The second edition of this standard work on laboratory analysis of musts and wines has been updated to cover modern procedures and practice. It contains new material on the use of HPLC, GC, and mass spectrometry; computerized dispensing, recording, and calculation of results; and expanded coverage of statistical analysis. New material is also included on the detection and measurement of undesirable residues, pesticide degradation products, and trace amounts of naturally produced toxic compounds or carcinogens, reflecting the increased interest of regulatory agencies. In addition, the book...

Aims to provide an informative guide for the enology student seeking a better and more basic understanding of what the science associated with winemaking is about. This book explains in easily understandable language the fundamental processes of making table wines.