{"product_id":"handbook-of-enology-volume-1-9781119584681","title":"Handbook of Enology Volume 1","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\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\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, an7thd 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\u003eT\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003c\/i\u003e\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 Parameters of Must and Wine Composition xix\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart I Microbiology of Wine 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Yeasts 3\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1.1. Introduction 3\u003c\/p\u003e \u003cp\u003e1.2 . The Cell Wall 5\u003c\/p\u003e \u003cp\u003e1.3 . The Plasma Membrane 9\u003c\/p\u003e \u003cp\u003e1.4 . The Cytoplasm and Its Organelles 15\u003c\/p\u003e \u003cp\u003e1.5 . The Nucleus 18\u003c\/p\u003e \u003cp\u003e1.6 . Reproduction and the Yeast Biological Cycle 19\u003c\/p\u003e \u003cp\u003e1.7 . The Killer Phenomenon 23\u003c\/p\u003e \u003cp\u003e1.8 . Classifi cation of Yeast Species 27\u003c\/p\u003e \u003cp\u003e1.9 . Identifi cation of Wine Yeast Strains 49\u003c\/p\u003e \u003cp\u003e1.10. Ecology of Grape and Wine Yeasts 57\u003c\/p\u003e \u003cp\u003eReferences 67\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Yeast Metabolism 73\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e2.1 . Introduction 73\u003c\/p\u003e \u003cp\u003e2.2 . Sugar Degradation Pathways 74\u003c\/p\u003e \u003cp\u003e2.3 . Regulation of Sugar-Utilizing Metabolic Pathways 82\u003c\/p\u003e \u003cp\u003e2.4 . Metabolism of Nitrogen Compounds 93\u003c\/p\u003e \u003cp\u003eReferences 101\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Conditions of Yeast Development 103\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e3.1. Introduction 103\u003c\/p\u003e \u003cp\u003e3.2. Monitoring and Controlling Fermentations 104\u003c\/p\u003e \u003cp\u003e3.3. Yeast Growth Cycle and Fermentation Kinetics 108\u003c\/p\u003e \u003cp\u003e3.4. Nutrition Requirements 110\u003c\/p\u003e \u003cp\u003e3.5. Fermentation Activators 115\u003c\/p\u003e \u003cp\u003e3.6. Inhibition of Fermentation 122\u003c\/p\u003e \u003cp\u003e3.7. Physicochemical Factors Affecting Yeast Growth and Fermentation Kinetics 126\u003c\/p\u003e \u003cp\u003e3.8. Stuck Fermentations 135\u003c\/p\u003e \u003cp\u003eReferences 142\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Lactic Acid Bacteria 145\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e4.1. The Different Components of the Bacteria Cell 145\u003c\/p\u003e \u003cp\u003e4.2. Taxonomy of Lactic Acid Bacteria 154\u003c\/p\u003e \u003cp\u003e4.3. Identification of Lactic Acid Bacteria 156\u003c\/p\u003e \u003cp\u003e4.4. The \u003ci\u003eOenococcus oeni \u003c\/i\u003eSpecies 170\u003c\/p\u003e \u003cp\u003eReferences 171\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Metabolism of Lactic Acid Bacteria 175\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e5.1. Generalities: A Review 175\u003c\/p\u003e \u003cp\u003e5.2. Metabolism of Sugars: Lactic Acid Fermentation 177\u003c\/p\u003e \u003cp\u003e5.3. Metabolism of the Principal Organic Acids of Wine 182\u003c\/p\u003e \u003cp\u003e5.4. Other Transformations Likely to Occur in Winemaking 189\u003c\/p\u003e \u003cp\u003e5.5. Effect of the Metabolism of Lactic Acid Bacteria on Wine Composition and Quality 195\u003c\/p\u003e \u003cp\u003eReferences 197\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Lactic Acid Bacteria Development in Wine 201\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e6.1. Lactic Acid Bacteria Nutrition in Wine 201\u003c\/p\u003e \u003cp\u003e6.2. Physicochemical Factors of Bacterial Growth 204\u003c\/p\u003e \u003cp\u003e6.3. Evolution of Lactic Acid Bacteria Microflora: Influence on Wine Composition 210\u003c\/p\u003e \u003cp\u003e6.4. Microbial Interactions During Winemaking 218\u003c\/p\u003e \u003cp\u003e6.5. The Importance of Bacteriophages 224\u003c\/p\u003e \u003cp\u003eReferences 226\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Acetic Acid Bacteria 229\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e7.1. Principal Characteristics and Cytology 229\u003c\/p\u003e \u003cp\u003e7.2. Classification and Identification 230\u003c\/p\u003e \u003cp\u003e7.3. Principal Physiological Characteristics 232\u003c\/p\u003e \u003cp\u003e7.4. Metabolism of Acetic Acid Bacteria 233\u003c\/p\u003e \u003cp\u003e7.5. Acetic Acid Bacteria Development in Grape Musts 237\u003c\/p\u003e \u003cp\u003e7.6. Evolution of Acetic Acid Bacteria During Winemaking and Wine Aging and the Impact on Wine Quality 238\u003c\/p\u003e \u003cp\u003eReferences 240\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 The Use of Sulfur Dioxide in Must and Wine Treatment 243\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e8.1. Introduction 243\u003c\/p\u003e \u003cp\u003e8.2. Physiological Effects 246\u003c\/p\u003e \u003cp\u003e8.3. Chemistry of Sulfur Dioxide 248\u003c\/p\u003e \u003cp\u003e8.4. Molecules Binding Sulfur Dioxide 252\u003c\/p\u003e \u003cp\u003e8.5. Practical Consequences: The State of Sulfur Dioxide in Wines 261\u003c\/p\u003e \u003cp\u003e8.6. Antimicrobial Properties of Sulfur Dioxide 262\u003c\/p\u003e \u003cp\u003e8.7. The Role of Sulfur Dioxide in Winemaking 265\u003c\/p\u003e \u003cp\u003e8.8. The Use of Sulfur Dioxide in the Winery 270\u003c\/p\u003e \u003cp\u003eReferences 277\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Products and Methods Complementing the Effect of Sulfur Dioxide 279\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e9.1. Introduction 279\u003c\/p\u003e \u003cp\u003e9.2. Sorbic Acid 280\u003c\/p\u003e \u003cp\u003e9.3. Octanoic and Decanoic Acids (Saturated Short-Chain Fatty Acids) 283\u003c\/p\u003e \u003cp\u003e9.4. Dimethyl Dicarbonate (DMDC) 285\u003c\/p\u003e \u003cp\u003e9.5. Lysozyme 286\u003c\/p\u003e \u003cp\u003e9.6. Destruction of Yeasts by Heat (Pasteurization) 289\u003c\/p\u003e \u003cp\u003e9.7. Ascorbic Acid 293\u003c\/p\u003e \u003cp\u003e9.8. The Use of Inert Gases 297\u003c\/p\u003e \u003cp\u003eReferences 301\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II Vinification 303\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eReflections on Global Taste and Typicity of Wines 305\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 The Grape and Its Maturation 309\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e10.1. Introduction 309\u003c\/p\u003e \u003cp\u003e10.2. Description and Composition of the Mature Grape 310\u003c\/p\u003e \u003cp\u003e10.3. Changes in the Grape During Maturation 322\u003c\/p\u003e \u003cp\u003e10.4. Definition of Ripeness—Concept of Vintage 343\u003c\/p\u003e \u003cp\u003e10.5. Impact of Various Other Factors on Maturation and Grape Composition at Ripeness 366\u003c\/p\u003e \u003cp\u003e10.6. \u003ci\u003eBotrytis cinerea \u003c\/i\u003e375\u003c\/p\u003e \u003cp\u003eReferences 391\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Harvest and Pre-fermentation Treatments 399\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e11.1. Introduction 399\u003c\/p\u003e \u003cp\u003e11.2. Improving Grape Quality by Overripening 400\u003c\/p\u003e \u003cp\u003e11.3. Harvest Date and Operations 401\u003c\/p\u003e \u003cp\u003e11.4. Acidity Adjustments of the Harvested Grapes 408\u003c\/p\u003e \u003cp\u003e11.5. Increasing Sugar Concentrations 412\u003c\/p\u003e \u003cp\u003e11.6. Enzymatic Transformations of the Grape After Harvest 418\u003c\/p\u003e \u003cp\u003e11.7. Use of Commercial Enzymes in Winemaking 427\u003c\/p\u003e \u003cp\u003eReferences 429\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Red Winemaking 431\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e12.1. Generalities 431\u003c\/p\u003e \u003cp\u003e12.2. Mechanical Processing of the Harvested Grapes 433\u003c\/p\u003e \u003cp\u003e12.3. Tank Filling 440\u003c\/p\u003e \u003cp\u003e12.4. Controlling Alcoholic Fermentation 446\u003c\/p\u003e \u003cp\u003e12.5. Maceration 452\u003c\/p\u003e \u003cp\u003e12.6. Draining Off the Skins and Pressing 469\u003c\/p\u003e \u003cp\u003e12.7. Malolactic Fermentation 480\u003c\/p\u003e \u003cp\u003e12.8. Automated Red Winemaking Methods 494\u003c\/p\u003e \u003cp\u003e12.9. Carbonic Maceration 499\u003c\/p\u003e \u003cp\u003eReferences 511\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 White Winemaking 513\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e13.1. Distinctive Characteristics of White Winemaking 513\u003c\/p\u003e \u003cp\u003e13.2. White Grape Quality and Picking Criteria 517\u003c\/p\u003e \u003cp\u003e13.3. Juice Extraction 526\u003c\/p\u003e \u003cp\u003e13.4. Protecting Juice from Oxidation 538\u003c\/p\u003e \u003cp\u003e13.5. Clarification 543\u003c\/p\u003e \u003cp\u003e13.6. Juice Treatments and the Advisability of Bentonite Treatments 552\u003c\/p\u003e \u003cp\u003e13.7. Fermentation Operations 552\u003c\/p\u003e \u003cp\u003e13.8. Making Dry White Wines in Barrels 557\u003c\/p\u003e \u003cp\u003e13.9. Controlling Reduction Off-Aromas During White Wine Aging 564\u003c\/p\u003e \u003cp\u003eReferences 568\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Other Winemaking Methods 571\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e14.1. Rosé Wines 571\u003c\/p\u003e \u003cp\u003e14.2. Botrytized Sweet Wines (Sauternes and Tokaji) 577\u003c\/p\u003e \u003cp\u003e14.3. Champagne and Sparkling Wines 588\u003c\/p\u003e \u003cp\u003e14.4. Fortified Wines 602\u003c\/p\u003e \u003cp\u003e14.5. Flor Wines 608\u003c\/p\u003e \u003cp\u003eReferences 612\u003c\/p\u003e \u003cp\u003eIndex 615\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e","brand":"John Wiley \u0026 Sons Inc","offers":[{"title":"Default Title","offer_id":49407092457815,"sku":"9781119584681","price":139.45,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781119584681.jpg?v=1730498146","url":"https:\/\/bookcurl.com\/products\/handbook-of-enology-volume-1-9781119584681","provider":"Book Curl","version":"1.0","type":"link"}