Brettanomyces et phénols volatils. Outils pratiques pour prévenir et limiter les altérations dans les vins

Brettanomyces et phénols volatils. Outils pratiques pour prévenir et limiter les altérations dans les vins

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  • Author: VINCENT RENOUF
  • Publisher: Tec and Doc
  • Language: French
  • Date of publication: 10/2015
  • Number of pages: 250
  • Dimensions: 15.5 x 24 cm
  • Weight: 413g
  • Format: Paperback
  • ISBN: 9782743020866

Presentation:

The book describes preventive technical options for combating the development of Brettanomyces at each of the stages of wine production, from the harvest to the bottling bottles. After reminders of microbiology and a presentation of yeast, are exposed the tools of control and fight during the pre-fermentation, fermentation and during ageing. The last chapter presents the microbiological analysis tools useful to winemakers to steer production routes and manage better risk 'Brett'.

The purpose of this book is to provide an inventory of the work of research conducted around the world on this topic. He is illustrated by numerous examples and results obtained among producers, in real conditions. This practical guide will help winemakers and microbiologists to better prevent wine spoilage.

The author:

Vincent Renouf is an engineer, microbiologist and doctor of oenology. Author of a reference thesis in microbial ecology of grapes and wines and of two books published by Lavoisier (Microbiology of wine and Malolactic fermentation in wines), he is currently director of Chêne & Cie, a cooperage company, and continues field activity as an advisor to prestigious estates in the Bordeaux vineyards, particularly with regard to the prevention of alterations by Brettanomyces.

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