Modern Winemaking has quite a bit of useful information, and it’s well-written and informative. However, this is not a book for beginning home winemakers. Jackisch spends a lot of time on the chemistry of wine (an important topic) but comes up short in practical suggestions, sensory evaluation, equipment choices, and other important areas. That said, if you’re looking for more advanced info on wine chemistry than can be found in the introductory books, by all means give this book a try.

PS: UC Davis Enology dept. has an EXCELLENT .pdf book available for free download. Don’t miss it.
Rating: 3 / 5

This is a serious book for the serious home winemaker. It is the first book I recommend whenever anyone asks for a book that can take them beyond basic winemaking into advanced understanding and techniques. If you really want to understand what happens to grapes as their juice reacts to their solids, is acted upon by yeast and their enzymes, is subjected to finings, filters and various gases, and is influenced by oak, age and temperatures, then Philip Jackisch wrote the book you need.

This is not a “how-to” book on winemaking, but rather a detailed, logical and systematic examination of a product and the dozens of processes that produce it. While heavier on chemistry than many might be comfortable with, Jackisch is, after all, a chemist and thus we both forgive him and thank him for this. Even those who cannot follow the chemistry with ease will nonetheless appreciate the results of the processes described and recognize how complex this stuff we call wine really is. For those schooled in the science, Jackisch’s explanations will fall into place like pieces of a puzzle. Both kinds of readers will benefit in more ways than I can list.

If a friend or a loved one makes wine, this book would make a great gift. If the winemaker is you, it makes a great self-indulgence. I can’t recommend it enough.
Rating: 5 / 5

No serious amateur winemaker should be without this book. The best book in my library. This book is divided into chapters that has information organized in a logical manner. The procedures, practices, and the theorys are stated clearly. While far from being a cookbook, a amateur with some experience will benefit from many of the alternative methods presented. It will give the experienced amateur who has already established sound scientific winemaking methods the courage practice the many facets of the art of winemaking.
Rating: 5 / 5

This is very well written book packed w/a lot of information. It is a good reference book and would be helpful in every winemakers library. It is more technical for some…but it just depends on what you are interested in. This book would be best for those who are interested in eventually making high quality wines… and for those who want to know the details of how wine is actually produced (chemical processes, etc.) from a research chemist (and lover of fine wines) point of view.
Rating: 4 / 5

I was first reluctant to purchase this book until I read the contents of the index off the website. It had information I was looking for concerning certain types of grapes that was particularly hard for me to find elsewhere. When I got the book I was surprised to find out that it is a complete front to back wonder. It has so much information packed inside that you wouldnt believe. From what type of grapes to use for a particular kind of wine to formulas for what type of additives you need. This book is AWESOME to say the least. I have been making wine my whole childhood and learned alot from this book already…..A+ !
Rating: 5 / 5