This new edition is fully revised and updated to meet the field's most recent developments and give the chemistry backbone to the broader science of winemaking. The chapters are logically organised from the must and juice composition through each step of the winemaking process: fermentation, phenolics, oxidation, oak products, sulfur dioxide, cellar process and wine defects. Also included is a chapter on the history of wine chemistry and ancient winemaking practices, and a thorough index and chapter outlines.