On Oct 12, 12:00*am, Jerry > wrote:
> On Oct 11, 8:52*pm, Jerry > wrote:
>
>
>
>
>
> > On Oct 8, 2:13*pm, santiago > wrote:
>
> > > It is amazing that Emile's Peynaud masterpiece is not in that list or even
> > > available in Amazon:
>
> > >http://www.athenaeumfr.com/catalog/a...ch_result.php?
> > > keywords=peynaud&x=0&y=0
>
> > >http://tinyurl.com/peynaud
>
> > > best,
>
> > > s.
>
> > Another very good book, along the lines of Roger Boulton's is Bruce
> > Zoecklein's *" Wine Analysis and Production", Aspen, 1999.
> > additionally, if you log onto , you can sign up for
> > monthly newsletters that cover almost any winemaking topic at a given
> > time. The newsletter is free.
>
> > C. S. Ough's "Winemaking Basics" is an older but very complete book.
> > It is published by Food Production Press, New York.
>
> > Best
>
> > Jerry
>
> OOOPS
>
> Forgot Yair Margalit's "Winery Technology & Operations", by The Wine
> Appreciation Guild, San Francisco. This is a great small book for
> winemakers at many levels. Lot's of practical stuff here. *Margalit
> also has another book "Concepts in Wine Chemistry". This one is a bit
> more advanced, but for anyone who enjoys wine chemistry, it's very
> good.
>
> Jerry- Hide quoted text -
>
> - Show quoted text -

That's what I refer to most and I have most of the books mentioned.
It's also cheap, around $30. Peynaud is great too but you have to
remember the acid conversions because they don't use tartartic as the
stanard in France. I just got Amerine's Winery Technology, what a
book.

Joe