Concepts in Wine Chemistry, 3rd Edition

Yair Margalit

Published by Board and Bench Publishing, 2012
ISBN 10: 1935879812 / ISBN 13: 9781935879817
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Synopsis: 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, and the history of wine chemistry and winemaking practices of old.

About the Author: Yair Margalit, Ph.D., is the author of the best-selling Winery Technology and Operations and Concepts in Wine Technology. He is founder and winemaker of renowned Margalit Winery and teaches wine technology and chemistry at the Israeli Institute of Technology.

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Title: Concepts in Wine Chemistry, 3rd Edition
Publisher: Board and Bench Publishing
Publication Date: 2012
Binding: Hardcover
Book Condition: Used: Good

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