E-grāmata: Handbook of Enology, Volume 2: The Chemistry of Wine - Stabilization and Treatments 2nd Edition, v. 2, Handbook of Enology, Volume 2 Chemistry of Wine - Stabilization and Treatments [Wiley Online]

Updating the 1999 first edition, researchers from the Victor Segalen University of Bourdeaux II-Talence present the current scientific understanding of the chemistry of wine and the stabilization and treatments of wine. They write primarily for practitioners and students, but with the understanding that everyone is a potential researcher these days. The first English translation was by Jeffrey M. Blanco in 2000; Christine Rychlewski translated changes for the second edition. The first volume covers microbiology. Annotation ©2006 Book News, Inc., Portland, OR (booknews.com)

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.