Concepts In Wine Chemistry

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.

Yair Margalit, Ph.D, is a world renowned physical chemist, a practicing winemaker, university professor, and the author of the best selling Winery Technology & Operations. This book is the product of his years of research and practical winemaking experience. The state-of-the art in wine chemistry based on the current literature. Contains all aspects of wine production based on the components of grapes and their transformation into wine through fermentation, aging, cellaring and packaging. Emphasis is on the current knowledge of elevating wine quality.

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.

Understanding Wine Chemistry Understand the reactions behind the world’s most alluring beverages The immense variety of wines on the market is the product of multiple chemical processes – whether acting on components arising in the vineyard, during fermentation, or throughout storage. Winemaking decisions alter the chemistry of finished wines, affecting the flavor, color, stability, and other aspects of the final product. Knowledge of these chemical and biochemical processes is integral to the art and science of winemaking. Understanding Wine Chemistry has served as the definitive introduction to the chemical components of wine, their properties, and their reaction mechanisms. It equips the knowledgeable reader to interpret and predict the outcomes of physicochemical reactions involved with winemaking processes. Now updated to reflect recent research findings, most notably in relation to wine redox chemistry, along with new Special Topics chapters on emerging areas, it continues to set the standard in the subject. Readers of the second edition of Understanding Wine Chemistry will also find: Case studies throughout showing chemistry at work in creating different wine styles and avoiding common adverse chemical and sensory outcomes Detailed treatment of novel subjects like non-alcoholic wines, non-glass alternatives to wine packaging, synthetic wines, and more An authorial team with decades of combined experience in wine chemistry research and education Understanding Wine Chemistry is ideal for college and university students, winemakers at any stage in their practice, professionals in related fields such as suppliers or sommeliers, and chemists with an interest in wine.

The purpose of this book is to present procedures and guidelines for chemical analysis and tests of grapes, grape juice and wine, with the results acting as a tool to aid decision making throughout the winemaking process.

The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas. The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production process, and how they affect the wine quality, sensorial aspects, and physiological activity, etc. The third section describes undesirable alterations of wines, including those affecting quality and food safety. Finally, the treatment of data will be considered, an aspect which has not yet been tackled in any other book on enology. In this chapter, the authors not only explain the tools available for analytical data processing, but also indicate the most appropriate treatment to apply, depending on the information required, illustrating with examples throughout the chapter from enological literature.

The book provides established and new principles and concepts, typical concentrations, practical applications, sensory attributes and the latest research findings and industry guidelines relating to the analysis and tests conducted throughout the winemaking process.Primarily written for students of winemaking courses, however, it is also a valuable resource for winemakers to refresh and up-date their knowledge of the principles and latest research applicable to modernday winemaking.

This is the companion book to the author's best selling Concepts In Wine Chemistry. It is a successor to his original Winery Technology & Operations. Since the author published his first book in 1990, he has shifted much of his time from research and teaching to operating his own small winery and consulting world-wide with other winemakers. Thus, this new text has a very practical and applied science character. In addition there have been significant discoveries and technological advances in winemaking since the original text. The enlarged sections on fermentation, skin contact, acid balance, the use of oak, phenolics and quality control reflect and expand upon the original text. This is a "how-to" book, organized in the sequence of the processes a winemaker faces when confronted with the rapid challenge of converting fresh grapes into good wine. As the author points out, the grapes will make wine by themselves due to natural biological and chemical processes. However, to make good wine or even great wine, nature must be guided by the skilled and artful hand of the winemaker. The author's many years of experience in producing many different wines helps the reader focus on the right processes at the right time to achieve winemaking success. This book stands on the shoulders of the original highly acclaimed text and again it can be said: "Don't make wine without it"!