The "Microbiology" volume of the new revised and updated Handbook of Enology focuses on the vinification process.

Features of Handbook of Enology: Volume 1: The Microbiology of Wine and Vinifications:

• describes how yeasts work and how they can be influenced to achieve better results
• continues to look at the metabolism of lactic acid bacterias and of acetic acid bacterias, and how can they be treated to avoid disasters in the winemaking process and how to achieve optimal results
• covers the use of sulfur-dioxide, the grape and its maturation process, harvest and pre-fermentation treatment
• the basis of red, white and speciality wine making

Handbook of Enology 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.

Contents

1. Cytology, Taxonomy and Ecology of Grape and Wine Yeasts
2. Biochemistry of Alcoholic Fermentation and Metabolic Pathways of Wine Yeasts
3. Conditions of Yeast Development
4. Lactic Acid Bacteria
5. Metabolism of Lactic Acid Bacteria
6. Lactic Acid Bacteria Development in Wine
7. Acetic Acid Bacteria
8. The Use of Sulfur Dioxide in Must and Wine Treatment
9. Products and Methods Complementing the Effect of Sulfur Dioxide
10. The Grape and its Maturation
11. Harvest and Pre-Fermentation Treatments
12. Red Winemaking
13. White Winemaking
14. Other Winemaking Methods

Index

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