The author and reviewer are both retired professors & research scientists with extensive research experience with the wine yeast, Saccharomyces cerevisiae.
These, and a few others, are noted in the book, and recipes for all.
Over the last 20 years or more, the author has prepared grape wine, and diluted wines from 22 different kinds of fruits and 7 different kinds of veggies.
This Winemaking book is for beginners, improvers, as well as info-augmenting Winemaking veterans and wine aficionados.
The author and reviewer are both retired professors & research scientists with extensive research experience with the wine yeast, Saccharomyces cerevisiae