Enologists from the Victor Segalen University of Bourdeaux II-Talence continue that institution's long history of publishing works about wine and wine making. They address microbiological aspects not so much for fellow researchers as for students and professionals engaged in making wine. Theoretical perspectives, however, are blended with the practical solutions. The second volume covers the chemistry of stabilization and treatments. The first two-volume edition was published in 1999 simultaneously in Spanish, French, and Italian, and translated into English the following year by Jeffrey M. Branco. The second has been updated, reviewed, and corrected, with the changes translated by Christine Rychlewski. Annotation ©2006 Book News, Inc., Portland, OR (booknews.com)
The "Microbiology" volume of the new revised and updated
Handbook of Enology focuses on the vinification process. It describes how yeasts work and how they can be influenced to achieve better results. It continues to look at the metabolism of lactic acid bacterias and of acetic acid bacterias, and again, how can they be treated to avoid disasters in the winemaking process and how to achieve optimal results. The last chapters in the book deal with the use of sulfur-dioxide, the grape and its maturation process, harvest and pre-fermentation treatment, and the basis of red, white and speciality wine making.
The result is the ultimate text and reference on the science and technology of the vinification process: understanding and dealing with yeasts and bacterias involved in the transformation from grape to wine. A must for all serious students and practitioners involved in winemaking.
