Understanding Wine Technology _ A Book for the Non-Scientist That Explains the Science of Winemaking

Bird, david; Johnson, Hugh (foreword)

ISBN 10: 1934259608 ISBN 13: 9781934259603

Verlag: DBQA, Great Britain, 2010

Sprache: Englisch

Zustand: Very good Softcover

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Bibliografische Details

Titel

Understanding Wine Technology _ A Book for the Non-Scientist That Explains the Science of Winemaking

Verlag

DBQA, Great Britain

Ver�ffentlichungsdatum

2010

Sprache

Englisch

ISBN-10

1934259608

ISBN-13

9781934259603

Bindung

Paperback

Ausgabe

Paperback Octavo.

Zustand

Very good

Verk�uferkataloge

Cooking

�ber diesen Titel

Inhaltsangabe

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.

�ber die Autorin bzw. den Autor

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.

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