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The Chemistry and Biology of Winemaking

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The Chemistry and Biology of Winemaking not only discusses the science of winemaking but also aims to provide the reader with a wider appreciation of the impact of oenology on human society. Beginning with a history of wine the book discusses a wide range of topics from the vine, yeast and fermentation the winemaking processes, lactic acid bacteria and malo-lactic fermentation, through to maturation, ageing pests and diseases, with particular emphasis on the organisms involved. This book is ideal for anyone interested in the process of winemaking and will be of particular use to those with an interest in the chemical and biological sciences.

Author(s): Ian Hornsey
Edition: 1
Publisher: The Royal Society of Chemistry
Year: 2007

Language: English
Commentary: 13883
Pages: 470
Tags: Пищевая промышленность;Пищевая химия;Биохимия бродильных производств;

Cover......Page 1
The Chemistry and Biology of Winemaking......Page 3
Preface......Page 7
Contents......Page 9
Introduction......Page 15
1 History of Wine......Page 25
2 The Vine......Page 79
3 The Yeast and Fermentation......Page 128
4 Winemaking Processes......Page 175
5 Lactic Acid Bacteria and Malo-Lactic Fermentation......Page 217
6 Clarification, Stabilisation and Preservation......Page 256
7 Maturation and Ageing......Page 307
8 Fortified Wines......Page 323
9 Other Organisms Important in Oenology......Page 365
10 Pests and Diseases......Page 400
Appendix A Table of Wine Composition......Page 451
Appendix B Density Scales......Page 455
Subject Index......Page 457