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Concepts in Wine Technology ePub download

by Yair Margalit

  • Author: Yair Margalit
  • ISBN: 1935879804
  • ISBN13: 978-1935879800
  • ePub: 1591 kb | FB2: 1496 kb
  • Language: English
  • Category: Beverages & Wine
  • Publisher: Board and Bench Publishing; 3 edition (October 1, 2012)
  • Pages: 320
  • Rating: 4.7/5
  • Votes: 401
  • Format: docx rtf azw doc
Concepts in Wine Technology ePub download

Yair Margalit, PhD, is a world renowned physical chemist, a practicing winemaker, a university professor, and the author of the bestselling Winery Technology & Operations.

Yair Margalit, PhD, is a world renowned physical chemist, a practicing winemaker, a university professor, and the author of the bestselling Winery Technology & Operations.

Concepts in Wine Technology. This book is a must have for anyone looking to get serious into wine making. The author is a brilliant winemaker with many insights into the finer points of wine making

Concepts in Wine Technology. The author is a brilliant winemaker with many insights into the finer points of wine making. I have read this book many times and continue to keep it in my winery cellar as a reference.

He is founder and winemaker of renowned Margalit Winery and teaches winemaking and wine chemistry at the Israeli Institute of Technology. Start reading Concepts in Wine Technology on your Kindle in under a minute. Don't have a Kindle? Get your Kindle here, or download a FREE Kindle Reading App.

Concepts in Wine Technology book. 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.

This is the companion book to the author's best selling Concepts In Wine Chemistry. The author's many years of experience in producing many different wine helps the reader focus on the right processes at the right time to achieve winemaking success.

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.

First published in 1997, Concepts in Wine Chemistry was the first text and reference book in decades to set out the basic science behind the chemistry of wine. товар 1 Concepts in Wine Chemistry by Yair Margalit (2004, Hardcover) -Concepts in Wine Chemistry by Yair Margalit (2004, Hardcover). 3 089,81 RUB. Бесплатная доставка. товар 2 Concepts in Wine Chemistry by Yair Margalit (2004, Hardcover) -Concepts in Wine Chemistry by Yair Margalit (2004, Hardcover).

Following up on his bestselling Winery Technology and Operations, physical chemist and winemaker Yair Margalit comes out with the successive, Concepts in.

Following up on his bestselling Winery Technology and Operations, physical chemist and winemaker Yair Margalit comes out with the successive, Concepts i. Just For Today get free read 30 days !!! 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.

Concepts in Wine Technology: Small Winery Operations, Yair Margalit. A very useful book for those highly interested in wine growing. Detailed immersion in winemaking technology. The book describes the most important processes and answers winemaking-related questions. The book is a must-have for every winemaker and MW student. Valuable insights and smart facts about the grapevine and everything related to it. The book contains numerous photographs, illustrations, tables and charts.

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.
cyrexoff
A lot of technical and very useful information especially on wine chemistry. The chemistry may be a little advanced for all but the most serious winemaker and those with some scientific background. Covers a lot of topics from pre-harvest all the way through wine aging and evaluation. A lot of useful information on potential wine problems and their avoidance. Diagrams and illustrations are well done and complement the text. My only negative thoughts were that there was a lot of time spent on describing byproducts of grape fermentation but little or nothing given to explaining if all of those compounds were desirable, and if not how to control or eliminate them (only reason I gave the book a four instead of five star rating).
Domarivip
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.
Jwalextell
Great read, very informative, a "must" if you're into winemaking
Shan
Not a book for beginners. I purchased this book as a resource for potentially Master of Wine studies. Goes into great detail, including the chemistry, behind the creation of this amazing beverage. A lovely book for the wine geek or chemistry geek that loves wine. Well done.
BoberMod
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.
Pringles
Covered the more technical aspects I could not find elsewhere.
Shadowbourne
Comprehensive with concrete data.
essential resource for the home winemaker
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