Understanding Wine Technology: The Science of Wine Explained

Bird, David

ISBN 10: 1934259608 / ISBN 13: 9781934259603

Edité par Board and Bench Publishing, 2011

N° de réf. du vendeur 521YH0000VZW

Synopsis :

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.

À propos de l?auteur: 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.

Détails bibliographiques

Titre : Understanding Wine Technology: The Science ...
Éditeur : Board and Bench Publishing
Date d'édition : 2011
Reliure : Couverture souple
Etat : Good
Edition : 3ème Édition