The Chemistry and Biology of Winemaking not only discusses the science of winemaking but also aims to provide the reader with a wider appreciation of the impact of enology on human society.

Beginning with a history of wine the book discusses a wide range of topics, with particular emphasis on the organisms involved.

The Chemistry and Biology of Winemaking covers:

• the role of yeast in fermentation
• discusses the so called "killer yeasts"
• lactic acid bacteria
• the role of genetically modified organisms
• and more!

Contents

1. The History of Wine
2. The Vine
3. The Yeast and Fermentation
4. Winemaking Processes
5. Lactic Acid Bacteria and Malo-lactic Fermentation
6. Clarification, Stabilisation and Preservation
7. Maturation and Aging
8. Fortified Wines
9. Other Organisms Important to Enology
10. Pests and Diseases

Appendices

• Table of Wine Composition
• Density Scales

Index

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