Chemistry and Biology of Winemaking - by Ian S Hornsey (Hardcover)
About this item
Highlights
- This book is ideal for anyone interested in the process of winemaking and will be of particular use for those with an interest in the chemical and biological sciences.
- Author(s): Ian S Hornsey
- 557 Pages
- Technology, Food Science
Description
About the Book
This book is ideal for anyone interested in the process of winemaking and will be of particular use for those with an interest in the chemical and biological sciences.
Book Synopsis
This book is ideal for anyone interested in the process of winemaking and will be of particular use for those with an interest in the chemical and biological sciences.
From the Back Cover
The Chemistry and Biology of Winemaking not only discusses the science of winemaking but also aims to provide the reader with a wider appreciation of the impact of oenology on human society. Beginning with a history of wine the book discusses a wide range of topics from the vine, yeast and fermentation the winemaking processes, lactic acid bacteria and malo-lactic fermentation, through to maturation, ageing pests and diseases, with particular emphasis on the organisms involved. This book is ideal for anyone interested in the process of winemaking and will be of particular use to those with an interest in the chemical and biological sciences.Review Quotes
"The book is written in an easy-to-read style and would suit undergraduate and other students training in the area of oenology. Likewise, any reader interested in gaining a deeper understanding of, in particular, the biology of winemaking, will appreciate this book. I thoroughly enjoyed reading this book, well done Ian Hornsey."
A thorough work....resembles most closely a textbook in terms of style and readability.Overall, I was pretty impressed by this book, and in particular in the historical context to modern winemaking which Hornsey provides.I can't think of many competing books around the same price that do as good a job.
"The book is written in an easy-to-read style and would suit undergraduate and other students training in the area of oenology. Likewise, any reader interested in gaining a deeper understanding of, in particular, the biology of winemaking, will appreciate this book. I thoroughly enjoyed reading this book, well done Ian Hornsey."
-- "ChemBioChem, 2007, 8, 2315-2316"A thorough work....resembles most closely a textbook in terms of style and readability.Overall, I was pretty impressed by this book, and in particular in the historical context to modern winemaking which Hornsey provides.I can't think of many competing books around the same price that do as good a job.
-- "Chemistry World, December 2007, 67 (Jamie Goode)"
