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,