Understanding Wine Technology: The Science of Wine Explained / Edition 3

Understanding Wine Technology: The Science of Wine Explained / Edition 3

by David Bird
     
 

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

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Overview

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.

Product Details

ISBN-13:
9781934259603
Publisher:
Board and Bench Publishing
Publication date:
04/25/2011
Edition description:
Third Edition, Third edition
Pages:
328
Sales rank:
289,437
Product dimensions:
5.80(w) x 8.30(h) x 0.60(d)

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