Die 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.…mehr
Die 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.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Volume 1 Foreword Preface to the Second Edition Preface to the First Edition Remarks Concerning the Expression of Certain Parameters of Must and Wine Composition
Part I - Microbiology of Wine 1 Yeasts 2 Yeast Metabolism 3 Conditions of Yeast Development 4 Lactic Acid Bacteria 5 Metabolism of Lactic Acid Bacteria 6 Lactic Acid Bacteria Development in Wine 7 Acetic Acid Bacteria 8 The Use of Sulfur Dioxide in Must and Wine Treatment 9 Products and Methods Complementing the Effect of Sulfur Dioxide
Part II - Vinification Reflections on Global Taste and Typicity of Wines 10 The Grape and its Maturation 11 Harvest and Pre-Fermentation Treatments 12 Red Winemaking 13 White Winemaking 14 Other Winemaking Methods Foreword Preface to the Second Edition Preface to the First Edition Remarks Concerning the Expression of Certain Parameters of Must and Wine Composition
Part I - Microbiology of Wine 1 Yeasts 2 Yeast Metabolism 3 Conditions of Yeast Development 4 Lactic Acid Bacteria 5 Metabolism of Lactic Acid Bacteria 6 Lactic Acid Bacteria Development in Wine 7 Acetic Acid Bacteria 8 The Use of Sulfur Dioxide in Must and Wine Treatment 9 Products and Methods Complementing the Effect of Sulfur Dioxide
Part II - Vinification Reflections on Global Taste and Typicity of Wines 10 The Grape and its Maturation 11 Harvest and Pre-Fermentation Treatments 12 Red Winemaking 13 White Winemaking 14 Other Winemaking Methods Volume 2 Part I - 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 II - Wine Stabilization and Treatments 8 Main Sensory Defects: Chemical Nature, Origins and Consequences 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 Tanks and Barrels: Phenomena Occurring During Aging References Index
Volume 1 Foreword Preface to the Second Edition Preface to the First Edition Remarks Concerning the Expression of Certain Parameters of Must and Wine Composition
Part I - Microbiology of Wine 1 Yeasts 2 Yeast Metabolism 3 Conditions of Yeast Development 4 Lactic Acid Bacteria 5 Metabolism of Lactic Acid Bacteria 6 Lactic Acid Bacteria Development in Wine 7 Acetic Acid Bacteria 8 The Use of Sulfur Dioxide in Must and Wine Treatment 9 Products and Methods Complementing the Effect of Sulfur Dioxide
Part II - Vinification Reflections on Global Taste and Typicity of Wines 10 The Grape and its Maturation 11 Harvest and Pre-Fermentation Treatments 12 Red Winemaking 13 White Winemaking 14 Other Winemaking Methods Foreword Preface to the Second Edition Preface to the First Edition Remarks Concerning the Expression of Certain Parameters of Must and Wine Composition
Part I - Microbiology of Wine 1 Yeasts 2 Yeast Metabolism 3 Conditions of Yeast Development 4 Lactic Acid Bacteria 5 Metabolism of Lactic Acid Bacteria 6 Lactic Acid Bacteria Development in Wine 7 Acetic Acid Bacteria 8 The Use of Sulfur Dioxide in Must and Wine Treatment 9 Products and Methods Complementing the Effect of Sulfur Dioxide
Part II - Vinification Reflections on Global Taste and Typicity of Wines 10 The Grape and its Maturation 11 Harvest and Pre-Fermentation Treatments 12 Red Winemaking 13 White Winemaking 14 Other Winemaking Methods Volume 2 Part I - 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 II - Wine Stabilization and Treatments 8 Main Sensory Defects: Chemical Nature, Origins and Consequences 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 Tanks and Barrels: Phenomena Occurring During Aging References Index
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