The Chemistry and Biology of Winemaking

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, 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.