A study of the basic and advanced chemistry behind the practical concepts of winemaking and the biochemist's slant on the question: is wine good for you?

More than 150 years after Louis Pasteur attributed fermentation to a living organism, the field of wine chemistry is vibrant with discovery. The last decade has seen revolutions in our understanding of the biochemistry involved in vinification. In this new edition of his classic text, Yair Margalit gives the complete and current picture of the basic and advance science behind these processes, making the updated Concepts in Wine Chemistry the broadest and most meticulous book on the topic in print. Organized to track the sequence of the winemaking process, chapters cover must and wine composition, fermentation, phenolics, oxidation, oak products, sulfur dioxide, cellar processes and wine defects. Margalit ends with a retrospective chapter on the history of wine chemistry and ancient winemaking practices.