*The Chemistry of Wine [For Technical Specialists]* by Zbigniew Nikolaevich Kishkovsky and Igor Mikhailovich Skurikhin is a groundbreaking work that immerses readers in the fascinating world of winemaking through a scientific lens. This comprehensive volume goes beyond simply describing wine; it delves into its very essence by exploring the chemical processes that occur at every stage of production. If you've ever wondered how a particular wine variety is crafted or how its taste and aroma are influenced by various factors, this book will be a revelation. With their deep expertise in chemistry and winemaking technology, the authors offer not only theoretical insights but also practical advice. They discuss how different grape varieties, climate conditions, and processing methods shape the final product. Covering a wide range of topics—from fermentation and aging to storage and tasting—the book reveals how chemical reactions create flavor notes and aromas. It also guides readers on how to choose wines based on their chemical composition. This work will appeal not only to professional winemakers and technologists but also to anyone passionate about wine. Sommeliers, wine critics, and connoisseurs will find valuable knowledge within its pages. Additionally, students and educators in food chemistry and technology will benefit from the numerous facts and research findings that deepen understanding of the processes inside each bottle. The topics explored extend beyond traditional winemaking. The authors address issues of ecology, sustainable development, and the impact of modern technologies on wine quality. They emphasize the importance of preserving traditions while utilizing innovative methods to achieve the best results. This makes the book highly relevant in today’s world, where consumers increasingly care about product origins and environmental impact. The authors’ style combines scientific precision with accessibility. They skillfully blend complex chemical concepts with practical examples, making the material easy to grasp. Kishkovsky and Skurikhin are renowned experts in their field, and their previous works also merit attention. Their experience and knowledge enable them to produce high-quality, informative content that appeals to both professionals and a broader audience. If you're seeking books on winemaking, chemistry, or food technology, *The Chemistry of Wine* will be a valuable addition to your library. It’s not just a book about wine—it’s an entire world to explore through a scientific perspective. Read, discover new horizons, and enjoy each sip knowing that behind every glass lie years of research and experimentation. This book is your guide to a realm where science meets art, and every glass of wine becomes a masterpiece of chemical craftsmanship.