Voor gevorderde wijnmakers én drinkers.

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Product Description

First published in 1997, CONCEPTS IN WINE CHEMISTRY was the first text and reference book in decades to explain the basic science behind the chemistry of wine. This new edition is now fully revised and updated to meet the field's most recent developments and give the chemistry backbone to the broader science of winemaking. The chapters are logically organized from the musts and juice composition through each step of the winemaking process: fermentation, phenolics, oxidation, oak products, sulfur dioxide, cellar process and wine defects. Also included is a chapter on the history of wine chemistry and ancient winemaking practices, and a thorough index and chapter outlines.

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Product Details

• Amazon Sales Rank: #370892 in Books
• Published on: 2004-09
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 476 pages

About the Author
Yair Margalit, Ph.D. is a physical chemist with many years of research and teaching experience. He operates a small family vineyard and winery and teaches winemaking and wine chemistry at the Israel Institute of Technology--the "Technicon." He also visits and consults with wineries world wide.

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Customer Reviews

Concepts in wine chemistry
Great book. Goes into the depths of organic chemistry, right down to the molecular bonding of all sorts of wine and juice chemistry. Great coverage of short and long term ester, phenol production/extraction and most all aspects of wine making. Great text book. You do need to understand chemistry to get through this book.
BobM

In depth look at wine chemistry
This book goes into the details of the chemistry of wine in all the steps of production. I found it to be very interesting but some background in chemistry or biology is needed.