Someone once said that 'wine is a mixture of chemistry, biology and
psychology'. It has certainly fascinated people over the centuries
and without a doubt been enjoyed by many. Indeed, from its
serendipitous roots as an attempt to store fruit, wine has been
woven into the fabric of society; from its use in religion to
today's sophisticated products sampled over a meal. The Chemistry
and Biology of Winemaking not only discusses the science of
winemaking but also aims to provide the reader with a wider
appreciation of the impact of oenology on human society. Beginning
with a history of wine the book discusses a wide range of topics,
with particular emphasis on the organisms involved. Starting with
the role of yeast in fermentation, it goes on to discuss so-called
'killer yeasts', lactic acid bacteria and the role that genetically
modified organisms may have in the future. This book is ideal for
anyone interested in the process of winemaking and will be of
particular use for those with an interest in the chemical and
biological sciences.
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