Concepts in Wine Technology

by Yair Margalit

This is the companion book to the author's best selling Concepts In Wine Chemistry. It is a successor to his original Winery Technology & Operations. Since the author published his first book in 1990, he has shifted much of his time from research and teaching to operating his own small winery and consulting world-wide with other winemakers. Thus, this new text has a very practical and applied science character. In addition there have been significant discoveries and technological advances in winemaking since the original text. The enlarged sections on fermentation, skin contact, acid balance, the use of oak, phenolics and quality control reflect and expand upon the original text.
This is a "how-to" book, organized in the sequence of the processes a winemaker faces when confronted with the rapid challenge of converting fresh grapes into good wine. As the author points out, the grapes will make wine by themselves due to natural biological and chemical processes. However, to make good wine or even great wine, nature must be guided by the skilled and artful hand of the winemaker.

The author's many years of experience in producing many different wines helps the reader focus on the right processes at the right time to achieve winemaking success.

Genres: Wine, Science

274 pages, Kindle Edition

First published November 30, 2003

Reviews

[Natalie · Rating 3 out of 5]

Read this as part of my Enology class. Lots of really good information!!

[Brett Meier · Rating 4 out of 5]

Great for beginners on the production side of winemaking