Handbook of Enology, 2nd Edition, Volume 2

As an applied science, Enology is a collection of knowledge from the fundamental sciences including chemistry, biochemistry, microbiology, bioengineering, psychophysics, cognitive psychology, etc., and nourished by empirical observations. The approach used in the Handbook of Enology is thus the same. It aims to provide practitioners, winemakers, technicians and enology students with foundational knowledge and the most recent research results. This knowledge can be used to contribute to a better definition of the quality of grapes and wine, a greater understanding of chemical and microbiological parameters, with the aim of ensuring satisfactory fermentations and predicting the evolution of wines, and better mastery of wine stabilization processes. As a result, the purpose of this publication is to guide readers in their thought processes with a view to preserving and optimizing the identity and taste of wine and its aging potential. This third English edition of The Handbook of Enology , is an enhanced translation from the 7th French 2017 edition, and is published as a two-volume set describing aspects of winemaking using a detailed, scientific approach. The authors, who are highly-respected enologists, examine winemaking processes, theorizing what constitutes a perfect technique and the proper combination of components necessary to produce a quality vintage. They also illustrate methodologies of common problems, revealing the mechanism behind the disorder, thus enabling a diagnosis and solution. Volume 2: The Chemistry of Wine and Stabilization and Treatments looks at the wine itself in two parts. Part One analyzes the chemical makeup of wine, including organic acids, alcoholic, volatile and phenolic compounds, carbohydrates, and aromas. Part Two describes the procedures necessary to achieve a perfect wine: the clarification processes of fining, filtering and centrifuging, stabilization, and aging. Coverage includes: Wine chemistry; Organic acids; Alcohols and other volatile products; Carbohydrates; Dry extract and mineral matter; Nitrogen substances; Phenolic compounds; The aroma of grape varieties; The chemical nature, origin and consequences of the main organoleptic defects; Stabilization and treatment of wines; The chemical nature, origin and consequences of the main organoleptic defects; The concept of clarity and colloidal phenomena; Clarification and stabilization treatments; Clarification of wines by filtration and centrifugation; The stabilization of wines by physical processes; The aging of wines in vats and in barrels and aging phenomena. The target audience includes advanced viticulture and enology students, professors and researchers, and practicing grape growers and vintners.

As an applied science, enology is a collection of knowledge from the fundamental sciences including chemistry, biochemistry, microbiology, bioengineering, psychophysics, cognitive psychology, etc., and nourished by empirical observations. The approach used in the Handbook of Enology is thus the same. It aims to provide practitioners, winemakers, technicians and enology students with foundational knowledge and the most recent research results. This knowledge can be used to contribute to a better definition of the quality of grapes and wine, a greater understanding of chemical and microbiological parameters, with the aim of ensuring satisfactory fermentations and predicting the evolution of wines, an7thd better mastery of wine stabilization processes. As a result, the purpose of this publication is to guide readers in their thought processes with a view to preserving and optimizing the identity and taste of wine and its aging potential. This third English edition of The Handbook of Enology , is an enhanced translation from the 7h French 2017 edition, and is published in print as individual themed volumes and as a two-volume set, describing aspects of winemaking using a detailed, scientific approach. The authors, who are highly-respected enologists, examine winemaking processes, theorizing what constitutes a perfect technique and the proper combination of components necessary to produce a quality vintage. They also illustrate methodologies of common problems, revealing the mechanism behind the disorder, thus enabling a diagnosis and solution. Volume 1: The Microbiology of Wine and Vinifications addresses the first phase of winemaking to produce an «unfinished» wine: grading grape quality and maturation, yeast biology then adding it to the grape crush and monitoring its growth during vinification; and identifying and correcting undesired conditions, such as unbalanced lactic and acetic acid production, use of sulfur dioxide and alternatives, etc. Coverage includes: Wine microbiology; Yeasts; Yeast metabolism; The conditions for the development of yeasts; Lactic acid bacteria, their metabolism and their development in wine; Acetic bacteria; The use of sulfur dioxide in the treatment of musts and wines; Products and processes acting in addition to sulfur dioxide; Winemaking; The grape and its maturation; Harvesting and processing of grapes after harvest; Vinification in red and white wine making. The target audience includes advanced viticulture and enology students, professors and researchers, and practicing grape growers and vintners.

The «Microbiology» volume of the new revised and updated Handbook of Enology focuses on the vinification process. It describes how yeasts work and how they can be influenced to achieve better results. It continues to look at the metabolism of lactic acid bacterias and of acetic acid bacterias, and again, how can they be treated to avoid disasters in the winemaking process and how to achieve optimal results. The last chapters in the book deal with the use of sulfur-dioxide, the grape and its maturation process, harvest and pre-fermentation treatment, and the basis of red, white and speciality wine making. 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.

The second edition of the «go-to» reference in this field is completely updated and features more than 80% new content, with emphasis on new developments in the field, especially in industrial applications. No other book covers the topic in such a comprehensive manner and in such high quality. Edited by the Nobel laureate R. H. Grubbs and D. J. O?Leary, Volume 2 of the 3-volume work focusses on applications in organic synthesis. With a list of contributors that reads like a «Who's-Who» of metathesis, this is an indispensable one-stop reference for chemists in academia and industry. View the set here – http://www.wiley.com/WileyCDA/WileyTitle/productCd-3527334246.html Other available volumes: Volume 1: Catalyst Development and Mechanism, Editors: R. H. Grubbs and A. G. Wenzel – http://www.wiley.com/WileyCDA/WileyTitle/productCd-3527339485.html Volume 3: Polymer Synthesis, Editors: R. H. Grubbs and E. Khosravi – http://www.wiley.com/WileyCDA/WileyTitle/productCd-3527339507.html

Handbook of Clinical Psychology, Volume 2: Children and Adolescents provides comprehensive coverage of the fundamentals of clinical psychological practice for the young from assessment through treatment, including the innovations of the past decade in ethics, cross cultural psychology, psychoneuroimmunology, cognitive behavioral treatment, psychopharmacology, and pediatric psychology.

Comprehensive Handbook of Psychological Assessment, Volume 2 presents the most up-to-date coverage on personality assessment from leading experts. * Contains contributions from leading researchers in this area. * Provides the most comprehensive, up-to-date information on personality assessment. * Presents conceptual information about the tests.

The second edition of the Handbook of Metathesis, edited by Nobel Prize Winner Robert H. Grubbs and his team, is available as a 3 Volume set as well as individual volumes. Volume 1, edited by R. H. Grubbs together with A. G. Wenzel focusses on Catalyst Development and Mechanism. The new edition of this set is completely updated (more than 80% new content) and expanded, with a special focus on industrial applications. Written by the «Who-is-Who» of metathesis, this book gives a comprehensive and high-quality overview. It is the perfect and ultimate one-stop-reference source in this field and indispensable for chemists in academia and industry alike. View the set here – http://www.wiley.com/WileyCDA/WileyTitle/productCd-3527334246.html Other available volumes: Volume 2: Applications in Organic Synthesis, Editors: R. H. Grubbs and D. J. O?Leary – http://www.wiley.com/WileyCDA/WileyTitle/productCd-3527339493.html Volume 3: Polymer Synthesis, Editors: R. H. Grubbs and E. Khosravi – http://www.wiley.com/WileyCDA/WileyTitle/productCd-3527339507.html