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Description edit
First published in 1997, CONCEPTS IN WINE CHEMISTRY was the first text and reference book in decades to explain the basic science behind the chemistry of wine. This new edition is now fully revised and updated to meet the field's most recent developments and give the chemistry backbone to the... read more
Ridiculously Simplified Synopsis edit
First Sentence edit
The composition of must and wine is covered by almost any course in organic and physical chemistry.
Authors & Contributors edit
- Yair Margalit (Author)
Classification edit
- Library of Congress: Add the Library of Congress Classification.
- Dewey: 663.2
Subjects edit
- Books › Professional & Technical › Professional Science › Chemistry › General & Reference
- Books › Cooking, Food & Wine › Drinks & Beverages › Wine › Wine & Winemaking
- Books › Professional & Technical › Professional Science › Agricultural Sciences › Food Sciences
- Books › Science › Chemistry › General & Reference
- Books › Science › Agricultural Sciences › Food Science
- Books › Cooking, Food & Wine › Drinks & Beverages › Spirits
- Books › Professional & Technical › Engineering › Industrial, Manufacturing & Operational Systems
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