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Concepts in Wine Chemistry

An extended book which is most practical for students in wine studies and fermentation sciences.
Also, it is intended to be a theoretical textbook for winemakers during wine production. It was written after a long analysis of the most updated research published in the professional literature in recent years.
It summarizes and describes most of the processes involved in wine production, from the raw material components (grapes), through their biochemical transformation to wine until bottling and after, in the bottle.


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