Handbook of Enology, the Chemistry of Wine Stabilization and Treatments

by Pascal Ribéreau-Gayon, Denis Dubourdieu, Y. Glories, et al.

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The transformation of grapes into wine has been the focus of much scientific research for centuries. It was not until the nineteenth century that the role of yeasts in alcoholic fermentation was discovered. Since this discovery the findings of chemists, biochemists and microbiologists have led to controlled conditions in winemaking, producing more varied and higher quality wines. The Handbook of Enology Volume 2: The Chemistry of Wine Stabilization...

Format:Hardcover

Language:English

ISBN:0471973637

ISBN13:9780471973638

Release Date:January 2000

Publisher:Wiley

Length:410 Pages

Weight:2.35 lbs.

Dimensions:1.1" x 7.3" x 10.0"

Related Subjects

Agricultural Sciences Beer By Region Chemistry Clinical Chemistry Cooking Cooking Crafts & Hobbies Drinks & Beverages Engineering

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Handbook of Enology, the Chemistry of Wine Stabilization and Treatments

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