Chemical Analysis of Grapes and Wine: Techniques and Concepts
BK652
THE lab book for the serious winemaker, and extremely useful to both professionals and amateurs. Spiral bound and constructed of stain and chemical resistant pages, this book is designed to be used as a "go-to" reference and is very much at home right on the lab bench. It covers the chemical analysis of winemaking in depth, with chapters dedicated to training the winemaker in general scientific concepts and procedures, and detailed instructions for the execution of more than 30 individual wine analyses. All the information is presented clearly, managing to be widely accessible without becoming "dumbed-down". A great tool for winemakers who may not have a degree based in science, but who wish to know how to properly care for their wine from a technical standpoint.
Brought to you by Patrick Iland and company and intended for use as a companion volume for "Monitoring the Winemaking Process from Grapes to Wine: Techniques and Concepts" (BK653), this book is still extremely useful as a stand alone volume. The "Techniques and Concepts" series of books are an expansion of our old title "Techniques for Chemical Analysis."
Included new sections highlighting background information and theory about the science you are doing in real English instead of science-ese. Check out the pages on how a pH meter works! This book is also now packed with full color photos which help to illuminate some of the possible sticking points of the tests we do.
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