Get Free Ebook Concepts in Wine Chemistry, Third Edition
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Concepts in Wine Chemistry, Third Edition
Get Free Ebook Concepts in Wine Chemistry, Third Edition
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About the Author
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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Product details
Paperback: 556 pages
Publisher: Board and Bench Publishing; 3 edition (August 1, 2016)
Language: English
ISBN-10: 1935879529
ISBN-13: 978-1935879527
Product Dimensions:
7 x 1.3 x 10 inches
Shipping Weight: 2.3 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
9 customer reviews
Amazon Best Sellers Rank:
#553,770 in Books (See Top 100 in Books)
If you are interested in wine chemistry then this is the book to have. I am a sommelier, I am not a chemist, yet despite my lack of science education and knowledge, I was still able to use this book quite easily. Margalit explores a variety of topics ranging from flavor-causing compounds to the effect of wood on the wine to the grapes development on the vine. If you are studying for a wine examination this book is must have. If you are a student in wine, this is a must have. Or if you are just interested in knowing why the Pyrazine content of Sauvignon Blanc is different in different climates, then this is the book to have.
Not an intro book, need to know chemistry to get the most out of it. I'm OK at understanding chemistry and I'm still getting a lot out of it.
Very complete writing. Very in depth. It does help to have studied chemistry in college.
Gave me the technical assistance I could not find elsewhere.
This goes along with my Bird and Charters.
all the knowledge needed to understand the wine chemistry. Recommended for those who would like to know more about wine prouction.
It's exactly what I wanted with perfect condition and expidited speed!!! Thank you!!!
In depth yet written with apt language that makes for a no-nonsense reference text.Great commentary on sulfur in wine and good review of fermentation chemistry for all ofus who quickly forgot it after school.
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