Technology and Biochemistry of Wine

Discover the intricate world of wine-making with "Technology and Biochemistry of Wine" by Beatrix Farkas. Published by Gordon & Breach Science Publishers SA in 1988, this comprehensive text spans 764 pages, providing an in-depth exploration of the science and technology that underpin the art of wine production. Farkas expertly guides readers through the entire process, from grape cultivation and fermentation to quality evaluation and distribution. Whether you're a wine enthusiast, a student of food science, or a professional in the beverage industry, this book serves as an essential resource for understanding the biochemical processes that contribute to high-quality wine. Enhance your knowledge and appreciation of this timeless craft with a book that marries detailed scientific information with practical applications in the wine industry.