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 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

Wine chemistry inspires and challenges with its complexity, and while this is intriguing, it can also be a barrier to further understanding. The topic is demyst