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Winery Technology and Operations:A Handbook for Small Wineries, by Yair, PH.D. Margalit
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The first true handbook for professional winemakers written by a professor of chemistry who is also a practicing winemaker. Everything you need to know from grape harvest to the bottling laboratory with practical charts and tables. Includes pre-harvest operations, sulfurdioxide, skin contact, must corrections, yeast, cellar operations, fining, oak and aging, quality control, analysis of must and wine and specifics for setting up your wine lab. Ideal for students and cellar rats.
- Sales Rank: #882433 in Books
- Published on: 1996-01-01
- Ingredients: Example Ingredients
- Original language: English
- Number of items: 1
- Dimensions: .60" h x 6.05" w x 9.02" l, .85 pounds
- Binding: Paperback
- 230 pages
- ISBN13: 9780932664662
- Notes: 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!
Most helpful customer reviews
58 of 58 people found the following review helpful.
Fine Tuning For The Move-up Winemaker
By D.D. Smith
I'm a home winemaker in the heart of the best viticulture region in North America being groomed to become a commercial winemaker in the next year or so. I have read MANY how-to books on the subject, taken courses and toured many operating wineries. I rate Jeff Cox's "From Vines to Wines" as the best entry level book around, and I rate Yair Margalit's Handbook as positively the best I've seen for winemakers with some experience behind them. Yair is a PhD, so stand by for some heavy chemistry, but it does not get in the way of understanding this marvelous little book. This is truly HANDS ON stuff with nothing left out! I found Yair's straight-forward style just the ticket for untangling complex winemaking concepts and clearing up my understanding of some pretty difficult wine technology. He definitely added to my expertise and affected the way I will approach winemaking in the future. If you're interested in fine tuning your winemaking technique, get this book!
0 of 0 people found the following review helpful.
Technical winemaking through chemistry
By John Thomsen
This is a very chemically oriented book on winemaking. I would think that readers without some knowledge of chemistry could
get lost in some portions. Having said that, it is also a very precise book with lots of well thought out steps. Every wine
maker (even non-professionals) can pick up some good information in this book.
0 of 0 people found the following review helpful.
Must Have!
By David
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. I have read this book many times and continue to keep it in my winery cellar as a reference.
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