Understanding Wine Technology: A Book for the Non-scientist That Explains the Science of Winemaking - Brossura

Bird, David

Brossura

ISBN 10: 1934259608 ISBN 13: 9781934259603

Casa editrice: Board & Bench Pub, 2011

Riassunto

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.

Su questo libro

L'autore:

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.

Su questa edizione

• Editore: Board & Bench Pub
• Data di pubblicazione: 2011
• ISBN 10: 1934259608
• ISBN 13: 9781934259603
• Rilegatura: Copertina flessibile
• Numero edizione: 3
• Numero di pagine: 307