Understanding Wine Technology, 3rd Edition: The Science of Wine Explained

Couverture
Board and Bench Publishing, 1 mai 2011 - 328 pages

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.

 

Pages sélectionnées

Expressions et termes fréquents

acetic added addition alcohol alcoholic strength anaerobic analysis anthocyanins antioxidant aromas bacteria bag-in-box barrel become blending bottle calcium carbon dioxide carbonic maceration cause cells chemical closure colloids colour complex components compounds concentration copper cork density deposit dissolved oxygen drinking effect enzymes extraction fermentation filter filtration fining agent finished wine flavour fruit g/litre glass grape juice HACCP heat important kieselguhr known liquid litre maceration machine malic acid maturation membrane metatartaric acid method microorganisms modern molecules natural nitrogen operation oxidation oxidised particles pasteurisation pink wines polyphenols potassium pressure prevent principle proteins quantity reaction red wine reduced regulations removed residual sugars result simple skins sorbic acid stage sterile sterilised style substance sulphur dioxide surface sweet tank tannins tartaric acid tartrate crystals tasting technique temperature Tokaji total acidity treatment vine vineyard volatile acidity white wines wine contains wine producers winemaking winery yeast

À propos de l'auteur (2011)

 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.

Informations bibliographiques

TitreUnderstanding Wine Technology, 3rd Edition: The Science of Wine Explained
AuteurBird, David
ÉditeurBoard and Bench Publishing, 2011
ISBN1935879359, 9781935879350
Longueur328 pages
  
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