Handbook of Enology: Volume 1, Third Edition by Pascal Ribéreau-Gayon, Yves Glories, Alain Maujean, Denis Dubourdieu, Philippe Darriet, John ToweyEnglish | PDF | 2021 | 1183 Pages | ISBN : 1119587662 | 26.4 MB
As an applied science, Enology is a collection of knowledge from the fundamental sciences including chemistry, biochemistry, microbiology, bioengineering, psychophysics, cognitive psychology, etc., and nourished by empirical observations. The approach used in the Handbook of Enology is thus the same. It aims to provide practitioners, winemakers, technicians and enology students with foundational knowledge and the most recent research results. This knowledge can be used to contribute to a better definition of the quality of grapes and wine, a greater understanding of chemical and microbiological parameters, with the aim of ensuring satisfactory fermentations and predicting the evolution of wines, and better mastery of wine stabilization processes. As a result, the purpose of this publication is to guide readers in their thought processes with a view to preserving and optimizing the identity and taste of wine and its aging potential.
