CONCEPTS IN WINE CHEMISTRY(THIRD EDITION)

Book ID/图书代码： 12580019C00114

English Summary/英文概要： More than 150 years after Louis Pasteur attributed fermentation to a living organism, the field of wine microbiology and chemistry is vibrant with discovery. The last decade alone has seen great strides 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 advanced 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, phenolic compounds, wine oxidation, oak products, sulfur dioxide, cellar processes, and wine defects. Margalit ends with chapters detailing the regulations and legal requirements in the production of wine, and the history of wine chemistry and winemaking practices of old.

Chinese Summary/中文概要： 150多年前，法国化学家路易斯•巴斯德将发酵归因于一种活的有机体，如今，葡萄酒微生物学和化学领域因发现而充满活力。仅在过去的十年里，我们对葡萄酒酿造所涉及的生物化学的理解就取得了巨大的进步。在他的经典著作的新版中，亚伊尔•玛格丽特给出了这些过程背后的基础和先进科学的完整和最新的图片，使最新的概念在葡萄酒化学中是最广泛和最细致的印刷主题。有组织地追踪酒制造过程的顺序，章节包括必须和酒的成分，发酵，酚化合物，酒的氧化，橡木制品，二氧化硫，酒窖过程，和酒的缺陷。玛格丽特以章节结束，详细介绍了葡萄酒生产的法规和法律要求，以及葡萄酒化学的历史和古老的酿酒方法。（WYL）

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About the Author/作者介绍： 亚伊尔•玛格丽特博士是世界著名的物理化学家、执业酿酒师、大学教授、畅销书《酿酒厂技术与操作》的作者。

Yair Margalit, PhD, is a world renowned physical chemist, a practicing winemaker, a university professor, and the author of the bestselling Winery Technology & Operations.

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