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Understanding Wine Technology - The Science of Wine Explained (Paperback, 3rd Revised edition)
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Understanding Wine Technology - The Science of Wine Explained (Paperback, 3rd Revised edition)
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The production of wine is described in detail from the creation of
a vineyard, through the production of grapes and their subsequent
processing and quality control, to the bottling of the finished
wine. It explains why the choice of land is important in
establishing a new vineyard, and how vines and soil interact and
thus create the traditional links between region and grape variety.
The main part of the book is devoted to the incredibly complex
series of operations that constitute the transformation of grape
juice into wine. All of this is done without recourse to the
knowledge of advanced chemistry. Chemical formulae and equations
are kept to the basic minimum that is necessary to explain the
changes that occur during these processes. This third edition
includes extended chapters on the production of the main categories
of wine: red, pink, white, sparkling, sweet and fortified. This
section of the book is of particular interest for those who are not
studying for exams, but are merely dedicated amateurs who want to
know more about how their favourite wine is produced. There is a
chapter devoted to the faults and problems that can occur with
wine, giving an explanation of the causes and remedies for each.
With quality assurance playing a large role in modern food
production, this chapter has been extended to include a large
section on Hazard Analysis and Critical Control Points (HACCP) in
the production of wine. This process is poorly understood, so the
author has included a model HACCP system that can be applied to any
winery in the world. The chapter on European wine regulations has
been brought up-to-date and the final chapter gives a brief but
pertinent description of the correct way to taste wine, thus
enabling the drinker to get the maximum enjoyment from each bottle.
As Hugh Johnson states in the Foreword: "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." Re-printed in 2012 and 2014.
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