Concepts in Wine Chemistry

Concepts in Wine Chemistry
-0 %
 Paperback
Print on Demand | Lieferzeit: Print on Demand - Lieferbar innerhalb von 3-5 Werktagen I

Unser bisheriger Preis:ORGPRICE: 89,80 €

Jetzt 89,79 €* Paperback

Alle Preise inkl. MwSt. | Versandkostenfrei
Artikel-Nr:
9781935879411
Veröffentl:
2013
Einband:
Paperback
Erscheinungsdatum:
01.01.2013
Seiten:
556
Autor:
Yair Margalit
Gewicht:
1032 g
Format:
254x178x30 mm
Sprache:
Englisch
Beschreibung:

Dick Rosano has been writing about wine, food, and travel for many years. His long-running columns have appeared in The Washington Post, Wine News, and Wine Enthusiast and many other nationally distributed publications. His two new novels, Tuscan Blood and Hunting Truffles, have drawn considerable attention from literary circles; an earlier book, Wine Heritage: The Story of Italian-American Vintners, traced the influence of Italians in the American wine industry over the last 300 years. Mr. Rosano has lectured on wine at the Smithsonian Institution, Johns Hopkins University, and at many conferences around the United States, as well as many years teaching at L'Academie de Cuisine. His travels have taken him to the wine regions of Europe, South America, and the United States.
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, and the history of wine chemistry and winemaking practices of old.Yair Margalit, PhD, is a world renowned physical chemist, a practicing winemaker, a university professor, and the author of the bestselling Concepts in Wine Technology, Small Winery Operations, 3rd Edition.

Kunden Rezensionen

Zu diesem Artikel ist noch keine Rezension vorhanden.
Helfen sie anderen Besuchern und verfassen Sie selbst eine Rezension.