Concepts in Wine Chemistry, Third Edition

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9781935879527: Concepts in Wine Chemistry, Third Edition
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More than 150 years after Louis Pasteur attributed fermentation to a living organism, the field of wine microbiology and chemistry is vibrant with discovery. The last decade alone has seen great strides in our understanding of the biochemistry involved in vinification. In this new edition of his classic text, Yair Margalit gives the complete and current picture of the basic and advanced science behind these processes, making the updated Concepts in Wine Chemistry the broadest and most meticulous book on the topic in print. Organized to track the sequence of the winemaking process, chapters cover must and wine composition, fermentation, phenolic compounds, wine oxidation, oak products, sulfur dioxide, cellar processes, and wine defects. Margalit ends with chapters detailing the regulations and legal requirements in the production of wine, along with the history of wine chemistry and winemaking practices of old.

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About the Author:

Yair Margalit, P.hD. is a world renowned physical chemist, a practicing winemaker, a university professor, and the author of the bestselling Winery Technology & Operations.

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Book Description Wine Appreciation Guild, United States, 2016. Paperback. Condition: New. 3rd Revised edition. Language: English . Brand New Book. The primary text since 1997 for scores of universities and winemakers in a dozen countries, Concepts in Wine Chemistry, by physical chemist and winemaker Yair Margalit, is now totally revised and updated, making it, in editor James Crumb s, Ph.D. words, the broadest, most meticulous book on the topic in print. Under study here is the basic and advanced chemistry behind the practical concepts of winemaking: must and wine composition, fermentation, phenolic compounds, aroma and flavor, oxidation and wine aging, oak products, sulfur dioxide, cellar processes and wine faults. Dr. Margalit also gives the biochemist s slant on the question: is wine good for you?New to this edition are the latest discoveries that have changed winemaking and brought about new techniques and innovations, including advances in the understanding of volatile esters, red wine phenolic compounds, yeast and factors affecting fermentation, flavour compounds and red-wine colour characteristics, technical properties of naturally fermented wines, pesticide use, malolactic fermentation, and the use of wood. Seller Inventory # AAS9781935879527

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Book Description Wine Appreciation Guild, United States, 2016. Paperback. Condition: New. 3rd Revised edition. Language: English . Brand New Book. The primary text since 1997 for scores of universities and winemakers in a dozen countries, Concepts in Wine Chemistry, by physical chemist and winemaker Yair Margalit, is now totally revised and updated, making it, in editor James Crumb s, Ph.D. words, the broadest, most meticulous book on the topic in print. Under study here is the basic and advanced chemistry behind the practical concepts of winemaking: must and wine composition, fermentation, phenolic compounds, aroma and flavor, oxidation and wine aging, oak products, sulfur dioxide, cellar processes and wine faults. Dr. Margalit also gives the biochemist s slant on the question: is wine good for you?New to this edition are the latest discoveries that have changed winemaking and brought about new techniques and innovations, including advances in the understanding of volatile esters, red wine phenolic compounds, yeast and factors affecting fermentation, flavour compounds and red-wine colour characteristics, technical properties of naturally fermented wines, pesticide use, malolactic fermentation, and the use of wood. Seller Inventory # AAS9781935879527

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Book Description Wine Appreciation Guild, United States, 2016. Paperback. Condition: New. 3rd Revised edition. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. The primary text since 1997 for scores of universities and winemakers in a dozen countries, Concepts in Wine Chemistry, by physical chemist and winemaker Yair Margalit, is now totally revised and updated, making it, in editor James Crumb s, Ph.D. words, the broadest, most meticulous book on the topic in print. Under study here is the basic and advanced chemistry behind the practical concepts of winemaking: must and wine composition, fermentation, phenolic compounds, aroma and flavor, oxidation and wine aging, oak products, sulfur dioxide, cellar processes and wine faults. Dr. Margalit also gives the biochemist s slant on the question: is wine good for you?New to this edition are the latest discoveries that have changed winemaking and brought about new techniques and innovations, including advances in the understanding of volatile esters, red wine phenolic compounds, yeast and factors affecting fermentation, flavour compounds and red-wine colour characteristics, technical properties of naturally fermented wines, pesticide use, malolactic fermentation, and the use of wood. Seller Inventory # BZV9781935879527

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Book Description 2016. Paperback. Condition: New. 3rd Revised edition. Paperback. A study of the basic and advanced chemistry behind the practical concepts of winemaking and the biochemist's slant on the question: is wine good for you?Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. 528 pages. 1.066. Seller Inventory # 9781935879527

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