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The Chemistry and Biology of Winemaking: RSC 1st Edition

5 customer reviews
ISBN-13: 978-0854042661
ISBN-10: 0854042660
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The Chemistry and Biology of Winemaking: RSC + The Science of Wine: From Vine to Glass + Understanding Wine Technology: The Science of Wine Explained
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Editorial Reviews

Review

A thorough work....resembles most closely a textbook in terms of style and readability.Overall, I was pretty impressed by this book, and in particular in the historical context to modern winemaking which Hornsey provides.I can't think of many competing books around the same price that do as good a job. (Chemistry World, December 2007, 67 (Jamie Goode))

"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." (ChemBioChem, 2007, 8, 2315-2316)

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.

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Product Details

  • Paperback: 470 pages
  • Publisher: Royal Society of Chemistry; 1 edition (May 23, 2007)
  • Language: English
  • ISBN-10: 0854042660
  • ISBN-13: 978-0854042661
  • Product Dimensions: 6 x 1 x 9 inches
  • Shipping Weight: 1.7 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Best Sellers Rank: #674,118 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

1 of 1 people found the following review helpful By J. Elliott on April 14, 2011
Format: Paperback Verified Purchase
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.
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By gabriela vazquez on September 8, 2013
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It has all the information required for the study of winemaking, from the history to the science of winemaking. Great book for begginers.
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By Edwin Moore on July 26, 2015
Format: Paperback Verified Purchase
Great, I am able to cross reference and explanations of the biological/chemical interaction are wonderful.
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0 of 1 people found the following review helpful By John O'Rourke on January 15, 2013
Format: Paperback Verified Purchase
It was advertised, and priced, as a hardcover book. What I received was a soft-cover book. The content of the book is 5-star, the hardcover bait-and-switch is zero star, so it gets a three star rating.
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By Charles A Semones on July 28, 2015
Format: Paperback
great
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The Chemistry and Biology of Winemaking: RSC
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