Opis: Concepts in Wine Chemistry - Yair Margalit

The primary text since 1997 for scores of universities and winemakers in a dozen countries, Concepts in Wine Chemistry, by physical chemist and winemaker Yair Margalit, is now totally revised and updated, making it, in editor James Crumb's, Ph.D. words, "the broadest, most meticulous book on the topic in print." Under study here is the basic and advanced chemistry behind the practical concepts of winemaking: must and wine composition, fermentation, phenolic compounds, aroma and flavor, oxidation and wine aging, oak products, sulfur dioxide, cellar processes and wine faults. Dr. Margalit also gives the biochemist's slant on the question: is wine good for you? New to this edition are the latest discoveries that have changed winemaking and brought about new techniques and innovations, including advances in the understanding of volatile esters, red wine phenolic compounds, yeast and factors affecting fermentation, flavour compounds and red-wine colour characteristics, technical properties of "naturally fermented" wines, pesticide use, malolactic fermentation, and the use of wood.

Szczegóły: Concepts in Wine Chemistry - Yair Margalit

Tytuł: Concepts in Wine Chemistry
Autor: Yair Margalit
Producent: Wine Appreciation Guild
ISBN: 9781935879817
Rok produkcji: 2013
Ilość stron: 528
Oprawa: Twarda
Waga: 1.29 kg

Recenzje: Concepts in Wine Chemistry - Yair Margalit