Commercial Winemaking: Processing and Controls by Richard Vine
Springer; Reprint of the original 1st ed. 1981 edition | May 30, 2012 | English | ISBN: 9401511519, 0870553763 | 500 pages | PDF | 48 MB
The very first winemaster may have been a cave man who discovered the magic of fermentation by tasting the result of some crushed grapes having been left inadvertently for a few days. Wine will, literally, make itself.