Concepts in Wine Chemistry

by Dick Rosano

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...

• Format: Hardcover
• Language: English
• ISBN: 1935879413
• ISBN13: 9781935879411
• Release Date: January 1
• Publisher: Board and Bench Publishing
• Length: 142 Pages
• Weight: 2.10 lbs.
• Dimensions: 1.1" x 7.0" x 10.0"