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Handbook of Enology : The Microbiology of Wine and Vinifications

	Author(s):	P. Ribereau-Gayon, D. Dubourdieu, B. Doneche, A. Lonvaud
	Collection:
	Publisher:
	Year:	2006
	Language:	English
	Pages:	439 pages
	Size:	4.04 MB
	Extension:	PDF

[tab] [content title="Description"] [/content] [content title="Content"] Chapter 1 Organic Acids in Wine (pages 1–49): Chapter 2 Alcohols and Other Volatile Compounds (pages 51–64): Chapter 3 Carbohydrates (pages 65–90): Chapter 4 Dry Extract and Minerals (pages 91–108): Chapter 5 Nitrogen Compounds (pages 109–139): Chapter 6 Phenolic Compounds (pages 141–203): Chapter 7 Varietal Aroma (pages 205–230): Chapter 8 Chemical Nature, Origins and Consequences of the Main Organoleptic Defects (pages 231–284): Chapter 9 The Concept of Clarity and Colloidal Phenomena (pages 285–300): Chapter 10 Clarification and Stabilization Treatments: Fining Wine (pages 301–331): Chapter 11 Clarifying Wine by Filtration and Centrifugation (pages 333–367): Chapter 12 Stabilizing Wine by Physical and Physico?chemical Processes (pages 369–386): Chapter 13 Aging RedWines in Vat and Barrel: Phenomena Occurring During Aging (pages 387–428): [/content] [content title="About the author"]Pascal Marie André Ribéreau-Gayon , born onJune 4, 1930in Bordeaux and died onMay 15, 2011in the same city, is a French academic. He was the director of the Institute of Oenology at Bordeaux-II University .Bernard Donèche. The pathways of glucose catabolism were examined in a B. cinerea strain isolated from grape. Respirometric and enzymatic studies indicated . [/content] [/tab]

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