Pascal Ribéreau-Gayon - Handbook of Enology - Volume 1

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VOLUME 1

Third Edition

Pascal Ribéreau‐Gayon, Denis Dubourdieu, Bernard B. Donèche and Aline A. Lonvaud

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 ToweyVista Translations LLC, Portland, OR, USA

This edition first published 2021

© 2021 John Wiley & Sons Ltd

Edition History 1e Wiley 2000 2e Wiley 2005

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The right of Pascal Ribéreau‐Gayon, Denis Dubourdieu, Bernard B. Donèche and Aline A. Lonvaud 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 1 – Microbiologie du Vin, Vinifications By Pascal Ribéreau‐Gayon, Denis Dubourdieu, Bernard B. Donèche, Aline A. Lonvaud © Dunod Editeur, 2017, Malakoff

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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: Traite´ 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 a 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.