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NOW IN PAPERBACK An excellent source of scientific information and methodology covering the entire spectrum of wine production from vineyard to wine cellar.
Chemistry of Winemaking Advances in Chemistry Series No. 137 A. Dinsmoor Webb, Editor Department of Viticulture and Enology University of California, Davis Man has always been intrigued with the seemingly magical transformation of sweet grape juice into the tart, euphoric drink that is wine. The basic principles in wine production were worked out through the ages largely by trial and error, and from today's perspective it seems incredible that such a large and diversified art could have developed in ignorance of the chemical principles involved. Nevertheless, it is only within the past century that chemists have been able to work out the complicated steps involved in the glycolytic pathway, and with disclosure of these details came the present knowledge of how to control and guide the winemaking process itself. Chemistry of Winemaking gives us a first-hand look at some of these chemical processes used today such as; • Chemistry of Grapes and Other Fruits • Chemistry of Wine Stabilization • Chemistry of Red Wine Color • Wine Quality Control and Evaluation • Chemistry of Home Winemaking 311 pages (1978) $8.50 paperback 311 pages (1974) $22.50 clothbound LC 74-19186 ISBN 0-8412-0435-7 LC 74-19186 ISBN 0-8412-0208-7 Special Issues Sales/American Chemical Society 1155 Sixteenth Street,, N.W./Washington, D.C. 20036 Send
copies of Advances No, 137 Chemistry of Winemaking. ($8.50 paper)
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C&EN July 17, 1978
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