• Wiley Online Library will be disrupted on 26 May from 10:00-12:00 BST (05:00-07:00 EDT) for essential maintenance

12. Stabilizing Wine by Physical and Physico-chemical Processes

  1. P. Ribéreau-Gayon Faculty of Enology1,
  2. Y. Glories Faculty of Enology1,
  3. A. Maujean2,
  4. D. Dubourdieu Faculty of Enology1

Published Online: 9 JUN 2006

DOI: 10.1002/0470010398.ch12

Book Title

Handbook of Enology: The Chemistry of Wine Stabilization and Treatments, Volume 2, 2nd Edition

Handbook of Enology: The Chemistry of Wine Stabilization and Treatments, Volume 2, 2nd Edition

Additional Information

How to Cite

Ribéreau-Gayon, P., Glories, Y., Maujean, A. and Dubourdieu, D. (2006) Stabilizing Wine by Physical and Physico-chemical Processes, in Handbook of Enology: The Chemistry of Wine Stabilization and Treatments, Volume 2, 2nd Edition, John Wiley & Sons, Ltd, Chichester, UK. doi: 10.1002/0470010398.ch12

Author Information

  1. 1

    Victor Segalen University of Bordeaux II, France

  2. 2

    Laboratory of Enology, University of Reims-Champagne-Ardennes, France

Publication History

  1. Published Online: 9 JUN 2006
  2. Published Print: 24 MAR 2006

ISBN Information

Print ISBN: 9780470010372

Online ISBN: 9780470010396

SEARCH

CHAPTER TOOLS

Get PDF (195K)

Keywords:

  • heat stabilization;
  • cold-stabilization treatment;
  • ion exchangers;
  • electrodialysis applications in winemaking;
  • stabilizing wine by physical process;
  • biological stabilization;
  • cation exchangers in treating wine

Summary

This chapter contains sections titled:

  • Introduction

  • Heat stabilization

  • Cold-stabilization treatment

  • Ion exchangers

  • Electrodialysis applications in winemaking

  • References

Get PDF (195K)