- Author: JACQUES BLOUIN
- Publisher: Dunod
- Language: French
- Release date: 02/2015
- Number of pages: 304
- Dimensions: 24 x 17 x2.3 cm
- Weight: 554 g
- Format: softcover
- ISBN: 9782100710492
Sulfur dioxide (SO2) is often used in winemaking because it provides very effective protection against oxidation, bacteria and yeast. However, it is sometimes poorly controlled.
This book is a practical synthesis of all the necessary knowledge, in a language adapted to all practitioners. It brings together theoretical and technical knowledge on the many effects of SO2. More complex topics are presented in the appendix. The updated results are summarized by concrete examples of optimized implementation.
The detailed study of alternative solutions allows the selection of the most suitable ones while avoiding the pitfalls of false solutions. How much to add? When to add it? In what form? This book guides the reader (winegrower, oenologist, technician or student of the
This book guides the reader (winegrower, oenologist, technician or student in the industry) to the best practices for the use of SO2 in oenology, allowing the winemaker to produce a quality wine while avoiding excesses.
Grandson and son of winegrowers, former student of Jean Ribéreau-Gayon and Émile Peynaud, he directed the Wine Department of the Gironde Chamber of Agriculture for more than thirty years. He has continued his auditing and conference activities in ten countries and for ten years he was in charge of two international wine competitions.
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