Call it technology. Call it science: these days we live with it. As a scientific illiterate I was not exactly the most willing participant (and never took an exam). But that is not a viable position any more: you would simply miss too much of the action. We all need a grounding in wine technology to understand what's going on, and those in wine professionally don't get to first base without it. I'm not sure whether to call this book a primer, a memory-jogger or a lifesaver. Which it is depends on the reader. For WSET students it is essentially the first, then the second. For people like me it is the third - than rather belatedly the first. What we all need is a crisp exposition of how wine is made and why, easy to refer to when a funny smell appears but going beyond Stinks (do they still call Chemistry that?) to cover the physics, natural history, legislation and finally the appreciation of wine. David's first edition has been my stand-by for years. I have my Peynaud, my Amerine & Joslyn, my Michael Schuster for going deeper where necessary, but it is always good to have Bird in the hand. This third edition adds a valuable insight into the production of the principal styles of the wines of the world, making it equally interesting for those who are simply lovers of wine and for those who are serious students of the Master of Wine examination. The detailed explanation of the mysteries of Hazard Analysis make this book particularly useful for wineries that are faced with the problems of modern food safety legislation. Essentially, though, it updates the second and makes it available once more to ease the pangs of students young and old. --FOREWORD by Hugh JohnsonBiographie de l'auteur :
David Bird started his working life as an analytical chemist, working for Colmans of Norwich analysing mustard, soft drinks and baby food. He was promoted to Quality Control Manager of their new wine department in 1973, which sparked a huge interest in wine leading to the achievement of Master of Wine with the Tim Derouet Award in 1981. He also became a Chartered Chemist in the same year. He was head-hunted for the position of Quality Assurance Manager for Stowells of Chelsea in 1984, working at their centre of bag-in-box production at Worksop in Nottinghamshire. In 1994 he set up his own consultancy business providing a service of quality management to ISO9001 and wine production audits around Europe. Understanding Wine Technology was first published in 2000.
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Description du livre Board and Bench Publishing. PAPERBACK. État : New. 1934259608 *BRAND NEW* Ships Same Day or Next!. N° de réf. du libraire NATARAJB1FI859147
Description du livre Board and Bench Publishing, 2011. Paperback. État : New. N° de réf. du libraire 1934259608
Description du livre Paperback. État : New. 3rd. 150mm x 23mm x 211mm. Paperback. 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 c.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 307 pages. 0.408. N° de réf. du libraire 9781934259603
Description du livre Board and Bench Publishing, 2011. Paperback. État : New. book. N° de réf. du libraire 1934259608
Description du livre Board and Bench Publishing. PAPERBACK. État : New. 1934259608 Special order direct from the distributor. N° de réf. du libraire ING9781934259603
Description du livre État : Brand New. Book Condition: Brand New. N° de réf. du libraire 97819342596031.0
Description du livre Board and Bench Publishing, 2011. Paperback. État : New. N° de réf. du libraire P111934259608