{"product_id":"handbook-of-enology-volume-2","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\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":"John Towey","offers":[{"title":"Default Title","offer_id":42818403303485,"sku":"9781119587767","price":289.76,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0597\/7689\/2989\/files\/9781119587767_0b28caf2-d664-4850-a973-8674f42e500a.jpg?v=1766919494","url":"https:\/\/www.palmleaf.com.au\/products\/handbook-of-enology-volume-2","provider":"Palmleaf","version":"1.0","type":"link"}