If you understand basic chemistry and biology, you will understand most of this book. It is on par with C. S. Ough's work but is a little more readable and up-to-date. I particularly appreciate the sturdy, hardcover format, but it is what lies between the covers that conveys the value.

Ough's book contains more logarithmic charts, if you're into those, but Hornsey's prose, if I may appropriate that word, simply reads better to the non-academic. It dedicates 50+ pages to the history of wine, then prceeds to the vine, yeast and fermentation, the winemaking processes, lactic acid bacteria and malo-lactic fermentation, clarification, stabilization and preservation, maturation and aging, fortified wines, other important organisms, pesta and diseases, and two appendices. Each chapter is amply referenced for further study.

The Chemistry and Biology of Winemaking is a solid reference for more detailed understanding. While pricey, it is worth the money if you want the knowledge. Besides, used copies are available at a fraction of the list price. (Reviewed by Jack Keller)