The handbook of enology vol.1 microbiology of wine and vinification

This book discusses the scientific basics of winemaking and the resulting consequences for the practitioner. It provides an authoritative and complete reference manual for both the winemaker and the student.

Cytology, taxonomy and ecology of grape and wine yeast. Biochemistry of alcoholic fermentation and metabolic pathways of wine yeasts. Conditions of yeast development. Lactic acid bacteria. Metabolism of lactic acid bacteria. Lactic acid bacteria : developments in wine. Acetic acid bacteria. The use of sulfur dioxide in must and wine treatment. Products and methods complementing the effect of sulphur dioxide. The grape and its maturation. Harvest and pre-fermentation treatment. Red winemaking. White winemaking. Other winemaking methods.