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Concepts in Wine Chemistry (Paperback, 3rd Revised edition)
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Concepts in Wine Chemistry (Paperback, 3rd Revised edition)
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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.
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