From the Back Cover
Since this discovery the findings of chemists, biochemists and microbiologists have led to controlled conditions in winemaking, producing more varied and higher quality wines.
The Handbook of Enology Volume 2: The Chemistry of Wine Stabilization and Treatments 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. This book discusses the scientific basics and technological problems of winemaking and the resulting consequences for the practitioner, providing an authoritative and complete reference manual for both the winemaker and the student.
This text will be invaluable to winemakers, students of enology or vinification and chemists interested in winemaking.
About the Author
A. Maujean Laboratoire d′Oenologie de l′Université de Reims–Champagne–Ardennes