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The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.

Table of Contents:

Abbreviated Table of Contents

PART A. FOOD MANUFACTURING: BACKGROUND

SECTION 1. PRINCIPLES AND ESTABLISHMENTS CLASSIFICATION

1. Fundamentals of food manufacturing
2. Manufacturing fermented food products
3. Food manufacturing in the United States: Standard Industrial Classification

SECTION 2. FLAVORS: FOOD PROCESSING, PRODUCT DEVELOPMENTS, AND RECENT ADVANCES

4. Food Flavorings: Applications In Food Processing
5. Flavor Development
6. Flavor Extraction
7. Flavor Distillation
8. Flavor and Genetic Engineering
9. Fungus and flavor
10. Flavor and solid liquid fermentation
11. Essential oils and herbs

SECTION 3. FOOD SANITATION AND ESTABLISHMENT INSPECTION

12. Food Sanitation
13. Establishment Inspection

PART B. FOOD PRODUCTS MANUFACTURING

SECTION 4. BAKERY PRODUCTS

14. Bread
15. Muffins
16. Cakes
17. Italian bakery
18. Flavor migration and dough

SECTION 5. BEVERAGES

19. Soft drink
20. Beer
21. Whiskey

SECTION 6 CEREALS: RICE AND NOODLES

22. Rice
23. Noodles

SECTION 7. CHEESES

24. Cheddar
25. Pasteurized
26. Cottage
27. Acidification and cheese
28. Cream cheese

SECTION 8. CONFECTIONERY

29. Chocolate
30. Establishment Inspection

SECTION 9. FATS AND OILS

31. Margarine
32. Cream products
33. Olive oils

SECTION 10. FRUITS AND FRUIT JUICES

34. Apples
35. Strawberries
36. Tropical
37. Juices flavor
38. Dried banana
39. Fresh-cut fruits

SECTION 11. FUNCTIONAL FOODS

40. Functional foods basics
41. Functional foods and global development
42. Dairy based functional foods
43. Constituents functional foods
44. Meat based functional foods
45. Cereal based functional foods

SECTION 12. HEALTH INGREDIENTS AND HEALTH PRODUCTS DEVELOPMENT FOR PREVENTING OR TREATING HUMAN DISEASES

46. Food Peptides
47. Fat-vitamins
48. Phytochemicals
49. Health and Microbes
50. Enterococci and dairy products
51. Health benefits and Fermented dairy products
52. Health and Allergies
53. Aging
54. Functional foods and Gastro-intestinal disorders I
55. Herbs and Diabetes
56. Calcium and functional foods

SECTION 13. MEAT AND MEAT PRODUCTS

57. Thermal processing
58. Ham
59. Sausages
60. Fermented meat
61. Processed pork meat flavors
62. Sensory quality

SECTION 14. MILK AND MILK PRODUCTS

63. Fluid milk
64. Milk processing characteristics
65. Genetics and Milk Production
66. Flavored milk
67. Fermented Western dairy products
68. Fermented Asian dairy products
69. Goat milk
70. Dairy Peptides
71. Sour cream
72. Dairy protein hydrolysates
73. Casein
74. Ice cream
75. Frozen Novelties
76. Yogurt
77. Infant formula
78. Flavors in milk and milk products

SECTION 15. POULTRY PRODUCTS

79. Marination
80. Sausages
81. Flavor
82. Packaging

SECTION 16. SEAFOOD

83. Frozen seafood description
84. Processing frozen seafood
85. Frozen Shellfish
86. Formulated fish
87. Flavorants from seafood byproducts
88. Sanitation
89. Aquaculture

SECTION 17. VEGETABLE PRODUCTS

90. Description
91. Avocado
92. French fries
93. Paprika
94. Pickles
95. Tofu
96. Tomato proce
97. Tomato, dried

Handbook of Food Products Manufacturing - Vol.1 by Y. H. Hui, Ramesh Chandan, Stephanie Clark, Nanna A. Cross, Joannie C. Dobbs, William J. Hurst, Leo M. Nollet, Eyal Shimoni, Nirmal Sinha, Erika B. Smith, Somjit Surapat, Fidel Todra, and Alan Titchenal Hardcover - 1,221 pages Shipped in CLICK HERE Cat.# JW-FSC2 $336.30 BUY Published:  2007  ISBN:  9780470125250

Health, Meat, Milk, Poultry, Seafood, and Vegetables

This authoritative reference covers food-manufacturing principles, and details the processing and manufacturing of products in the fields of: Health, Meat, Milk, Poultry, Seafood, and Vegetables.

• Includes an overview of food manufacturing principles
• Presents details of commercial processing for each commodity including (where appropriate) a general introduction, ingredients, technologies, types and evaluation of industrial products, special problems, types and evaluation of consumer products, and processing and product trends
• For each commodity, information includes the details of commercial processing of several representative foods.

Table of Contents:

PREFACE
CONTRIBUTORS

PART B: FOOD PRODUCTS MANUFACTURING (CONTINUED)

Section XII: Health Ingredients and Health Products Development for Preventing or Treating Human Diseases

46. Bioactive Peptides from Food Proteins
47. Lipid-Soluble Vitamins: Nutritional and Functional Aspects
48. Phytochemicals in Mediterranean Diet: The Interaction Between Tomato and Olive Oil Bioactive Compounds
49. Functional Microbes: Technology for Health Foods
50. Enterococci and Dairy Products
51. Fermented Milk: Health Benefits Beyond Probiotic Effect
52. Application of Functional Foods and Nutraceuticals in Allergic Disorders: Principles and Potential
53. Functional Foods, Herbs, and Aging
54. Functional Foods and Gastrointestinal Disorders
55. Herbs in the Management of Diabetes Mellitus with an Emphasis on Ginseng
56. Functional Foods and Minerals: Calcium

Section XIII: Meat and Meat Products

57. Thermal Processing
58. Ham
59. Sausages
60. Fermented Meat Production
61. Processed Pork Meat Flavors
62. Sensory Quality of Meat Products

Section XIV: Milk and Milk Products

63. Processing Quality Fluid Milk Products
64. Milk Composition, Physical and Processing Characteristics
65. Genetics and Milk Production
66. Flavored Milks
67. Fermented Milks Popular in Europe and North America
68. Fermented Milk in Asia
69. Goat Milk, Its Products and Nutrition
70. Bioactive Peptides in Dairy Products
71. Science and Technology of Sour Cream
72. Dairy Protein Hydrolysates
73. The Manufacture and Applications of Casein-Derived Ingredients
74. Ice Cream and Frozen Desserts
75. Frozen Novelties
76. Yogurt
77. Infant Formulas
78. Biochemical Processes in the Production of Flavor in Milk and Milk Products

Section XV: Poultry Products

79. Poultry Marination
80. Poultry Sausages
81. Flavor of Fresh and Frozen Poultry
82. Edible Packaging for Poultry and Poultry Products

Section XVI: Seafood

83. Frozen Seafood Products Description
84. Processing Frozen Seafoods
85. Shellfish Freezing
86. Processing Formulated Fish and Fish Products
87. Flavorants from Seafood Byproducts
88. Seafood Processing: Basic Sanitation Practices
89. Sustainable Intensive Aquaculture

Section XVII: Vegetable Products

90. Frozen Vegetables and Product Descriptions
91. Frozen Avocados
92. Frozen French Fried Potatoes and Quality Assurance
93. Paprika Production: Current Processing Techniques and Emerging Technologies
94. Pickles Manufacturing in the United States: Quality Assurance and Establishment Inspection
95. Soymilk and Tofu Manufacturing
96. Tomato Processing
97. Dried Tomato

VOLUME 2 INDEX
VOLUME 1 CONTENTS
VOLUME 2 CONTENTS

CUMULATIVE INDEX

Handbook of Food Products Manufacturing - Vol.2 by Y. H. Hui, Ramesh Chandan, Stephanie Clark, Nanna A. Cross, Joannie C. Dobbs, William J. Hurst, Leo M. Nollet, Eyal Shimoni, Nirmal Sinha, Erika B. Smith, Somjit Surapat, Fidel Todra, and Alan Titchenal Hardcover - 1,131 pages Shipped in CLICK HERE Cat.# JW-FSC3 $336.30 BUY Published:  2007   ISBN:  9780470125243

Principles, Bakery, Beverages, Cereals, Cheese, Confectionary
Fats, Fruits, and Functional Foods

This authoritative reference covers food manufacturing principles and details the processing and manufacturing of products in the fields of: Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods.

• Covers the manufacturing and processing of foods in: Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods
• Includes coverage of manufacturing principles
• Presents details of commercial processing for each commodity including (where appropriate) a general introduction, ingredients, technologies, types and evaluation of industrial products, special problems, types and evaluation of consumer products, and processing and product trends
• Includes truly international coverage with editors and contributors from all over the world.

Table of Contents:

PREFACE
CONTRIBUTORS LIST

PART A: FOOD MANUFACTURING: BACKGROUND

Section I: Principles and Establishments Classification

1. Fundamentals of Food Manufacturing
2. Fermented Products and Their Manufacture
3. Food Manufacturing in the United States: Standard Industrial Classification

Section II: Flavors: Food Processing, Product Developments, and Recent Advances

4. Food Flavorings: Principles of Applications.
5. Product Development.
6. Extraction Modes
7. Distillation and Drying
8. Genetic Engineering
9. Flavor Compounds Produced by Fungi, Yeasts, and Bacteria
10. Flavor Production by Solid and Liquid Fermentation
11. Herbs, Spices, and Essential Oils

Section III: Food Sanitation and Establishment Inspection

12. FDA GMPs, HACCP, and the Food Code
13. Food Establishment Inspection

PART B: FOOD PRODUCTS MANUFACTURING

Section IV: Bakery Products

14. Manufacturing of Bread and Bakery Products
15. Muffins and Bagels
16. Fundamentals of Cakes: Ingredients and Production
17. Traditional Italian Products from Wheat and Other Starchy Flours
18. Flavor Migration in Solid Food Matrices

Section V: Beverages

19. Carbonated Beverages
20. The Beer Brewing Process: Wort Production and Beer Fermentation
21. Manufacture of Whisky

Section VI: Cereals: Rice and Noodles

22. Rice-Based Products
23. Asian (Oriental) Noodles and Their Manufacture

Section VII: Cheeses

24. Cheddar and Related Hard Cheeses
25. Pasteurized Process and Related Cheeses
26. Cottage Cheese
27. Cheese Varieties Made by Direct Acidification of Hot Milk
28. Cream Cheese as an Acidified Protein-Stabilized Emulsion Gel

Section VIII: Confectionery

29. Chocolate and Cocoa
30. Confectionery: Inspection and Enforcement

Section IX: Fats and Oils.

31. Margarine and Dairy Spreads: Processing and Technology
32. Cream Products
33. Influence of Processing on Virgin Olive Oil Quality

Section X: Fruits and Fruit Juices.

34. Apple: Production, Chemistry, and Processing
35. Strawberries and Blueberries: Phytonutrients and Products
36. Major Tropical Fruits and Products: Banana, Mango, and Pineapple
37. Fruit Juices
38. Dried Banana
39. Fresh-Cut Fruits

Section XI: Functional Foods

40. Functional Foods and Ingredients
41. Functional Foods: International Considerations
42. Functional Foods Based on Dairy Ingredients
43. Functional Properties of Milk Constituents
44. Functional Foods Based on Meat Products
45. Gluten-Free Cereal Products as a Functional Food

VOLUME 1 INDEX
VOLUME 1 CONTENTS
VOLUME 2 CONTENTS

CUMULATIVE INDEX

Thermal Processing of Food: Potential Health Benefits and Risks by Senate Commission on Food Safety SKLM Softcover - 294 pages Shipped in CLICK HERE Cat.# JW-FSC4 $150.85 BUY Published:  2007   ISBN:  9783527319091

This is the latest and most authoritative documentation of current scientific knowledge regarding the health effects of thermal food processing. Authors from all over Europe and the USA provide an international perspective, weighing up the risks and benefits. In addition, the contributors outline those areas where further research is necessary.

Table of Contents:

Preface

REPORT AND CONCLUSIONS

CONTRIBUTIONS
Thermal Processing of Foods: Technological Aspects (Knorr D., Heinz V., Luscher C.)
Thermal Processing: More than extending the shelf life of foods (Hofmann T., Schieberle P.)
Nutritional Aspects (Rechkemmer G.)
Biological activities of Maillard reaction products (Marko D.)
Risk assessment of acrylamide (Dybing E.)
An ex-vivo approach to assess low dose effects of acrylamide (Baum M., Bertow D., Fauth E., Thielen S., Eisenbrand G.)
Risk assessment of Furan (Schlatter J.)
Heterocyclic Aromatic Amines: Potent Genotoxicants Formed in Cooked Meat (Turesky R.J., Holland R.D.)
Molecular Epidemiology of Food Pyrolysis Products in Relation to Colon, Breast, and Prostate Cancer (Nowell S., Sinha R., Ratnasinghe L, Lang N.P., Kadlubar F.F.)
The formation of 3-monocloropropane-1,2-diol (3-MCPD) in food and potential measures of control (Stadler R.H., Theurillat V., Studer A., Scanlan F., Seefelder W.)
Minimization strategies: acrylamide (Haase, N.U.)
Deep-fat frying as food heating process: product quality, safety and process control (Franke K., Reimerdes E.H.)
Thermal Processing of Food: Allergenicity (Poulsen L.K.)
Acrylamide Minimisation Concept - A Risk Management Tool (Kliemant A.)
The consequences of cooking: How the origin of cuisine shaped human culture, ecology and biology (Laden J.)

POSTERS
Formation, Structural Elucidation, Analysis and Toxicity of Thermal Degradation Products of the Fusarium Mycotoxin Nivalenol (Michael Bretz, Anja Knecht, Simon Gckler, Hans-Ulrich Humpf.)
Influence of Different Heating Processes on the Formation of Nucleotides, Nucleosides and Free Bases in Vegetables (Isabelle Klling-Speer, Alfred Montag.)
Determination of Free 3-Monochloropropane-1,2-Diol in Coffee and Coffee Surrogates (Torsten Kurzrock and Karl Speer)
Minimisation Concept - A Reaction on the Potential Health Risk of Acrylamide (A. Kliemant and H. Waldner.)
Isomerisation of lycopene due to thermal treatment of carrot homogenates: increased bioavailability of total lycopene and generation of 5-cis-lycopene in the human intestine (Esther Mayer-Miebach, Diana Behsnilian, Heike P. Schuchmann and Achim Bub)
Influence of high hydrostatic pressure on the formation of N-epsilon-carboxymethyllysine and N epsilon -carboxyethyllysine in Maillard-type reactions (Martina Kasper and Peter Schieberle)
Effect of acrylamide from a heated potato product on the acrylamide content in eggs, breast muscle meat, liver and kidney of hens (I. Halle, G. Flachowsky, M. Ihling, M. Lahrssen-Wiederholt, H. Klaffke)
PAH in Oil and Tocopherols - Analytical challenges in complying with EC recommendations (Sonja Schittko, Holger Fritz, Robert Gatermann, Ansgar Ruthenschrr)
Acrylamide in fried potato products - Influence of process conditions and precursor contents (Franke, Knut; Reimerdes, Ernst H.)
Thermal stability of zeaxanthin in potato homogenates (D. Behsnilian, E. Mayer-Miebach, P. Idda and H.P. Schuchmann)
Osmotic treatment as a pre-step to drying and frying (D. Behsnilian, E. Mayer-Miebach and W.-D. Koller)
Influence of Maillard reaction products on the inflammatory cellular response of macrophages (S. Muscat, M. Pischetsrieder)
Dosimetry of acrylamide and glycidamide binding to proteins in human blood (Daniel Bertow, Matthias Baum and Gerhard Eisenbrand)
DNA strand breaking capacity of acrylamide and glycidamide in mammalian cells (Doris Marko, Zeina Tjaden, Florian Fueller, Nicole Puppel)
2-dodecylcyclobutanone, the radiolytic product of pAlmitic acid, is genotoxic in the comet Assay and induces Chromosomal aberrations in preneoplastic cells using 24-Color-FISH (N. Knoll, A. Weise, M. Glei, U. Claussen, B. Marian, B. L. Pool-Zobel)

Participants and Contributors of the Symposium

Science, Society, and the Supermarket by David Castle, Cheryl Cline, Abdallah S. Daar, Charoula Tsamis, and Peter A. Singer Hardcover - 163 pages Shipped in CLICK HERE Cat.# JW-FSC5 $ 71.75 BUY Published:  2006   ISBN:  9780471770008

The Opportunities and Challenges of Nutrigenomics

The new science of nutrigenomics and its ethical and societal challenges

Gene-diet interactions - which underlie relatively benign lactose intolerance to life-threatening conditions such as cardiovascular disease - have long been known. But until now, scientists lacked the tools to fully understand the underlying mechanisms that cause these conditions. In recent years, however, strides in human genomics and the nutritional sciences have allowed for the advancement of a new science - dubbed nutrigenomics. Although this science may lead to personalized nutrition and dietary recommendations that can mitigate, prevent, or cure sickness, current oversight mechanisms and regulations for emerging direct-to-public nutrigenomic tests are still in their infancy.

Science, Society, and the Supermarket: The Opportunities and Challenges of Nutrigenomics discusses the many ethical, legal, and social challenges presented by nutrigenomics. Concerning itself with the basic uses of nutrigenomic research as well as its clinical and commercial aspects, this text sheds light on such issues as:

• Opportunities and challenges for nutrigenomics
• The science of nutrigenomics
• The ethics of nutrigenomic tests and information both in a clinical setting and by private third parties
• Alternatives for nutrigenomics service delivery
• Nutrigenomics and the regulation of health claims for foods and drugs
• Equity and access to nutrigenomics in industrialized and developing countries
• Intellectual property issues

By taking a proactive bioethical stance on the subject, Science, Society, and the Supermarket offers a thorough and timely analysis on both the benefits and risks of nutrigenomics. Along with a thought-provoking examination of the issues, this book provides ethical guidelines and recommendations for further study in policy and regulatory development.

Table of Contents:

Preface
Acknowledgments

1. NUTRITIONAL GENOMICS: OPPORTUNITIES AND CHALLENGES
1.1 Introduction
1.2 What is Nutritional Genomics?
1.3 Methodology and Approach of this Book
1.4 Opportunities and Challenges for Nutrigenomics
1.4.1 Improved health
1.4.2 Personalized dietary advice
1.4.3 Improved diet
1.4.4 More development of health-enhancing food products
1.4.5 Consumer empowerment
1.4.6 Reducing health disparities
1.4.7 Health care savings
1.5 Challenges and a Road Map of This Book
References

2. THE SCIENCE OF NUTRIGENOMICS AND NUTRIGENETICS
2.1 Introduction
2.2 The Scientific Context
2.2.1 Nutrigenomics
2.2.2 Nutrigenetics
2.3 The Case of MTHFR
2.4 Room for Improvement
2.4.1 Study design
2.4.2 Epigenetics
2.4.3 SNPs and haplotypes
2.4.4 Dietary intake assessment
2.4.5 Biomarkers
2.4.6 Susceptibility and predictions
2.4.7 Analytical and clinical validity
2.4.8 Clinical utility
2.5 Science and Technology Assessment
2.6 Conclusion
References

3. THE ETHICS OF NUTRIGENOMIC TESTS AND INFORMATION
3.1 Introduction
3.2 Ethical Principles
3.3 Nutrigenomics Testing in the Clinical Setting
3.3.1 Informed consent
3.3.2 Confidentiality
3.3.3 Secondary information
3.3.4 Families
3.3.5 Genetic testing of children and adolescents
3.4 Use of Nutrigenomics Information for Research
3.5 Use of Nutrigenomics Information by Private Third Parties
3.5.1 Insurance
3.5.2 Employment
3.5.3 Legal and social responses to fears of discrimination
3.6 Conclusion
References

4. ALTERNATIVES FOR NUTRIGENOMIC SERVICE DELIVERY
4.1 Introduction
4.2 Considerations for Nutrigenomic Service Delivery
4.2.1 Strength of the science
4.2.2 Regulatory environment
4.2.3 Human resource capacity and professional competence
4.2.4 Funding policy
4.2.5 Professional politics and culture
4.2.6 Consumers and patients
4.3 Four Alternative Models
4.3.1 Consumer model
4.3.2 Health practitioner model
4.3.3 Blended models
4.3.4 Public health model
4.4 Conclusion
References

5. NUTRIGENOMICS AND THE REGULATION OF HEALTH CLAIMS FOR FOODS AND DRUGS
5.1 Introduction
5.1.1 Genetic tests, service delivery, and genetic antidiscrimination
5.2 Food Categories: Functional Foods, Nutraceuticals, Medicinal Foods, and Dietary Supplements
5.2.1 Functional foods
5.2.2 Nutraceuticals
5.2.3 Medical or medicinal foods
5.2.4 Dietary supplements
5.3 Health-Related Claims Associated with Foods Compared to Drugs
5.3.1 Structure–function claims
5.3.2 Health claims
5.3.3 Medical food claims
5.3.4 Disease risk reduction claims
5.4 Nutrigenomic Information and the Regulation of Foods Compared to Drugs
5.4.1 The regulation of foods
5.4.2 The regulation of drugs
5.5 Food and Drug Regulations in Japan, the United States, and Canada
5.5.1 Japan
5.5.2 United States
5.5.3 Canada
5.6 Conclusion
References

6. NUTRIGENOMICS: JUSTICE, EQUITY, AND ACCESS
6.1 Introduction
6.2 Industrialized Country Context
6.2.1 Individualized nutrigenomic testing
6.2.2 Population-based nutrigenomics
6.3 Developing Country Context
6.3.1 Individualized nutrigenomic testing
6.4 Nutrigenomics and Intellectual Property
6.4.1 An issue of access to scientific information
6.5 Conclusion
References

7. CONCLUSIONS AND RECOMMENDATIONS
7.1 Introduction
7.1.1 Nutrigenomic science
7.1.2 Nutrigenomics and health information management
7.1.3 Nutrigenomic service delivery
7.1.4 Regulation of nutrigenomics
7.1.5 Access and equity
7.2 A Final Word

Index

Handbook of Enology, The Microbiology of Wine and Vinifications Vol.1 by Pascal Ribéreau-Gayon, Denis Dubourdieu, B. Donèche, and A. Lonvaud Hardcover - 512 pages Shipped in CLICK HERE Cat.# JW-FSC6 $216.30 BUY Published:  2005   ISBN:  9780470010341

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 bacteria's involved in the transformation from grape to wine. A must for all serious students and practitioners involved in winemaking.

Table of Contents:

Remarks Concerning the Expression of Certain Parameters of Must and Wine Composition.
Preface to the First Edition.
Preface to the Second Edition.

1. Cytology, Taxonomy and Ecology of Grape and Wine Yeasts.
2. Biochemistry of Alcoholic Fermentation and Metabolic Pathways of Wine Yeasts.
3. Conditions of Yeast Development.
4. Lactic Acid Bacteria.
5. Metabolism of Lactic Acid Bacteria.
6. Lactic Acid Bacteria Development in Wine.
7. Acetic Acid Bacteria.
8. The Use of Sulfur Dioxide in Must and Wine Treatment.
9. Products and Methods Complementing the Effect of Sulfur Dioxide.
10. The Grape and its Maturation.
11. Harvest and Pre-Fermentation Treatments.
12. Red Winemaking.
13. White Winemaking.
14. Other Winemaking Methods.

Index.

Handbook of Enology - The Chemistry of Wine - Stabilization and Treatments Vol.2,  2 ed. by Pascal Ribéreau-Gayon, Y. Glories, A. Maujean, and Denis Dubourdieu Hardcover - 450 pages Shipped in CLICK HERE Cat.# JW-FSC7 $206.30 BUY Published:  2006   ISBN:  9780470010372

The Handbook of Enology Volume 2: The Chemistry of Wine Stabilization and Treatments uniquely combines chemical theory with the descriptions of day-to-day work in the latter stages of winemaking from clarification and stabilization treatments to ageing processes in vats and barrels. The expert authors discuss:

• Compounds in wine, such as organic acids, carbohydrates, and alcohol.
• Stabilization and treatments
• The chemical processes taking effect in bottled wine

The information provided helps to achieve better results in winemaking, providing an authoritative and complete reference manual for both the winemaker and the student.

Table of Contents:

Part One The Chemistry of Wine.

1. Organic Acids in Wine.
2. Alcohols and Other Volatile Compounds.
3. Carbohydrates.
4. Dry Extract and Minerals.
5. Nitrogen Compounds.
6. Phenolic Compounds.
7. Varietal Aroma.

Part Two Stabilization and Treatments of Wine.

8. Chemical Nature, Origins and Consequences of the Main Organoleptic Defects.
9. The Concept of Clarity and Colloidal Phenomena.
10. Clarification and Stabilization Treatments: Fining Wine.
11. Clarifying Wine by Filtration and Centrifugation.
12. Stabilizing Wine by Physical and Physicochemical Processes.
13. Aging Red Wines in Vat and Barrel: Phenomena Occurring During Aging.

Index.

Handbook of Enology - Volumes 1 and 2 by Pascal Ribéreau-Gayon Hardcover - 928 pages Shipped in CLICK HERE Cat.# JW-FSC8 $336.30 BUY Published:  2006   ISBN:  9780470011577

A must for all serious students and practitioners of viticulture, the Handbook of Enology (volumes 1 and 2) serves as both a text and reference book for students and practitioners interested and working in the field of winemaking. Carefully revised and updated, this second edition features new scientific and technological results to reflect the most up-to-date knowledge in winemaking. Written by two esteemed authors, the handbook discusses the scientific basics and technological problems of winemaking and the resulting consequences for the practitioner, providing an authoritative and complete reference manual for the winemaker, and an in-depth textbook for the student.