Since his first book in 1990, the author has shifted much of his time from research and teaching to operating his own small winery. Thus, this new text has a practical and applied science character. There have been significant discoveries and technological advances since his original text. The enlarged sections on fermentation, skin contact, acid balance, the use of oak, phenolics, and quality control reflect and expand upon the original text.
This is a how-to book, organized in the sequence of the processes a winemaker faces when confronted with the rapid challenge of converting fresh grapes into good wine. Don't make wine without it
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