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.

Professor Emeritus Pascal Ribereau-Gayon; Editor, Coordinator and Author; Université Victor Segalen, Bordeaux, France.

Y. Glories and D. Dubourdieu, Faculty of Enology; Victor Segalen University of Bordeaux II Talence, Fance.

A. Maujean, Laboratory of Enology, University of Reims-Champagne-Ardennes.