Concepts in Wine Chemistry, 3 Edition

by Yair Ph.D. Margalit

Wine Appreciation Guild | April 24, 2014 | Hardcover

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More than 150 years after Louis Pasteur attributed fermentation to a living organism, the field of wine microbiology and chemistry is vibrant with discovery. The last decade alone has seen great strides in our understanding of the biochemistry involved in vinification. In this new edition of his classic text, Yair Margalit gives the complete and current picture of the basic and advanced science behind these processes, making the updated Concepts in Wine Chemistry the broadest and most meticulous book on the topic in print. Organized to track the sequence of the winemaking process, chapters cover must and wine composition, fermentation, phenolic compounds, wine oxidation, oak products, sulfur dioxide, cellar processes, and wine defects. Margalit ends with chapters detailing the regulations and legal requirements in the production of wine, and the history of wine chemistry and winemaking practices of old.

Format: Hardcover

Dimensions: 544 pages, 3.94 × 2.76 × 0.39 in

Published: April 24, 2014

Publisher: Wine Appreciation Guild

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1935879812

ISBN - 13: 9781935879817

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– More About This Product –

Concepts in Wine Chemistry, 3 Edition

by Yair Ph.D. Margalit

Format: Hardcover

Dimensions: 544 pages, 3.94 × 2.76 × 0.39 in

Published: April 24, 2014

Publisher: Wine Appreciation Guild

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1935879812

ISBN - 13: 9781935879817

From the Publisher

More than 150 years after Louis Pasteur attributed fermentation to a living organism, the field of wine microbiology and chemistry is vibrant with discovery. The last decade alone has seen great strides in our understanding of the biochemistry involved in vinification. In this new edition of his classic text, Yair Margalit gives the complete and current picture of the basic and advanced science behind these processes, making the updated Concepts in Wine Chemistry the broadest and most meticulous book on the topic in print. Organized to track the sequence of the winemaking process, chapters cover must and wine composition, fermentation, phenolic compounds, wine oxidation, oak products, sulfur dioxide, cellar processes, and wine defects. Margalit ends with chapters detailing the regulations and legal requirements in the production of wine, and the history of wine chemistry and winemaking practices of old.

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