Understanding Wine Technology: The Science of Wine Explained

Bird, David

ISBN 10: 1891267396 / ISBN 13: 9781891267390

Published by Wine Appreciation Guild, 2005

About this Item

The item is in good condition and works perfectly, however it is showing some signs of previous ownership which could include: small tears, scuffing, notes, highlighting, gift inscriptions, and library markings.

Seller Inventory # 4BQWN80059N8

Bibliographic Details

• Title: Understanding Wine Technology: The Science of Wine Explained
• Publisher: Wine Appreciation Guild
• Publication Date: 2005
• Language: English
• ISBN 10: 1891267396
• ISBN 13: 9781891267390
• Binding: paperback
• Condition: Good

About this title

Synopsis

The first high-tech book on wine written by a Master of Wine who knows how to taste as well as make wine. Written originally as a tutorial for students of the Diploma exam of the Wine and Spirit Education Trust and the Master of Wine degree (the highest possible achievement in wine appreciation), this is the first book that explains the science and technological mysteries of wine in simple terms. Expert wine tasters who do not have an education in chemistry, physics or biology, can assimilate these concepts from this book. The topics range from the secrets of the vineyard, through the processing of grapes to the complexities of fermentation, the stabilization of wine and the various processes and treatments, quality control to the final bottling. Fully illustrated in color with user-friendly charts, diagrams, graphs and photos. Index and glossary.

About the Author

DAVID BIRD trained as an analytical chemist and entered the food manufacturing business as an analyst working with baby foods, mustard and fruit squashes. He moved into the wine trade in 1973 almost by chance, but in reality because a passion for wine was already developing. 1981 was his vintage year, becoming a Master of Wine, a Chartered Chemist and father to his first son. He is also a Member of the Institute of Quality Assurance and specialises in quality management techniques such as ISO 9000 and Hazard Analysis. He has been involved with wine activities and education in France, Italy, Spain, Portugal, Hungary, Denmark, Finland, Sweden, Norway, the Netherlands, Ukraine, Moldova, Russia, Algeria, Australia, Scotland, Ireland and England.