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  • Make Your Own Favourite Beverages, Germinate and Malt Your Own Grain, Use Many Grain Types and Potatoes, Ferment Your Own Wash, Distil Your Own Spirit, Make Your Own Liqueurs, Make a Bush Still for Oils       

  • Handbook of enology: Volume 2. The chemistry of wine stabilization and treatments.

    Author(s) : Ribereau-Gayon, P. ;  Glories, Y. ;  Maujean, A. ;  Dubourdieu, D.

    Author Affiliation : Correspondence address: Faculty of Oenology, Victor Segalen University of Bordeaux II, Talence, France.

    Editors : Ribéreau-Gayon, P.Glories, Y.Maujean, A.Dubourdieu, D.

    Book : Handbook of enology: Volume 2. The chemistry of wine stabilization and treatments 2000 pp.404 pp.

    Abstract : This book was originally published in French in 1998. It is intended for winemakers, students of oenology or vinification and chemists working in winemaking, and combines chemical theory with the day-to-day work in the latter stages of winemaking. It discusses the scientific basis and technological problems of winemaking and the resulting consequences for the practitioner. The book is divided into 2 sections: Section I covers the chemistry of wine formation and its composition, and has 7 chapters: organic acids in wine; alcohols and other volatile compounds; carbohydrates; dry extract and minerals; nitrogen compounds; phenolic compounds; and varietal aroma. Section II deals with the stabilization and treatments of wine in 6 chapters: chemical nature, origins and consequences of the main organoleptic defects; the concept of clarity and colloidal phenomena; clarification and stabilization treatments: fining wine; clarifying wine by filtration and centrifugation; stabilizing wine by physical and physiochemical processes; and aging red wines in vat and barrel: phenomena occurring during aging.
  •     In How to Distill, you’ll learn every aspect of home distilling, from the fundamentals to controlling flavour development to packaging. It doesn’t matter if you want to be a moonshiner or whiskey maker, a rum distiller or gin infuser, this book will get you started on your journey.

  • This essential and groundbreaking reference gives a comprehensive overview of one of the most fascinating, important, and controversial trends in the world of wine: the scientific and technological innovations that are now influencing how grapes are grown and how wine is made. Jamie Goode, a widely respected authority on wine science, details the key scientific developments relating to viticulture and enology, explains the practical application of science to techniques that are used around the world, and explores how these issues are affecting the quality, flavor, and perception of wine. The only complete resource available on the subject, “The Science of Wine: From Vine to Glass” engagingly discusses a wide range of topics including terroir, biodynamics, the production of ‘natural’ or manipulation-free wines, the potential effect of climate change on grape growing, the health benefits of wine, and much more. It covers some of the most hotly debated issues including genetically modified grape vines, sulphur dioxide, the future of cork, and wine flavor chemistry. More than 100 illustrations and photographs make even the most complex topics clear, straightforward, and easy to understand. This title is engagingly written for a wide audience of students, winemakers, wine professionals, and general readers interested in the science of wine.


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