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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: #540971 in eBooks
- Published on: 1996-01-01
- Released on: 1990-05-31
- Format: Kindle eBook
Most helpful customer reviews
57 of 57 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.
A Valuable Handbook
By P. J. Horovitz
This small textbook covers everything from pre-harvest, the crush, fermentation, cellaring, and bottling. The writing is straightforward, and detailed. There are very good explanations of the various options in terms of equipment, technology, and operations. This book is a must have if you're serious about running your own winery. The book could be improved through the use of photographs instead of drawings, but that is a small criticism.
1 of 1 people found the following review helpful.
Winery technology and operations
By Michael Gelling
Excellent reference book with solid chemistry terminology and descriptions, although those just getting started may want to take first year chemistry or at least refresh their grade 12 understanding for the boring bits.
I find it best to just catch the intro to each chapter and refer back to it prior to crush each year for a refresher.
If you are a home winemaker you may find it overwhelming, so maybe stick to consulting your best you-brew expert for advise. I used Bosa in Vancouver Canada.
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