The Handbook of Enology Volume 2: The Chemistry of Wine Stabilization and Treatments, 2nd edition 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 Handbook of Enology Volume 2: The Chemistry of Wine Stabilization and Treatments, 2nd edition discusses:

• 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 the winemaker.

Contents

The Chemistry of Wine

1. Organic Acids in Wine
2. Alcohols and Other Volatile Compounds
3. Carbohydrates
4. Dry Extract and Minerals
5. Nitrogen Compounds
6. Phenolic Compounds
7. Varietal Aroma

Stabilization and Treatments of Wine

8. Chemical Nature, Origins and Consequences of the Main Organoleptic Defects
9. The Concept of Clarity and Colloidal Phenomena
10. Clarification and Stabilization Treatments: Fining Wine
11. Clarifying Wine by Filtration and Centrifugation
12. Stabilizing Wine by Physical and Physicochemical Processes
13. Aging Red Wines in Vat and Barrel: Phenomena Occurring During Aging

Index

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