Handbook of Enology: The Microbiology of Wine and Vinifications, Volume 1, 2nd Edition

The result is the ultimate text and reference on the science and technology of the vinification process: understanding and dealing with yeasts and bacterias involved in the transformation from grape to wine. A must for all serious students and practitioners involved in winemaking.Content:
Chapter 1 Cytology, Taxonomy and Ecology of Grape and Wine Yeasts (pages 1–51):
Chapter 2 Biochemistry of Alcoholic Fermentation and Metabolic Pathways of Wine Yeasts (pages 53–77):
Chapter 3 Conditions of Yeast Development (pages 79–113):
Chapter 4 Lactic Acid Bacteria (pages 115–137):
Chapter 5 Metabolism of Lactic Acid Bacteria (pages 139–159):
Chapter 6 Lactic Acid Bacteria Development in Wine (pages 161–181):
Chapter 7 Acetic Acid Bacteria (pages 183–192):
Chapter 8 The Use of Sulfur Dioxide in Must and Wine Treatment (pages 193–221):
Chapter 9 Products and Methods Complementing the Effect of Sulfur Dioxide (pages 223–240):
Chapter 10 The Grape and its Maturation (pages 241–297):
Chapter 11 Harvest and Pre?Fermentation Treatments (pages 299–325):
Chapter 12 Red Winemaking (pages 327–395):
Chapter 13 White Winemaking (pages 397–443):
Chapter 14 Other Winemaking Methods (pages 445–480):