Winery Technology & Operations: A Handbook for Small Wineries

by Yair Margalit

Book Overview

The original handbook for professional winemakers written by a professor of chemistry who is also a practicing winemaker. Everything you need to know from grape harvest to the bottling laboratory with... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0932664660
• ISBN13: 9780932664662
• Release Date: January 1990
• Publisher: Wine Appreciation Guild
• Length: 230 Pages
• Weight: 0.93 lbs.
• Dimensions: 0.6" x 6.0" x 9.0"

Customer Reviews

Excellent book for those entering the wine industry

This book won't replace going to UC Davis, but it is a good start if you are looking to break into professional winemaking. It concisely touches on all of the important aspects of making wine with commercial equipment. It is well written and straight forward in its style. Basically, it is everything you want in an intro book.

Good technical manual

Not your average beginner winemaking book, but good information for those who would like to take their winemaking to the next level. More rigorous material, but making the effort to sort through the science in this book will make your wine better. Great reference for small wineries, and valuable for serious hobbyists.

Wine Technology & Operations Review from a UC Davis grad

Dr. Margalit's book is an easy to read primer useful for any wine student studying the technology and chemistry behind winemaking. His prose style intersperses the scientific elements with winemaking techniques from the grape ripening stages through the final production and quality checks of the produced wine. He defines most of the key acronyms and explains in simple to read precise language key winemaking concepts, using many graphs and well-placed illustrations. Topics are indexed well, and a series of appendices at the end of the book allow the reader to continue reading forward the topics at a high level, while being able to refer to added technical detail available when needed. The sections on wine acids are very concise and to the point. There is a lot of real world information in here, distilled from many more technical texts not as easy to read as this one. This is a very solid wine making primer. Kim Hartleroad - graduate of the UC Davis Winemaking for Distance Learners program

Valuable Reference for the Advanced Wine Brewer

This book seems to be an excellent reference that contains a lot of informations valuable to the advanced wine brewers as well as winery operators. The author's chemistry back ground certainly help many unexplained problems that occur during the fermentation be understood scientifically and also a lot easier. I believe that I may manage a brewery by myself with the assistance of this book.

Fine Tuning For The Move-up Winemaker

I'm a home winemaker in the heart of the best viticulture region in North America being groomed to become a commercial winemaker in the next year or so. I have read MANY how-to books on the subject, taken courses and toured many operating wineries. I rate Jeff Cox's "From Vines to Wines" as the best entry level book around, and I rate Yair Margalit's Handbook as positively the best I've seen for winemakers with some experience behind them. Yair is a PhD, so stand by for some heavy chemistry, but it does not get in the way of understanding this marvelous little book. This is truly HANDS ON stuff with nothing left out! I found Yair's straight-forward style just the ticket for untangling complex winemaking concepts and clearing up my understanding of some pretty difficult wine technology. He definitely added to my expertise and affected the way I will approach winemaking in the future. If you're interested in fine tuning your winemaking technique, get this book!