Historically, scientific and educational books from studies within California, the concepts can be classified into three categories: those developed will be generally useful to enolo providing co
The first edition of this book was the winner of the Wine and Food Society Andre Simon Prize for the best contribution, in English, to the literature of gastronomy, in 1965. For this revised edition t
This essential text and reference offers a complete guide to winemaking. The authors, all well-known experts in their field, concentrate on the process of wine production, stressing the chemistry,
