Concepts In Wine Chemistry

Aimed at professional winemakers and food science and enology students, this text provides the basic and advanced chemistry behind all aspects of winemaking, including must and wine composition, fermentation, phenolic compounds, and aroma and flavor. Additionally, Margalit (winemaking and wine chemistry, Israeli Institute of Technology) discusses wine and health and the legal aspects of winemaking. The final chapter to this thorough and well-organized volume is a review of literature from the 18th and 19th centuries about winemaking and consumption, complete with illustrations and formulas. Annotation 穢2004 Book News, Inc., Portland, OR (booknews.com)