The Chemistry and Biology of Winemaking [Hardcover]

Ian S Hornsey (Author), Royal Society of Chemistry (Author)

Book Description

ISBN-10: 0854042660 | ISBN-13: 978-0854042661 | Publication Date: May 23, 2007 | Edition: 1

Someone once said that 'wine is a mixture of chemistry, biology and psychology'. It has certainly fascinated people over the centuries and without a doubt been enjoyed by many. Indeed, from its serendipitous roots as an attempt to store fruit, wine has been woven into the fabric of society; from its use in religion to today's sophisticated products sampled over a meal. The Chemistry and Biology of Winemaking not only discusses the science of winemaking but also aims to provide the reader with a wider appreciation of the impact of oenology on human society. Beginning with a history of wine the book discusses a wide range of topics, with particular emphasis on the organisms involved. Starting with the role of yeast in fermentation, it goes on to discuss so-called 'killer yeasts', lactic acid bacteria and the role that genetically modified organisms may have in the future. This book is ideal for anyone interested in the process of winemaking and will be of particular use for those with an interest in the chemical and biological sciences.

Editorial Reviews

Review

"The book is written in an easy-to-read style and would suit undergraduate and other students training in the area of oenology. Likewise, any reader interested in gaining a deeper understanding of, in particular, the biology of winemaking, will appreciate this book. I thoroughly enjoyed reading this book, well done Ian Hornsey."

Book Description

The Chemistry and Biology of Winemaking not only discusses the science of winemaking but also aims to provide the reader with a wider appreciation of the impact of oenology on human society. Beginning with a history of wine the book discusses a wide range of topics from the vine, yeast and fermentation the winemaking processes, lactic acid bacteria and malo-lactic fermentation, through to maturation, ageing pests and diseases, with particular emphasis on the organisms involved. This book is ideal for anyone interested in the process of winemaking and will be of particular use to those with an interest in the chemical and biological sciences.

Product Details

• Hardcover: 470 pages
• Publisher: Royal Society of Chemistry; 1 edition (May 23, 2007)
• Language: English
• ISBN-10: 0854042660
• ISBN-13: 978-0854042661
• Product Dimensions: 9.1 x 6.1 x 1 inches
• Shipping Weight: 1.7 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #986,594 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

5.0 out of 5 stars This book is for serious wine students, April 14, 2011

By 

J. Elliott "Don Juan's reckless son" (Atlanta) - See all my reviews
(REAL NAME)   

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This review is from: The Chemistry and Biology of Winemaking (Hardcover)

This book is for serious wine students at either the senor or graduate level. You will need a heavy background in organic chemistry, biochemistry, microbiology and wine making to understand the science in it. It is well written and well documented. It is well worth reading and using as a reference if you have the required science background and interest in wine making.