This is the companion book to the author's best selling Concepts In Wine Chemistry. It is a successor to his original Winery Technology & Operations. Since the author published his first book in 1990, he has shifted much of his time from research and teaching to operating his own small winery and consulting world-wide with other winemakers. Thus, this new text has a very practical and applied science character. In addition there have been significant discoveries and technological advances in winemaking since the original text. The enlarged sections on fermentation, skin contact, acid balance, the use of oak, phenolics and quality control reflect and expand upon the original text. This is a "how-to" book, organized in the sequence of the processes a winemaker faces when confronted with the rapid challenge of converting fresh grapes into good wine. As the author points out, the grapes will make wine by themselves due to natural biological and chemical processes. However, to make good wine or even great wine, nature must be guided by the skilled and artful hand of the winemaker. The author's many years of experience in producing many different wines helps the reader focus on the right processes at the right time to achieve winemaking success.
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About the Author
Yair Margalit, Ph.D., author of the best-selling Winery Technology and Operations and Concepts in Wine Chemistry, 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.
--This text refers to an alternate
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1 of 17 people found the following review helpful:
5.0 out of 5 stars
make your wine beter,
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This review is from: Concepts in Wine Technology (Paperback)
good book must to have if you are a wine maker
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Inside This Book
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First Sentence:
The main object in following up the developments changes of the grapes during the ripening period is to confirm the maturity state of the grapes, with respect to the wine we are going to produce. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
potassium bitartarate, tartarate crystals, calcium tartarate, fining particles, lees layer, wine evaluation, copper haze, cold stabilization, cellar operations, malolactic bacteria, wine processing, first racking, wine spoilage, polymeric phenols, wine conditions, varietal aroma, stuck fermentation, yeast lees, wine surface, wine technology, volatile acidity, wine acidity, wine components, total acidity, wine quality Key Phrases - Capitalized Phrases (CAPs): (learn more)
Sauvignon Blanc, New Zealand Wine Ind, Pinot Noir, Cabernet Franc, United States, Wine East New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
The main object in following up the developments changes of the grapes during the ripening period is to confirm the maturity state of the grapes, with respect to the wine we are going to produce. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
potassium bitartarate, tartarate crystals, calcium tartarate, fining particles, lees layer, wine evaluation, copper haze, cold stabilization, cellar operations, malolactic bacteria, wine processing, first racking, wine spoilage, polymeric phenols, wine conditions, varietal aroma, stuck fermentation, yeast lees, wine surface, wine technology, volatile acidity, wine acidity, wine components, total acidity, wine quality Key Phrases - Capitalized Phrases (CAPs): (learn more)
Sauvignon Blanc, New Zealand Wine Ind, Pinot Noir, Cabernet Franc, United States, Wine East New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 28
books:
See all 28 books this book cites
5
books
cite this book:
- Concepts in Wine Chemistry by Yair, PH.D. Margalit on 4 pages
- Grape Growing by Robert J. Weaver in Back Matter
- Knowing and Making Wine by Emile Peynaud in Back Matter
- Wine in Everyday Cooking by Patricia Ballard in Front Matter
- Fine Wine in Food by Patricia Ballard in Front Matter
See all 28 books this book cites
- Wine Investment for Portfolio Diversification: How Collecting Fine Wines Can Yield Greater Returns Than Stocks and Bonds by Mahesh Kumar in Front Matter
- Concepts in Wine Chemistry by Yair, PH.D. Margalit in Front Matter
- Bartender's Black Book, 7th Edition: 2,700 New and Classic Recipes by Stephen Kittredge Cunningham in Front Matter
- Rich, Rare and Red: A Guide to Port by Ben Howkins in Front Matter
- California Wine Lover's Cookbook by Malcolm Herbert in Front Matter
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