Concepts in Wine Chemistry, Third Edition (Paperback)

Concepts in Wine Chemistry, Third Edition By Yair Margalit, PhD Cover Image
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More than 150 years after Louis Pasteur attributed fermentation to a living organism, the field of wine microbiology and chemistry is vibrant with discovery. The last decade alone has seen great strides in our understanding of the biochemistry involved in vinification. In this new edition of his classic text, Yair Margalit gives the complete and current picture of the basic and advanced science behind these processes, making the updated Concepts in Wine Chemistry the broadest and most meticulous book on the topic in print. Organized to track the sequence of the winemaking process, chapters cover must and wine composition, fermentation, phenolic compounds, wine oxidation, oak products, sulfur dioxide, cellar processes, and wine defects. Margalit ends with chapters detailing the regulations and legal requirements in the production of wine, along with the history of wine chemistry and winemaking practices of old.

About the Author

Yair Margalit, P.hD. is a world renowned physical chemist, a practicing winemaker, a university professor, and the author of the bestselling Winery Technology & Operations.

Product Details
ISBN: 9781935879527
ISBN-10: 1935879529
Publisher: Wine Appreciation Guild
Publication Date: August 1st, 2016
Pages: 544
Language: English