Concepts in Wine Technology, 3 Edition

by Yair Ph.D. Margalit

Wine Appreciation Guild | April 24, 2014 | Hardcover

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Following the enormous, decade-long success of his best-selling Winery Technology and Operations, physical chemist and winemaker Yair Margalit comes out with the successive, Concepts in Wine Technology, fully updated and revised to meet the advances of modern winemaking. Among the extended topics are fermentation, skin contact, acid balance, phenolics, bottling, the use of oak and quality control. He begins in the vineyard discussing proper maturation, soil and climate, bunch health, vineyard disease states and grape varieties. Next he tackles the pre-harvest with a careful look at vineyard management and preparing the winery for harvest. Dr. Margalit then outlines the entire process of harvesting, from destemming, crushing and skin contact as it applies to both red and white grapes to pressing, must correction and temperature control. Fermentation is examined fully and includes a lengthy look at the factors affecting malo-lactic fermentation and its pros and cons. There is a huge chapter on cellar operations that deals with racking, stabilization, fining, filtration, blending and maintaining winery hardware, followed by sections on barrelling and bottling. The final chapter pulls together the more general aspects of wine technology, covering sulphur-dioxides, different forms of wine spoilage and ways to ward them off, legal regulations and, one of the most important and enigmatic compounds in wine, phenolics.

Format: Hardcover

Dimensions: 320 Pages, 6.69 × 9.84 × 0.79 in

Published: April 24, 2014

Publisher: Wine Appreciation Guild

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1935879804

ISBN - 13: 9781935879800

Found in: Beverages

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Concepts in Wine Technology, 3 Edition

Concepts in Wine Technology, 3 Edition

by Yair Ph.D. Margalit

Format: Hardcover

Dimensions: 320 Pages, 6.69 × 9.84 × 0.79 in

Published: April 24, 2014

Publisher: Wine Appreciation Guild

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1935879804

ISBN - 13: 9781935879800

From the Publisher

Following the enormous, decade-long success of his best-selling Winery Technology and Operations, physical chemist and winemaker Yair Margalit comes out with the successive, Concepts in Wine Technology, fully updated and revised to meet the advances of modern winemaking. Among the extended topics are fermentation, skin contact, acid balance, phenolics, bottling, the use of oak and quality control. He begins in the vineyard discussing proper maturation, soil and climate, bunch health, vineyard disease states and grape varieties. Next he tackles the pre-harvest with a careful look at vineyard management and preparing the winery for harvest. Dr. Margalit then outlines the entire process of harvesting, from destemming, crushing and skin contact as it applies to both red and white grapes to pressing, must correction and temperature control. Fermentation is examined fully and includes a lengthy look at the factors affecting malo-lactic fermentation and its pros and cons. There is a huge chapter on cellar operations that deals with racking, stabilization, fining, filtration, blending and maintaining winery hardware, followed by sections on barrelling and bottling. The final chapter pulls together the more general aspects of wine technology, covering sulphur-dioxides, different forms of wine spoilage and ways to ward them off, legal regulations and, one of the most important and enigmatic compounds in wine, phenolics.

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