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The primary text since 1997 for scores of universities and winemakers in a dozen countries, Concepts in Wine Chemistry, by physical chemist and winemaker Yair Margalit, is now totally revised and updated, making it, in editor James Crumb's, Ph.D. words, "the broadest, most meticulous book on the topic in print." Under study here is the basic and advanced chemistry behind the practical concepts of winemaking: must and wine composition, fermentation, phenolic compounds, aroma and flavor, oxidation and wine aging, oak products, sulfur dioxide, cellar processes and wine faults. Dr. Margalit also gives the biochemist's slant on the question: is wine good for you? New to this edition are the latest discoveries that have changed winemaking and brought about new techniques and innovations, including advances in the understanding of volatile esters, red wine phenolic compounds, yeast and factors affecting fermentation, flavor compounds and red-wine color characteristics, technical properties of "naturally fermented" wines, pesticide use, malolactic fermentation, and the use of wood. Yair Margalit, Ph.D., author of the best-selling Winery Technology and Operations and Concepts in Wine Technology, has many years of research and teaching experience. He is founder and winemaker of renowned Margalit Winery and teaches winemaking and wine chemistry at the Israeli Institute of Technology.