The Handbook of Enology: Microbiology of Wine

by Pascal Ribereau-Gayon (Editor), D. Dubourdieu (Editor), B. Doneche (Editor)
Hardcover - 250 pages Vol 1 (January 2000) John Wiley & Sons; ISBN: 0471973629 ; Dimensions (in inches): 1.25 x 9.97 x 7.63 Wine growing and production have become an important part of economies the world over. Advances in science and technology have improved all steps of winemaking. This stand-alone book describes the microbiological fundamentals of winemaking as well as the methods and technology involved in wine production. This fascinating text combines scientific know-how with an engaging narrative of the day-to-day work in the vineyard, during harvest, at fermentation, and in the cellar. (Amazon.com)
ISBN	0471973629