{"product_id":"handbook-of-enology-volume-2-isbn-9781119587767","title":"Handbook of Enology, Volume 2","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\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 \u003cp\u003eForeword xi\u003c\/p\u003e \u003cp\u003ePreface to the Second Edition xiii\u003c\/p\u003e \u003cp\u003ePreface to the First Edition xv\u003c\/p\u003e \u003cp\u003eRemarks Concerning the Expression of Certain\u003c\/p\u003e \u003cp\u003eParameters of Must and Wine Composition xix\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart I – Chemistry of Wine 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Organic Acids in Wine 3\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1.1Introduction 3\u003c\/p\u003e \u003cp\u003e1.2The Main Organic Acids 3\u003c\/p\u003e \u003cp\u003e1.3Different Types of Acidity 8\u003c\/p\u003e \u003cp\u003e1.4The Concept of pH and Its Applications 10\u003c\/p\u003e \u003cp\u003e1.5Tartrate Precipitation Mechanism and Predicting Its Effects 24\u003c\/p\u003e \u003cp\u003e1.6Tests for Predicting Wine Stability 32\u003c\/p\u003e \u003cp\u003e1.7Preventing Tartrate Precipitation 41\u003c\/p\u003e \u003cp\u003eReferences 55\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Alcohols and Other Volatile Compounds 57\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e2.1Ethanol 57\u003c\/p\u003e \u003cp\u003e2.2Other Simple Alcohols 59\u003c\/p\u003e \u003cp\u003e2.3Polyols 62\u003c\/p\u003e \u003cp\u003e2.4Aliphatic Fatty Acids 65\u003c\/p\u003e \u003cp\u003e2.5Esters 66\u003c\/p\u003e \u003cp\u003e2.6Miscellaneous Compounds 71\u003c\/p\u003e \u003cp\u003eReferences 74\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Carbohydrates 75\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e3.1Introduction 75\u003c\/p\u003e \u003cp\u003e3.2Glucose and Fructose 76\u003c\/p\u003e \u003cp\u003e3.3Other Sugars 79\u003c\/p\u003e \u003cp\u003e3.4Chemical Properties of Sugars 82\u003c\/p\u003e \u003cp\u003e3.5Sugar Derivatives 85\u003c\/p\u003e \u003cp\u003e3.6Pectic Substances in Grapes 87\u003c\/p\u003e \u003cp\u003e3.7Exocellular Polysaccharides from Microorganisms 95\u003c\/p\u003e \u003cp\u003eReferences 101\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Dry Extract and Minerals 105\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e4.1Introduction 105\u003c\/p\u003e \u003cp\u003e4.2Dry Extract 106\u003c\/p\u003e \u003cp\u003e4.3Ash 108\u003c\/p\u003e \u003cp\u003e4.4Inorganic Anions 109\u003c\/p\u003e \u003cp\u003e4.5Inorganic Cations 109\u003c\/p\u003e \u003cp\u003e4.6Iron and the Iron Casse Mechanism 111\u003c\/p\u003e \u003cp\u003e4.7Copper and Copper Casse 117\u003c\/p\u003e \u003cp\u003e4.8Heavy Metals 121\u003c\/p\u003e \u003cp\u003eReferences 125\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Nitrogen Compounds 127\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e5.1Introduction 127\u003c\/p\u003e \u003cp\u003e5.2The Various Forms of Nitrogen 127\u003c\/p\u003e \u003cp\u003e5.3Amino Acids 130\u003c\/p\u003e \u003cp\u003e5.4Other Forms of Nitrogen 136\u003c\/p\u003e \u003cp\u003e5.5Proteins and Protein Haze 142\u003c\/p\u003e \u003cp\u003e5.6Preventing Protein Haze 151\u003c\/p\u003e \u003cp\u003eReferences 159\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Phenolic Compounds 161\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e6.1Introduction 161\u003c\/p\u003e \u003cp\u003e6.2Types of Substances 162\u003c\/p\u003e \u003cp\u003e6.3Chemical Properties of Anthocyanins and Tannins 173\u003c\/p\u003e \u003cp\u003e6.4Anthocyanin and Tannin Assays: Sensory Properties 196\u003c\/p\u003e \u003cp\u003e6.5Evolution of Anthocyanins and Tannins as Grapes Ripen 212\u003c\/p\u003e \u003cp\u003e6.6Extracting Tannins and Anthocyanins During Winemaking 225\u003c\/p\u003e \u003cp\u003e6.7Chemical Reactions Occurring During Bulk and Bottle Aging 228\u003c\/p\u003e \u003cp\u003e6.8Precipitation of Coloring Matter (Color Stability) 233\u003c\/p\u003e \u003cp\u003e6.9Origin of the Color of White Wines 235\u003c\/p\u003e \u003cp\u003eReferences 238\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Varietal Aroma 243\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e7.1The General Concept of Varietal Aroma 243\u003c\/p\u003e \u003cp\u003e7.2Terpene Compounds 245\u003c\/p\u003e \u003cp\u003e7.3C13-Norisoprenoid Derivatives 253\u003c\/p\u003e \u003cp\u003e7.4Methoxypyrazines 257\u003c\/p\u003e \u003cp\u003e7.5Sulfur Compounds with a Thiol Function 260\u003c\/p\u003e \u003cp\u003e7.6Furanones 270\u003c\/p\u003e \u003cp\u003e7.7Lactones 271\u003c\/p\u003e \u003cp\u003e7.8Aromas of American Species 274\u003c\/p\u003e \u003cp\u003eReferences 274\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II – Wine Stabilization and Treatments 281\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Main Sensory Defects: Chemical Nature, Origins and Consequences 283\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e8.1Introduction 283\u003c\/p\u003e \u003cp\u003e8.2Oxidative Defects 285\u003c\/p\u003e \u003cp\u003e8.3Effect of Various Forms of Bacterial Spoilage 289\u003c\/p\u003e \u003cp\u003e8.4Microbiological Origin and Properties of Volatile Phenols 294\u003c\/p\u003e \u003cp\u003e8.5Cork Taint 310\u003c\/p\u003e \u003cp\u003e8.6Sulfur Derivatives and Reduction Odors 316\u003c\/p\u003e \u003cp\u003e8.7Premature Aging of Wine Aroma 331\u003c\/p\u003e \u003cp\u003e8.8Sensory Defects Associated with Grapes Affected by Various Types of Rot 336\u003c\/p\u003e \u003cp\u003e8.9Miscellaneous Defects 343\u003c\/p\u003e \u003cp\u003eReferences 346\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 The Concept of Clarity and Colloidal Phenomena 351\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e9.1Clarity and Stability 351\u003c\/p\u003e \u003cp\u003e9.2The Colloidal State 354\u003c\/p\u003e \u003cp\u003e9.3Colloid Reactivity 357\u003c\/p\u003e \u003cp\u003e9.4Protective Colloids and Gum Arabic Treatment 363\u003c\/p\u003e \u003cp\u003eReferences 368\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Clarification and Stabilization Treatments: Fining Wine 369\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e10.1 Treating Wine 369\u003c\/p\u003e \u003cp\u003e10.2 Sedimentation of Particles in Suspension 372\u003c\/p\u003e \u003cp\u003e10.3 Racking: Role and Techniques 374\u003c\/p\u003e \u003cp\u003e10.4 Theory of Protein Fining 377\u003c\/p\u003e \u003cp\u003e10.5 Tannin-Protein Interactions 385\u003c\/p\u003e \u003cp\u003e10.6 Effect of Fining on the Organoleptic Quality of Wine: Concept of Overfining 387\u003c\/p\u003e \u003cp\u003e10.7 Products Used in Fining 389\u003c\/p\u003e \u003cp\u003e10.8 Fining Techniques 396\u003c\/p\u003e \u003cp\u003e10.9 Bentonite Treatment 398\u003c\/p\u003e \u003cp\u003e10.10 Miscellaneous Clarification Treatments 403\u003c\/p\u003e \u003cp\u003eReferences 406\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Clarifying Wine by Filtration and Centrifugation 409\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e11.1 Principles of Filtration 410\u003c\/p\u003e \u003cp\u003e11.2 Laws of Filtration 411\u003c\/p\u003e \u003cp\u003e11.3 Methods for Assessing Clarification Quality 414\u003c\/p\u003e \u003cp\u003e11.4 Filtration Equipment and Filter Aids 416\u003c\/p\u003e \u003cp\u003e11.5 How Filter Layers Function 421\u003c\/p\u003e \u003cp\u003e11.6 Filtration through Diatomaceous Earth (or Kieselguhr) Precoats 424\u003c\/p\u003e \u003cp\u003e11.7 Filtration Through Cellulose-Based Filter Pads 431\u003c\/p\u003e \u003cp\u003e11.8 Membrane Filtration 436\u003c\/p\u003e \u003cp\u003e11.9 Crossflow Filtration 439\u003c\/p\u003e \u003cp\u003e11.10 Effect of Filtration on the Composition and Organoleptic Character of Wine 443\u003c\/p\u003e \u003cp\u003e11.11 Centrifugation 447\u003c\/p\u003e \u003cp\u003eReferences 450\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Stabilizing Wine by Physical and Physicochemical Processes 451\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e12.1 Introduction 451\u003c\/p\u003e \u003cp\u003e12.2 Heat Stabilization 452\u003c\/p\u003e \u003cp\u003e12.3 Wine Stabilization Through Physical Processes Under Development 455\u003c\/p\u003e \u003cp\u003e12.4 Cold Stabilization 456\u003c\/p\u003e \u003cp\u003e12.5 Ion Exchangers 459\u003c\/p\u003e \u003cp\u003e12.6 Electrodialysis Applications in Winemaking 466\u003c\/p\u003e \u003cp\u003eReferences 470\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Aging Red Wines in Tanks and Barrels: Phenomena Occurring During Aging 471\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e13.1 Oxidation–Reduction Phenomena 471\u003c\/p\u003e \u003cp\u003e13.2 Oxidation–Reduction Potential 473\u003c\/p\u003e \u003cp\u003e13.3 Influence of Various Factors on Oxidation–Reduction Potential 478\u003c\/p\u003e \u003cp\u003e13.4 Development of the Phenolic Characteristics of Red Wines (Color and Flavor) During Aging 484\u003c\/p\u003e \u003cp\u003e13.5 Evolution of Aromatic Thiol Composition in Red Wines During Aging 492\u003c\/p\u003e \u003cp\u003e13.6 Bottle Aging of Red Wines 498\u003c\/p\u003e \u003cp\u003e13.7 Cellar Practices 505\u003c\/p\u003e \u003cp\u003e13.8 Barrel Aging of Red Wines 508\u003c\/p\u003e \u003cp\u003e13.9 Effect of Barrel Type on the Development of Red Wine 514\u003c\/p\u003e \u003cp\u003e13.10 Constraints and Risks of Barrel Aging 525\u003c\/p\u003e \u003cp\u003eReferences 527\u003c\/p\u003e \u003cp\u003eIndex 531\u003c\/p\u003e \u003cp\u003e\u003cb\u003eAuthors:\u003c\/b\u003e Pascal Ribéreau-Gayon, Yves Glories, Alain Maujean and Denis Dubourdieu \u003c\/p\u003e\u003cp\u003e\u003cb\u003e Coordinator:\u003c\/b\u003e Philippe Darriet \u003c\/p\u003e\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\u003cp\u003e\u003cb\u003eTranslator:\u003c\/b\u003e John Towey \u003c\/p\u003e  \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\u003eHandbook 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\u003eHandbook 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 Stabilization\u003c\/i\u003e and \u003ci\u003eTreatments\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\u003e 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. \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","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989330510053,"sku":"NP9781119587767","price":205.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781119587767.jpg?v=1761783694","url":"https:\/\/k12savings.com\/products\/handbook-of-enology-volume-2-isbn-9781119587767","provider":"K12savings","version":"1.0","type":"link"}