2021/04/14 by Pascal Ribéreau‐Gayon, Denis Dubourdieu, Bernard Donèche +3 · 1 citation
Agricultural and Biological Sciences · Medicine · #Alcohol Consumption and Health Effects #Fermentation and Sensory Analysis #Horticultural and Viticultural Research
paper · doi:10.1002/9781119588320
openalex publication_date 2021/04/14 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/18
THE CHEMISTRY OF WINE. Organic Acids in Wine. Alcohols and Other Volatile Compounds. Carbohydrates. Dry Extract and Minerals. Nitrogen Compounds. Phenolic Compounds. Varietal Aroma. STABILIZATION AND TREATMENTS OF WINE. Chemical Nature, Origins and Consequences of the Main Organoleptic Defects. The Concept of Clarity and Colloidal Phenomena. Clarification and Stabilization Treatments: Fining Wine. Clarifying Wine by Filtration and Centrifugation. Stabilizing Wine by Physical and Physicochemical Processes. Aging Red Wines in Vat and Barrel: Phenomena Occurring During Aging. Index.