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Handbook of Enology : The Microbiology of Wine and Vinifications
























Handbook of Enology : The Microbiology of Wine and Vinifications


Author(s):
P. Ribereau-Gayon, D. Dubourdieu, B. Doneche, A. Lonvaud



Collection:


Publisher:


Year:
2006


Language:
English


Pages:
439 pages


Size:
4.04 MB


Extension:
PDF





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[content title="Description"] [/content]

[content title="Content"]
Chapter 1 Organic Acids in Wine (pages 1–49):
Chapter 2 Alcohols and Other Volatile Compounds (pages 51–64):
Chapter 3 Carbohydrates (pages 65–90):
Chapter 4 Dry Extract and Minerals (pages 91–108):
Chapter 5 Nitrogen Compounds (pages 109–139):
Chapter 6 Phenolic Compounds (pages 141–203):
Chapter 7 Varietal Aroma (pages 205–230):
Chapter 8 Chemical Nature, Origins and Consequences of the Main Organoleptic Defects (pages 231–284):
Chapter 9 The Concept of Clarity and Colloidal Phenomena (pages 285–300):
Chapter 10 Clarification and Stabilization Treatments: Fining Wine (pages 301–331):
Chapter 11 Clarifying Wine by Filtration and Centrifugation (pages 333–367):
Chapter 12 Stabilizing Wine by Physical and Physico?chemical Processes (pages 369–386):
Chapter 13 Aging RedWines in Vat and Barrel: Phenomena Occurring During Aging (pages 387–428): [/content]

[content title="About the author"]Pascal Marie André Ribéreau-Gayon , born onJune 4, 1930in Bordeaux and died onMay 15, 2011in the same city, is a French academic. He was the director of the Institute of Oenology at Bordeaux-II University .Bernard Donèche. The pathways of glucose catabolism were examined in a B. cinerea strain isolated from grape. Respirometric and enzymatic studies indicated .

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