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Understanding Wine Technology: A Book for the Non-Scientist That Explains the Science of Winemaking by David Bird (Paperback, 2012)

Any student who has ever logged credits in a viticulture and elogy class kws 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 Brettamyces; a new section on HACCP analysis as applied to a winery; and much more.

Place of Publication
South San Francisco
Spine
23mm
Content Note
Colour Illustrations, Colour Illustrations, Figures
Author Biography
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.
Date of Publication
01/04/2012
Edition Statement
3rd
Imprint
Wine Appreciation Guild
Genre
Food & Drink: General
Country of Publication
United States

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