Handbook of Enology
Pascal Ribéreau‐Gayon, Denis Dubourdieu, Bernard Donèche, Aline A. Lonvaud, Philippe Darriet, John Towey
Abstract
THE CHEMISTRY OF WINE. Organic Acids in Wine. Alcohols and Other Volatile Compounds. Carbohydrates. Dry Extract and Minerals. Nitrogen Compounds. Phenolic Compounds. Varietal Aroma. STABILIZATION AND TREATMENTS OF WINE. 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 Physicochemical Processes. Aging Red Wines in Vat and Barrel: Phenomena Occurring During Aging. Index.
Topics & Concepts
PsychologyFermentation and Sensory AnalysisHorticultural and Viticultural ResearchAlcohol Consumption and Health Effects