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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 barrelling 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.
- Sales Rank: #1283326 in Books
- Brand: Brand: Wine Appreciation Guild
- Published on: 2012-09-03
- Original language: English
- Number of items: 1
- Dimensions: 10.00" h x 1.60" w x 7.00" l, 1.75 pounds
- Binding: Hardcover
- 304 pages
- Used Book in Good Condition
Most helpful customer reviews
5 of 6 people found the following review helpful.
REPLACES WINERY TECHNOLOGY AND OPERATIONS
By E. Mackey
If you have been seeking a copy of WINERY TECHNOLOGY AND OPERATIONS this is actually the new edition with a title change. When a book has been out for 20 years and has become a standard manual for wine lab people, winemakers in both big and small wineries and is a standard textbook all over the world for Enology classes, it is puzzeling as to why the author would change the Title??
Well the good news is that this greatly updated and revised edition is the best ever. But I do miss that flexible red leatherette cover. It just seemed like it belonged in the winery or on the lab bench.
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.
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.
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