This is a serious book for the serious home winemaker. It is the book I first 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.