Handbook of Enology, The Chemistry of Wine: Stabilization and Treatments (Volume 2, 2)

The Handbook of Enology Volume 2: The Chemistry of Wine Stabilization and Treatments uniquely combines chemical theory with the descriptions of day-to-day work in the latter stages of winemaking from clarification and stabilization treatments to ageing processes in vats and barrels. The expert authors discuss: Compounds in wine, such as organic acids, carbohydrates, and alcohol. Stabilization and treatments The chemical processes taking effect in bottled wine The information provided helps to achieve better results in winemaking, providing an authoritative and complete reference manual for both the winemaker and the student.

Since the discovery of the role of yeast and alcoholic fermentation in transforming grape juice into wine in the 19th century, many scientific experiments in microbiology, biochemistry and chemistry have provided the basis for accurate definitions of the technological practices used in making different wines and continuous improvements in production conditions, as well as, consequently, the quality of the various types of wine.

 In 1999, the first edition of the Handbook of Enology Volume 2 "The chemistry of wine, stabilization and treatments" provided an overview of scientific knowledge at that time and its application in techniques commonly used during the second stage in winemaking, including stabilizing the wine, any treatments required, clarification, and aging processes in vats and barrels.

This new edition reaps the benefits of new developments based on the latest findings produced by extremely active scientific research in this field. There have been significant changes in the new version, including in-depth modifications to present updated knowledge as well as additional paragraphs covering entirely new topics. Altogether, the new edition has approximately 10% more pages than the previous version.

This new, updated handbook provides valuable information for winemakers, enology students, and, in general, for biochemistry and microbiology specialists interested in the scientific and technical issues involved in vinification.

Cover Page......Page 1 Title Page......Page 5 ISBN 0470010371......Page 6 Contents......Page 7 Acknowledgments......Page 9 Part One The Chemistry of Wine......Page 11 1 Organic Acids in Wine......Page 13 2 Alcohols and Other Volatile Compounds......Page 61 3 Carbohydrates......Page 75 4 Dry Extract and Minerals......Page 101 5 Nitrogen Compounds......Page 119 6 Phenolic Compounds......Page 151 7 Varietal Aroma......Page 215 Part Two Stabilization and Treatments of Wine......Page 241 8 Chemical Nature, Origins and Consequences of the Main Organoleptic Defects......Page 243 9 The Concept of Clarity and Colloidal Phenomena......Page 295 10 Clarification and Stabilization Treatments: Fining Wine......Page 311 11 Clarifying Wine by Filtration and Centrifugation......Page 343 12 Stabilizing Wine by Physical and Physico-chemical Processes......Page 379 13 Aging Red Wines in Vat and Barrel: Phenomena Occurring During Aging......Page 397 Index......Page 439 This is a standard reference that everyone involved in winemaking should own. If more wine journalists bought and read these volumes we would not have to see so many myths and misunderstandings in print. My only objection is the high price, making it almost impossible to buy for the amateur wine enthusiast that is interested in wine chemistry. The "Chemistry" volume of the Handbook of Enology focuses on the ageing of wine in the bottle. Wine contains a wide range of compounds, such as organic acids, alcohols and other volatiles, carbohydrates, minerals, nitrogen compounds, phenolic compounds, flavours and fragrances, dry extracts, etc. A must for all serious students and practitioners of viticulture, the Handbook of Enology (volumes 1 and 2) serves as both a text and reference book for students and practitioners interested and working in the field of winemaking.