Wine Chemistry

World renowned physical chemist who is a practicing winemaker and university professor. Author of the best selling Winery Technology & Operations. This is the product of his years of research and practical winemaking experience. The state-of-the art and science based on all current literature is covered. All aspects of the chemistry of wine and its production based on the components and transformation of grape juice and the chemical changes of fermentation, aging, cellaring and packaging. Emphasis is on the current knowledge of improving wine quality.