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Concepts in Wine Chemistry by Yair Margolit at Abbey's Bookshop,
Concepts in Wine Chemistry
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Yair Margolit

Concepts in Wine Chemistry

Yair Margolit

$189.95   $161.36

Paperback

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English
Wine Appreciation Guild
10 May 2016
Winemaking technology; Wines
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.
By:  
Imprint:   Wine Appreciation Guild
Country of Publication:   United States
Edition:   3rd Revised edition
Dimensions:   Height: 254mm,  Width: 190mm,  Spine: 36mm
Weight:   1.157kg
ISBN:   9781935879527
ISBN 10:   1935879529
Pages:   528
Publication Date:  
Audience:   General/trade ,  ELT Advanced
Format:   Paperback
Publisher's Status:   Active

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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