Mayer-Oberplan, M. Clarification and Stabilization of Wine, Champagne, and Sweet Juice (Osvetlenie i stabilizatsiya vina, shampanskogo i sladkogo soka). 1960. First Russian edition.

Майер-Оберплан, М. Осветление и стабилизация вина, шампанского и сладкого сока / перевод с немецкого с редакционными исправлениями и примечаниями доктора технических наук, заслуженного деятеля науки и техники Н. К. Могилянского. 
Москва : Пищепромиздат, 1960. 188 страниц ; 23 см.
Твёрдый издательский переплёт. Тираж 3 000 экземпляров.
Переплёт - хороший: потёртости и небольшое обтрёпывание уголков переплётных крышек, ткань слегка протёрта на двух уголках. Блок - очень хороший: страницы чистые, текст полный, чёткий.
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Mayer-Oberplan, M. (Maximilian). Clarification and Stabilization of Wine, Champagne, and Sweet Juice / translated from the German, with editorial corrections and notes by N. K. Mogilyansky, Doctor of Technical Sciences. First Russian edition.
Moscow: Pishchepromizdat, 1960. 188 pp. ; 23 cm.
Original publisher's hardcover binding. Print run of 3,000 copies.
Binding good: rubbing and light fraying at corners, cloth worn through to the board at two corners. Text block very good: leaves clean, text complete and crisp throughout.

A scarce Soviet technical translation of a leading West German oenological handbook. The original, "Das Schönen und Stabilisieren von Wein, Schaumwein und Süßmost" (Frankfurt am Main, 1956), was written by Maximilian Mayer-Oberplan, a professional cellar-management consultant based in Koblenz-Ehrenbreitstein who had spent decades advising major wine estates on the Rhine and Mosel as well as in Italy, Poland, Czechoslovakia, and Austria. The Soviet edition was prepared for publication by N. K. Mogilyansky, Doctor of Technical Sciences and Honored Worker of Science and Technology, whose editorial corrections and annotations adapted the German text for a Soviet professional readership. Its appearance in 1960 coincided with the rapid postwar expansion of the Soviet wine and sparkling-wine (champagne) industry, when Soviet technologists were actively seeking to absorb Western European clarification and stabilization methods to improve the commercial stability and export quality of domestic wines. The manual covers the full contemporary repertoire of fining and stabilization agents, including potassium ferrocyanide (yellow blood salt) treatment, bentonite, gelatin, tannin, isinglass, yeast fining, activated carbon, kieselsol, agar-agar, egg white, and enzyme treatments, alongside dedicated chapters on the specific clarification and stabilization requirements of champagne-method sparkling wine and sweet fruit juice. As a technical treatise translated from German into Russian at the height of Soviet engagement with Western winemaking science, and issued in a modest print run, it is of interest to collectors of Soviet scientific and technical literature, to specialists in the history of winemaking and sparkling-wine production, and to collectors of translated Western European technical works within Soviet publishing.