Ebook Concepts in Wine Technology: Small Winery Operations, 3rd Edition, by Yair Margalit
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Concepts in Wine Technology: Small Winery Operations, 3rd Edition, by Yair Margalit
Ebook Concepts in Wine Technology: Small Winery Operations, 3rd Edition, by Yair Margalit
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Following the enormous, decade-long success of his best-selling Winery Technology and Operations, physical chemist and winemaker Yair Margalit comes out with the successive, Concepts in Wine Technology, fully updated and revised to meet the advances of modern winemaking. Among the extended topics are fermentation, skin contact, acid balance, phenolics, bottling, the use of oak and quality control. He begins in the vineyard discussing proper maturation, soil and climate, bunch health, vineyard disease states and grape varieties. Next he tackles the pre-harvest with a careful look at vineyard management and preparing the winery for harvest. Dr. Margalit then outlines the entire process of harvesting, from destemming, crushing and skin contact as it applies to both red and white grapes to pressing, must correction and temperature control. Fermentation is examined fully and includes a lengthy look at the factors affecting malo-lactic fermentation and its pros and cons. There is a huge chapter on cellar operations that deals with racking, stabilization, fining, filtration, blending and maintaining winery hardware, followed by sections on barreling and bottling. The final chapter pulls together the more general aspects of wine technology, covering sulfur-dioxides, different forms of wine spoilage and ways to ward them off, legal regulations and, one of the most important and enigmatic compounds in wine, phenolics.
- Sales Rank: #458001 in eBooks
- Published on: 2012-09-03
- Released on: 2013-02-21
- Format: Kindle eBook
About the Author
Yair Margalit, Ph.D., author of the best-selling Winery Technology and Operations and Concepts in Wine Technology, has many years of research and teaching experience. He is founder and winemaker of renowned Margalit Winery and teaches winemaking and wine chemistry at the Israeli Institute of Technology.
Most helpful customer reviews
2 of 2 people found the following review helpful.
A concise description of wine technology
By V. Fernandes
This book is short but describes all the steps it takes to make wine. It is a great introduction to the subject. I especially liked the chapter on how different inputs of the wine maker can affect the final product.
2 of 2 people found the following review helpful.
In depth guide
By Ben
Covered the more technical aspects I could not find elsewhere.
1 of 1 people found the following review helpful.
So much so that a person that is not great with chemistry will find themselves confused a lot of ...
By Kyle Hanson
The book is very detailed, in fact there is a ton of information in a small space. So much so that a person that is not great with chemistry will find themselves confused a lot of the time. I recommend taking a chemistry class before buying this book.
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