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Winemaking Technology Handbook from C.H.I.P.S.

Chemistry and Biology of Winemaking
by Ian Hornsey

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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Chemistry and Biology of Winemaking
by Ian Hornsey
2007 457 pages $63.95 + shipping
Texas residents please add 6.75 % sales tax

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