More than 150 years after Louis Pasteur attributed fermentation to a living organism, the field of wine microbiology and chemistry is vibrant with discovery. Th

Yair Margalit, Ph.D, is a world renowned physical chemist, a practicing winemaker, university professor, and the author of the best selling Winery Technology &

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

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 t

Poets extol the burst of aroma when the bottle is opened, the wine poured, the flavor on the palate as it combines with the olfactory expression detected and th