Concepts in Wine Chemistry (Hardcover, 3rd Revised edition)

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.

General

Imprint:	Wine Appreciation Guild
Country of origin:	United States
Release date:	August 2012
First published:	July 2012
Authors:	Yair Margalit
Editors:	James Crumb
Dimensions:	254 x 190 x 39mm (L x W x T)
Format:	Hardcover
Pages:	528
Edition:	3rd Revised edition
ISBN-13:	978-1-935879-81-7
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > Winemaking technology Promotions
LSN:	1-935879-81-2
Barcode:	9781935879817

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