Dr David Jeffery (Department of Wine and Food Science at Waite, pictured) and fellow authors, Professor Andrew Waterhouse (University of California Davis) and Associate Professor Gavin Sacks (Cornell University), have published a new book, Understanding Wine Chemistry, through John Wiley & Sons (available in different formats from www.wiley.com).

This descriptive text, consisting of around 450 pages presented in 33 chapters, takes a unique, pedagogical approach to the chemistry of wine and fills a critical gap in the curriculum of modern oenology programs. The book will be officially launched by the authors on 21 August in Philadelphia at an event hosted by Wiley during the 252nd American Chemical Society National Meeting & Exposition.

Pin It on Pinterest

Share This