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| Winery Technology and Operations:A Handbook for Small Wineries | 
 enlarge | Author: Yair Margalit
Publisher: Wine Appreciation Guild
Category: Book
List Price: $29.95
Buy New: $18.29
You Save: $11.66 (39%)
New (19) Used (14) from $16.99
Avg. Customer Rating:  9 reviews
Sales Rank: 53791
Media: Paperback
Number Of Items: 1
Pages: 224
Shipping Weight (lbs): 0.7
Dimensions (in): 9 x 5.9 x 0.5
ISBN: 0932664660
Dewey Decimal Number: 031
EAN: 9780932664662
ASIN: 0932664660
Publication Date: June 1990
Availability: Usually ships in 1-2 business days
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.
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| Customer Reviews: Read 4 more reviews...
 Excellent book for those entering the wine industry July 26, 2007
3 out of 3 found this review helpful
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.
Good technical manual March 4, 2007
3 out of 3 found this review helpful
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.
 Very Small Private Winery September 19, 2006
1 out of 1 found this review helpful
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.
Wine Technology & Operations Review from a UC Davis grad September 16, 2006
6 out of 6 found this review helpful
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
Winery technology and operations July 14, 2006
1 out of 1 found this review helpful
Excellent reference book with solid chemistry terminology and descriptions, although those just getting started may want to take first year chemistry or at least refresh their grade 12 understanding for the boring bits.
I find it best to just catch the intro to each chapter and refer back to it prior to crush each year for a refresher.
If you are a home winemaker you may find it overwhelming, so maybe stick to consulting your best you-brew expert for advise. I used Bosa in Vancouver Canada.
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