Yair Margalit, PhD's Books

Concepts in Wine Technology, Small Winery Operations, Third Edition

By: Yair Margalit, PhD

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Concepts in Wine Technology, Small Winery Operations, Third Edition

By: Yair Margalit, PhD

Following up on his bestselling 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 preharvest 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 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 sulphur-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.

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Page Count

275

Publisher

Board and Bench Publishing

Published Date

ISBN 10

1935879782

ISBN 13

9781935879787

Concepts in Wine Technology, Small Winery Operations, Third Edition

By: Yair Margalit, PhD

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Concepts in Wine Technology, Small Winery Operations, Third Edition

By: Yair Margalit, PhD

Average ratings

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Page Count

275

Publisher

Board and Bench Publishing

Published Date

ISBN 10

1935879782

ISBN 13

9781935879787

Concepts in Wine Chemistry

By: Yair Margalit, Ph.D.

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Concepts in Wine Chemistry

By: Yair Margalit, Ph.D.

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.

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504

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Board and Bench Publishing

Published Date

ISBN 10

1935879529

ISBN 13

9781935879527

Book's by Yair Margalit, PhD

Concepts in Wine Technology, Small Winery Operations, Third Edition

Concepts in Wine Technology, Small Winery Operations, Third Edition

Concepts in Wine Technology, Small Winery Operations, Third Edition

Concepts in Wine Technology, Small Winery Operations, Third Edition

Concepts in Wine Chemistry

Concepts in Wine Chemistry

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