Wine Making Science: Principles and Applications

Author: Roger B. Boulton
Publisher:
Publish Date: 2001-07-01
Features: This book aims to meet the requirements of being practical, detailed, in-depth, and comprehensive in the scientific theory, technology, and practical production of winemaking. It will provide detailed explanations on the grapes used, fermentation, aging, clarification, packaging, and sales. Quantitative or qualitative emphasis will be provided where necessary. The International System of Units will be used throughout the book. A conversion table between imperial, European, and old U.S. units will be provided in the appendix.