A study of the basic and advanced chemistry behind the practical concepts of winemaking and the biochemist's slant on the question: is wine good for you?
I have a question about the book:
'Concepts in Wine Chemistry - Margolit, Yair'.
Fill in the form below.
We will respond as fast as possible.
We value your privacy
We use cookies to measure traffic, improve Boekstra and let Google tailor ads to your interests. You can keep using the site either way — even if you decline. More info
