Gourmand Award for the No. 1 Best Wine Book in the World for Professionals Since the publication of Wine Production: Vine to Bottle (2005) and Wine Quality: Tasting and Selection (2009), there has been a great deal of change in the wine industry, and the perceptions of critics and expectations of consumers have shifted. Wine Production and Quality, Second Edition brings together its two predecessors in one updated and considerably expanded volume. This comprehensive guide explores the techniques of wine production in the vineyard and winery, and considers their impact upon the taste, style and quality of wine in the bottle. Part 1 of the book provides a structured yet easily readable understanding of wine production, from vine to bottle. The impact of natural factors, including climate and soil, is considered, together with the decisions made and work undertaken in the vineyard and winery. Part 2 looks at quality in wines: the concepts and techniques of tasting are detailed, along with the challenges in recognising and assessing quality. Also discussed are the steps producers may take, and the limitations they may face, in creating quality wines. The book will prove valuable to beverage industry professionals, wine trade students, wine merchants, sommeliers, restaurateurs , and wine lovers as well as those entering (or thinking of entering) the highly competitive world of wine production.

The book will comprise a detailed examination of faults and flaws that can impact upon the quality of wines. There are some faults that render wines unsaleable and undrinkable and others that have a negative effect upon quality and enjoyment. Each fault is discussed as follows: 1. What it is, in basic terms 2. How is it detected by: a) sensory recognition; and b) laboratory analysis 3. What is the cause? 4. At which stage/s of production, maturation or storage can it occur? 5. Can it be prevented? 6. Can it be rectified? 7. Detailed science including research Each topic will be examined in both practical and scientific terms. There will also be discussion of detection of faults by tasting and laboratory analysis, and good practice in the vineyard and winery to prevent faults from occurring.