Concepts in Wine Chemistry

First published in 1997, Concepts in Wine Chemistry was the first text and reference book in decades to set out the basic science behind the chemistry of wine. Now, this new edition is fully revised and undated to meet the field's most recent developments and explain the chemistry backbone to the broader science of winemaking. The chapters are logically organised from the must and juice composition through each step of the winemaking process: fermentation, phenolics, oxidation, oak products, sulphur dioxide, cellar process and wine defects. Also included is a chapter on the history of wine chemistry and ancient winemaking practices, and a thorough index and chapter outlines.