Pascal Ribéreau-Gayon - Handbook of Enology, Volume 2

439 436

440 437

441 438

442 439

443 440

444 441

445 442

446 443

447 444

448 445

449 446

450 447

451 448

452 449

453 450

454 451

455 452

456 453

457 454

458 455

459 456

460 457

461 458

462 459

463 460

464 461

465 462

466 463

467 464

468 465

469 466

470 467

471 468

472 469

473 470

474 471

475 472

476 473

477 474

478 475

479 476

480 477

481 478

482 479

483 480

484 481

485 482

486 483

487 484

488 485

489 486

490 487

491 488

492 489

493 490

494 491

495 492

496 493

497 494

498 495

499 496

500 497

501 498

502 499

503 500

504 501

505 502

506 503

507 504

508 505

509 506

510 507

511 508

512 509

513 510

514 511

515 512

516 513

517 514

518 515

519 516

520 517

521 518

522 519

523 520

524 521

525 522

526 523

527 524

528 525

529 526

530 527

531 528

532 529

533 530

534 531

535 532

536 533

537 534

538 535

539 536

540 537

541 538

542 539

543 540

544 541

Volume 2

Third Edition

Pascal Ribéreau‐Gayon and Yves Glories

Research Unit in Enology, Institute of Vine and Wine Sciences, University of Bordeaux, Villenave d’Ornon, France

Alain Maujean

Laboratory of Enology, University of Reims‐Champagne‐Ardennes, France

Denis Dubourdieu

Research Unit in Enology, Institute of Vine and Wine Sciences, University of Bordeaux, Villenave d’Ornon, France

Coordinator: Philippe Darriet

Research Unit in Enology, Institute of Vine and Wine Sciences, University of Bordeaux, Villenave d’Ornon, France

Translator: John Towey

With assistance from Juliet Towey Vista Translations LLC, Portland, OR, USA

This edition first published 2021

© 2021 John Wiley & Sons Ltd

Edition History 1e Wiley 2000 2e Wiley 2005

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by law. Advice on how to obtain permission to reuse material from this title is available at http://www.wiley.com/go/permissions.

The right of Pascal Ribéreau‐Gayon, Yves Glories, Alain Maujean and Denis Dubourdieu to be identified as the authors of this work has been asserted in accordance with law.

Originally published in France as

Traité d’oenologie Volume 2 – Chimie du Vin, Stabilisation et traitement By Pascal Ribéreau‐Gayon, Yves Glories, Alain Maujean, Denis Dubourdieu © Dunod Editeur, 2017, Malakoff

Registered Offices John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, USA John Wiley & Sons Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK

Editorial Office The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK

For details of our global editorial offices, customer services, and more information about Wiley products visit us at www.wiley.com.

Wiley also publishes its books in a variety of electronic formats and by print‐on‐demand. Some content that appears in standard print versions of this book may not be available in other formats.

Limit of Liability/Disclaimer of Warranty In view of ongoing research, equipment modifications, changes in governmental regulations, and the constant flow of information relating to the use of experimental reagents, equipment, and devices, the reader is urged to review and evaluate the information provided in the package insert or instructions for each chemical, piece of equipment, reagent, or device for, among other things, any changes in the instructions or indication of usage and for added warnings and precautions. While the publisher and authors have used their best efforts in preparing this work, they make no representations or warranties with respect to the accuracy or completeness of the contents of this work and specifically disclaim all warranties, including without limitation any implied warranties of merchantability or fitness for a particular purpose. No warranty may be created or extended by sales representatives, written sales materials or promotional statements for this work. The fact that an organization, website, or product is referred to in this work as a citation and/or potential source of further information does not mean that the publisher and authors endorse the information or services the organization, website, or product may provide or recommendations it may make. This work is sold with the understanding that the publisher is not engaged in rendering professional services. The advice and strategies contained herein may not be suitable for your situation. You should consult with a specialist where appropriate. Further, readers should be aware that websites listed in this work may have changed or disappeared between when this work was written and when it is read. Neither the publisher nor authors shall be liable for any loss of profit or any other commercial damages, including but not limited to special, incidental, consequential, or other damages.

Library of Congress Cataloging‐in‐Publication Data

Names: Ribéreau‐Gayon, Pascal, author. | Dubourdieu, Denis, author. | Donèche, Bernard B., author. | Lonvaud, Aline A., author. | Glories, Yves, author. | Maujean, Alain, author. | Towey, John, translator.

Title: Handbook of enology.

Other titles: Traité d’oenologie. English

Description: Third edition / coordinator, Philippe Darriet ; translator John Towey. | Hoboken, NJ : Wiley, 2020‐2021. | Includes bibliographical references and indexes. | Contents: volume 1. The microbiology of wine and vinifications / Pascal Ribéreau‐Gayon, Denis Dubourdieu, Bernard B.Donèche and Aline A. Lonvaud – volume 2. The chemistry of wine stabilization and treatments / Pascal Ribéreau‐Gayon, Denis Dubourdieu, Yves Glories and Alain Maujean.

Identifiers: LCCN 2020033294 (print) | LCCN 2020033295 (ebook) | ISBN 9781119584681 (v. 1 ; hardback) | ISBN 9781119587767 (v. 2 ; hardback) | ISBN 9781119584629 (v. 1 ; epub) | ISBN 9781119588498 (v. 2 ; epub) | ISBN 9781119584698 (v. 1 ; adobe pdf) | ISBN 9781119588443 (v. 2 ; adobe pdf)

Subjects: LCSH: Wine and wine making–Handbooks, manuals, etc. | Wine and wine making–Microbiology–Handbooks, manuals, etc. | Wine and wine making–Chemistry–Handbooks, manuals, etc.

Classification: LCC TP548 .T7613 2020 (print) | LCC TP548 (ebook) | DDC 663/.2–dc23

LC record available at https://lccn.loc.gov/2020033294LC ebook record available at https://lccn.loc.gov/2020033295

Cover Design: Wiley

Cover Image: © Digoarpi/Shutterstock

Over 70 years ago, in 1949, under the direction of Professor Jean Ribéreau‐Gayon, the first edition of Traité d'oenologie (Handbook of Enology) appeared. That publication aimed to gather scientific and technical knowledge in the main fields of science still in its early stages, originating from the works of Louis Pasteur. Later on, the book was regularly republished by integrating the most recent experimental results, especially those conducted at the Bordeaux School of Enology. In 1997, the fourth edition, published under the direction of Professor Pascal Ribéreau‐Gayon and Professors Denis Dubourdieu, Yves Glories, Aline A. Lonvaud, Bernard B. Donèche, and Alain Maujean, was completely reshaped into two volumes.