Concepts in Wine Technology

The companion book to the author's best selling Concepts In Wine Chemistry and the successor to his Winery Technology & Operations. Since his first book in 1990, he has shifted much of his time from research and teaching to operating his own small winery. Thus, this new text has a practical and applied science character. 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, organised in the sequence of the processes a winemaker faces when confronted with the rapid challenge of converting fresh grapes into good wine. Don't make wine without it!