Customer Reviews

Winery Technology and Operations:A Handbook for Small Wineries

5 star:		(7)
4 star:		(6)
3 star:		(0)
2 star:		(1)
1 star:		(1)

 

 

I'm a home winemaker in the heart of the best viticulture region in North America being groomed to become a commercial winemaker in the next year or so. I have read MANY how-to books on the subject, taken courses and toured many operating wineries. I rate Jeff Cox's "From Vines to Wines" as the best entry level book around, and I rate Yair Margalit's Handbook as positively the best I've seen for winemakers with some experience behind them. Yair is a PhD, so stand by for some heavy chemistry, but it does not get in the way of understanding this marvelous little book. This is truly HANDS ON stuff with nothing left out! I found Yair's straight-forward style just the ticket for untangling complex winemaking concepts and clearing up my understanding of some pretty difficult wine technology. He definitely added to my expertise and affected the way I will approach winemaking in the future. If you're interested in fine tuning your winemaking technique, get this book!

Dr. Margalit's book is an easy to read primer useful for any wine student studying the technology and chemistry behind winemaking. His prose style intersperses the scientific elements with winemaking techniques from the grape ripening stages through the final production and quality checks of the produced wine. He defines most of the key acronyms and explains in simple to read precise language key winemaking concepts, using many graphs and well-placed illustrations. Topics are indexed well, and a series of appendices at the end of the book allow the reader to continue reading forward the topics at a high level, while being able to refer to added technical detail available when needed. The sections on wine acids are very concise and to the point. There is a lot of real world information in here, distilled from many more technical texts not as easy to read as this one. This is a very solid wine making primer. Kim Hartleroad - graduate of the UC Davis Winemaking for Distance Learners program

Overall, Margalit's book is excellent both as a reference guide for student winemakers and small commercial winemakers. It includes helpful tables converting brix to potential alcohol but the explanation of sugar correction is a bit more confusing than it needs to be. The section on SO2 is good and gives comprehensive chemical background. Explanations of procedures for crush and press are easily understood and accurate. Good information of clarification and fining. As a cellar-rat and apprentice winemaker in a small commercial winery I have found this book very helpful.

Not your average beginner winemaking book, but good information for those who would like to take their winemaking to the next level. More rigorous material, but making the effort to sort through the science in this book will make your wine better. Great reference for small wineries, and valuable for serious hobbyists.

This book seems to be an excellent reference that contains a lot of informations valuable to the advanced wine brewers as well as winery operators. The author's chemistry back ground certainly help many unexplained problems that occur during the fermentation be understood scientifically and also a lot easier.
I believe that I may manage a brewery by myself with the assistance of this book.

This book won't replace going to UC Davis, but it is a good start if you are looking to break into professional winemaking. It concisely touches on all of the important aspects of making wine with commercial equipment. It is well written and straight forward in its style. Basically, it is everything you want in an intro book.

This text includes explanations and procedures which are easy to use and understand. My winery is small and private. With some basic equipment, I have been able to produce some well recieved good reviews.

Excellent reference book with solid chemistry terminology and descriptions, although those just getting started may want to take first year chemistry or at least refresh their grade 12 understanding for the boring bits.

I find it best to just catch the intro to each chapter and refer back to it prior to crush each year for a refresher.

If you are a home winemaker you may find it overwhelming, so maybe stick to consulting your best you-brew expert for advise. I used Bosa in Vancouver Canada.

Very technical in some areas. The chemistry will bring you back to your inorganic and organic chemistry days. Good solid information and test procedures to use in making your wine. This book would be good for the very serious amateur and for the technically inclined person.

This is a very good book on wine making but it is not about current industrial wine making. If you want to know about bladder presses versus basket presses, and techniques of today, this is NOT your book. However, it does help you make good wine by hand.