Concepts in Wine Chemistry [Hardcover]

Yair, PH.D. Margalit (Author)

Book Description

Publication Date: September 2004

First published in 1997, Concepts in Wine Chemistry was the first text and reference book in decades to set out the basic science behind the chemistry of wine. Now, this new edition is fully revised and undated to meet the field's most recent developments and explain the chemistry backbone to the broader science of winemaking. The chapters are logically organised from the must and juice composition through each step of the winemaking process: fermentation, phenolics, oxidation, oak products, sulphur dioxide, cellar process and wine defects. Also included is a chapter on the history of wine chemistry and ancient winemaking practices, and a thorough index and chapter outlines.

Editorial Reviews

About the Author

Yair Margalit, Ph.D., author of the best-selling Winery Technology and Operations and Concepts in Wine Technology, is a physical chemist with many years of research and teaching experience. He operates a small family vineyard and winery and teaches winemaking and wine chemistry at the Israel Institute of Technology - the 'Technicon.' He also visits and consults with wineries worldwide.

Product Details

• Hardcover: 476 pages
• Publisher: Wine Appreciation Guild; 2 edition (September 2004)
• Language: English
• ISBN-10: 1891267744
• ISBN-13: 978-1891267741
• Product Dimensions: 10.4 x 7.2 x 1.5 inches
• Shipping Weight: 2.6 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #1,395,619 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

3 of 3 people found the following review helpful:

5.0 out of 5 stars Concepts in wine chemistry, June 14, 2009

By 

Robert Moncsko "BobM" (Cary, NC United States) - See all my reviews
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This review is from: Concepts in Wine Chemistry (Hardcover)

Great book. Goes into the depths of organic chemistry, right down to the molecular bonding of all sorts of wine and juice chemistry. Great coverage of short and long term ester, phenol production/extraction and most all aspects of wine making. Great text book. You do need to understand chemistry to get through this book.
BobM

1 of 1 people found the following review helpful:

5.0 out of 5 stars In depth look at wine chemistry, February 14, 2009

By 

John W. Havrilla - See all my reviews
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This review is from: Concepts in Wine Chemistry (Hardcover)

This book goes into the details of the chemistry of wine in all the steps of production. I found it to be very interesting but some background in chemistry or biology is needed.