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Concepts in Wine Chemistry
Yair Margalit, Ph.D.
August 2016 | Third Edition
Series: Concepts in Winemaking
Pages :  
544

Description

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 ..Read more

Author Bio
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.

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