","price":377.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781119587668.jpg?v=1761783694","url":"https:\/\/k12savings.com\/products\/handbook-of-enology-2-volume-set-isbn-9781119587668","provider":"K12savings","version":"1.0","type":"link"}