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Concepts in Wine Chemistry

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Concepts in Wine Chemistry Cover

 

Synopses & Reviews

Book News Annotation:

Aimed at professional winemakers and food science and enology students, this text provides the basic and advanced chemistry behind all aspects of winemaking, including must and wine composition, fermentation, phenolic compounds, and aroma and flavor. Additionally, Margalit (winemaking and wine chemistry, Israeli Institute of Technology) discusses wine and health and the legal aspects of winemaking. The final chapter to this thorough and well-organized volume is a review of literature from the 18th and 19th centuries about winemaking and consumption, complete with illustrations and formulas.
Annotation 2004 Book News, Inc., Portland, OR (booknews.com)

Product Details

ISBN:
9781891267741
Publisher:
Wine Appreciation Guild
Subject:
Wine and wine making
Author:
Margalit, Yair
Author:
Margalit, Yair, PH.D.
Subject:
Chemistry - General
Subject:
Food Science
Subject:
Chemistry
Edition Number:
2
Publication Date:
September 2004
Binding:
Hardcover
Language:
English
Illustrations:
Y
Pages:
476
Dimensions:
10.06x7.24x1.38 in. 2.55 lbs.

Related Subjects

Cooking and Food » Beverages » Wine » Winemaking
Cooking and Food » General
Cooking and Food » Vintage and Collectible » Collectible Editions
Rare Books » Cooking and Food

Concepts in Wine Chemistry
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Product details 476 pages Wine Appreciation Guild - English 9781891267741 Reviews:
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