The chemistry & biology of winemaking

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, 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.

The History of Wine. The Vine. The Yeast and Fermentation. Winemaking Processes. Lactic Acid Bacteria and Malo-lactic Fermentation. Clarification, Stabilisation and Preservation. Maturation and Ageing. Fortified Wines. Other Organisms Important to Oenology. Pests and Diseases.