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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: $17.96
You Save: $11.99 (40%)
New (23) Used (9) from $15.00
Avg. Customer Rating:  10 reviews
Sales Rank: 60493
Media: Paperback
Edition: 2
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: New book. Customer will receive a free wine book or CD-Rom with order.
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| Customer Reviews:
| Showing reviews 6-10 of 10 | | « PREV | | |
 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.
 Valuable Reference for the Advanced Wine Brewer March 10, 2006
4 out of 4 found this review helpful
This book seems to be an excellent reference that contains a lot of informations valuable to the advanced wine brewers as well as winery operators. The author's chemistry back ground certainly help many unexplained problems that occur during the fermentation be understood scientifically and also a lot easier.
I believe that I may manage a brewery by myself with the assistance of this book.
Practical Information October 24, 2005
11 out of 12 found this review helpful
Overall, Margalit's book is excellent both as a reference guide for student winemakers and small commercial winemakers. It includes helpful tables converting brix to potential alcohol but the explanation of sugar correction is a bit more confusing than it needs to be. The section on SO2 is good and gives comprehensive chemical background. Explanations of procedures for crush and press are easily understood and accurate. Good information of clarification and fining. As a cellar-rat and apprentice winemaker in a small commercial winery I have found this book very helpful.
Fine Tuning For The Move-up Winemaker December 5, 2003
43 out of 43 found this review helpful
I'm a home winemaker in the heart of the best viticulture region in North America being groomed to become a commercial winemaker in the next year or so. I have read MANY how-to books on the subject, taken courses and toured many operating wineries. I rate Jeff Cox's "From Vines to Wines" as the best entry level book around, and I rate Yair Margalit's Handbook as positively the best I've seen for winemakers with some experience behind them. Yair is a PhD, so stand by for some heavy chemistry, but it does not get in the way of understanding this marvelous little book. This is truly HANDS ON stuff with nothing left out! I found Yair's straight-forward style just the ticket for untangling complex winemaking concepts and clearing up my understanding of some pretty difficult wine technology. He definitely added to my expertise and affected the way I will approach winemaking in the future. If you're interested in fine tuning your winemaking technique, get this book!
A brief and hitting wine making reference May 1, 2000
18 out of 27 found this review helpful
A very entertaining scientific book which simplifies the art of winemaking and the chemistry which is involved in it. Very straight forward and readable. Since I am not a winemaker, but a wine enthusiastic I am not aware of how much does it help experienced and professional winemakers, but as a book to novices and ordinary people who want to get some knowledge of the interesting practical aspects which are the concern of every wine maker it sure does a great job. One Aspect that The book does not touch is the terroir. Overall, it is a very interesting and enlightening book.
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