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Understanding Wine Technology - The Science of Wine Explained (Paperback, 4th New edition)
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Understanding Wine Technology - The Science of Wine Explained (Paperback, 4th New edition)
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Understanding Wine Technology has become the most favoured book of
many students. This book is aimed at the person with no formal
scientific training, yet who is interested in the science behind
wine and wants to know the mechanism behind the complex
transformations that take place. Scientific terminology has been
kept to a minimum and an attempt has been made to use everyday
words and phrases. Indeed, there are places where the scientist
might raise the eyebrows, places where perhaps science has had to
give way to an easy understanding of a complex principle. In this
fourth edition Nicolas Quille, a well-qualified and
widely-experienced French winemaker working in Oregon USA has
brought the information up-to-date so that this book remains the
mainstay for those who are studying for the Diploma of the WSET or
for membership of the Institute of Masters of Wine. The text has
also been expanded to include more information on the making of the
major styles of the wines of the world, which should be of interest
to those who are not engaged in study, but who have an enquiring
mind and therefore want to know the mechanisms behind their
production. Hugh Johnson writes in the Foreword: 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, 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 in
certain areas where necessary, but I wouldn't be without Bird in
the hand. This fourth edition adds freshly-focused 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. New concepts such as Orange, organic, biodynamic and
'natural' wines have been added to the public's vocabulary -
leaving many baffled and curious. Modern food legislation adds
another obstacle course for the winemaker to negotiate. The
detailed explanation of the mysteries of Hazard Analysis make this
book particularly useful for wineries that are faced with the new
problems of food safety legislation. Essentially, though, this is
the classic Bird, much updated from the third edition and available
once more to ease the pangs of students young and old.
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