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Learn to COOK - Winery Technology and Operations:A Handbook for Small Wineries
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List Price: $29.95
Our Price: $19.77
Your Save: $ 10.18 ( 34% )
Availability: Usually ships in 24 hours
Manufacturer: Wine Appreciation Guild
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Average Customer Rating:  
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Binding: Paperback
Dewey Decimal Number: 031
EAN: 9780932664662
ISBN: 0932664660
Label: Wine Appreciation Guild
Manufacturer: Wine Appreciation Guild
Number Of Items: 1
Number Of Pages: 224
Publication Date: 1990-06
Publisher: Wine Appreciation Guild
Studio: Wine Appreciation Guild
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Editorial Reviews:
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The first true handbook for professional winemakers written by a professor of chemistry who is also a practicing winemaker. Everything you need to know from grape harvest to the bottling laboratory with practical charts and tables. Includes pre-harvest operations, sulfurdioxide, skin contact, must corrections, yeast, cellar operations, fining, oak and aging, quality control, analysis of must and wine and specifics for setting up your wine lab. Ideal for students and cellar rats.
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Spotlight customer reviews:
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Customer Rating: 
Summary: Don't waste your $ !
Comment: Don't waste your money. This is a re-print of a book from the turn of the century. Although the principals are the same this book is way outdated.
Customer Rating:
Summary: Excellent book for those entering the wine industry
Comment: This book won't replace going to UC Davis, but it is a good start if you are looking to break into professional winemaking. It concisely touches on all of the important aspects of making wine with commercial equipment. It is well written and straight forward in its style. Basically, it is everything you want in an intro book.
Customer Rating:
Summary: Good technical manual
Comment: Not your average beginner winemaking book, but good information for those who would like to take their winemaking to the next level. More rigorous material, but making the effort to sort through the science in this book will make your wine better. Great reference for small wineries, and valuable for serious hobbyists.
Customer Rating:
Summary: Very Small Private Winery
Comment: This text includes explanations and procedures which are easy to use and understand. My winery is small and private. With some basic equipment, I have been able to produce some well recieved good reviews.
Customer Rating:
Summary: Wine Technology & Operations Review from a UC Davis grad
Comment: Dr. Margalit's book is an easy to read primer useful for any wine student studying the technology and chemistry behind winemaking. His prose style intersperses the scientific elements with winemaking techniques from the grape ripening stages through the final production and quality checks of the produced wine. He defines most of the key acronyms and explains in simple to read precise language key winemaking concepts, using many graphs and well-placed illustrations. Topics are indexed well, and a series of appendices at the end of the book allow the reader to continue reading forward the topics at a high level, while being able to refer to added technical detail available when needed. The sections on wine acids are very concise and to the point. There is a lot of real world information in here, distilled from many more technical texts not as easy to read as this one. This is a very solid wine making primer. Kim Hartleroad - graduate of the UC Davis Winemaking for Distance Learners program
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