Understanding Wine Technology: The Science of Wine Explained

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9781934259603: Understanding Wine Technology: The Science of Wine Explained

Any student who has ever logged credits in a viticulture and enology class knows Bird's book. It is the most widely assigned wine science primer in the English speaking world. This completely revised and updated edition to Bird's classic textbook deciphers all the new scientific advances that have cropped up in the last several years, and conveys them in his typically clear and plainspoken style that renders even the densest subject matter freshman-friendly. New material includes: expanded section on the production of red, rose, white, sweet, sparkling and fortified wines; information on histamine, flash detente, maceration, whole bunch and whole berry fermentation; expanded chapter on wine faults, including Brettanomyces; new section on HACCP analysis as applied to a winery; and much more.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

About the Author :

David Bird is trained as an analytical chemist and in 1981 became a Master of Wine and a Chartered Chemist. He specializes in quality assurance techniques, such as ISO 9000 and HACCP, and has been involved with wine activities and education in France, Italy, Spain, Portugal, Hungary, Denmark, Finland, Sweden, Norway, the Netherlands, Ukraine, Moldova, Russia, China, Algeria, Australia, Scotland, Ireland, and England.

Review :

"This is a reference book that I can be truly enthusiastic about. David Bird puts the science of wine into layman's language. It is comprehensive, interesting, well organised and the language is accessible. As the Wife, the Number Two at Eglantine Vineyard, I am often called upon to lead tour groups, write publicity leaflets, answer media and student enquiries and the like, but am not very heavily involved in the winemaking processes, some of which have remained a mystery to me for the thirty two years that we have been open to the Great British Public. The public can be quite intimidating to the tour guide with just a little knowledge and no easy access to the 'fount of all knowledge' - the winemaker. From now on I will have this book close at hand for every tour. It would have been invaluable thirty odd years ago when we were planning to start our vineyard - we had so many questions to ask, so few places to turn to for support. It would have been invaluable again when I took the WSET course, because this book compliments and extends the course work material. And why? The book is so easy to use and so clearly written. It moves at a cracking pace - no need to wade through pages of exemplification, because author David Bird sticks to the point. A brief glance at the Contents pages demonstrates this admirably: each chapter clearly headed and the sub-sections 'sign-posted' too. It takes only moments to find the answer to that question which has you stumped before the difficult customer loses interest and wanders off. Chemical formulae, mind-boggling for the non-specialist, are kept to the minimum, and labelled where they do occur. Diagrams, flow charts and photographs abound and are always timely and relevant. I have learned a lot. As for the Winemaker? I am currently battling with the all new and bewildering legislation coming at us. With a background in wine quality control, David Bird is undoubtedly a leading authority on the subject, able to guide us in setting the highest standards for our production processes. What a relief! In chapter 23 he has listed the up to date legislation relating to all that we need to be aware of and comply with, from the growing of the grapes to sending out the wine in bottle. He has even included the dreaded HACCP, for which he has provided a flow diagram and table. We have no hesitation in recommending this book (third edition) unreservedly: to the student of oenology, to the amateur and professional wine grower/maker, to the tour guide, to the wine enthusiast and to the correspondent." Veronica and Tony Skuriat, Eglantine Vineyard. "This is a book that is worth every penny and I cannot recommend it too highly." - E.R.Adlard, Chromatographia. "This book is ideally suited to those who require more detailed explanations than can be obtained from the vast array of coffee-table wine books." - Kym Milne MW. --Hugh Johnson

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Description du livre Wine Appreciation Guild, United States, 2011. Paperback. État : New. 3rd ed.. Language: English . Brand New Book. Any student who has ever logged credits in a viticulture and enology class knows David Bird s book: it is the most widely assigned wine science primer in the English-speaking world. This completely revised and updated edition to Bird s classic textbook deciphers all the new scientific advances from the last several years, and conveys them in his typically clear and plainspoken style that renders even the densest subject matter freshman friendly. The new material includes an expanded section on the production of red, rose, white, sweet, sparkling, and fortified wines; information on histamine, flash detente, maceration, and whole bunch and whole berry fermentation; an expanded chapter on wine faults, including Brettanomyces; a new section on HACCP analysis as applied to a winery; and much more. N° de réf. du libraire AAS9781934259603

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