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2 Reviews
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20 of 20 people found the following review helpful:
5.0 out of 5 stars
Science and winemaking combined,
By A Customer
This review is from: The Handbook of Enology: Volume 2, The Chemistry of Wine Stabilisation and Treatments (Handbook of Enology: Microbiology of Wine) (Hardcover)
I am currently working as a enologist in a wine producing company. I am actively involved every day with winemaking as well as wine research. To know the latest research being done on wine is thus very important to me. This book presents the latest research and facts in a scientific way, which should be helpful for both the scientist, winemaker as well as the novice. The wealth of enological knowledge which the French acquired over many years is now also available to the non-French speaking wine community through this book. The different chapters in this book cover a wide field of enology and I can recommend it.
3 of 3 people found the following review helpful:
5.0 out of 5 stars
Best book on the subject,
By
This review is from: The Handbook of Enology: Volume 2, The Chemistry of Wine Stabilisation and Treatments (Handbook of Enology: Microbiology of Wine) (Hardcover)
This is a standard reference that everyone involved in winemaking should own. If more wine journalists bought and read these volumes we would not have to see so many myths and misunderstandings in print. My only objection is the high price, making it almost impossible to buy for the amateur wine enthusiast that is interested in wine chemistry.
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Handbook of Enology, The Chemistry of Wine: Stabilization and Treatments (Volume 2, 2) by Pascal Ribéreau-Gayon (Hardcover - June 14, 2006)
$210.00 $184.38
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