Understanding Wine Technology: A Book for the Non-scientist that Explains the Science of Winemaking
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.
What people are saying - Write a review
We haven't found any reviews in the usual places.
IN THE VINEYARD
PRINCIPAL CONSTITUENTS OF GRAPES
THE ROLE OF OXYGEN
14 other sections not shown
Other editions - View all
Understanding Wine Technology, 3rd Edition: The Science of Wine Explained
Limited preview - 2011
added addition alcoholic strength analysis antioxidant aroma atmosphere bacteria bag-in-box barrel become bottle calcium carbon dioxide carbonic maceration chemical colloids colour complex components compounds concentration copper cork crushed deposit dissolved oxygen effect enzymes extraction fermentation filter filtration fining agent finished wine flavour free sulphur dioxide fruit g/litre grape juice heat hydrogen important kieselguhr known liquid litre malic acid Master of Wine maturation membrane metatartaric acid method micro-organisms molecules natural nitrogen operation oxidation oxidised oxygen barrier particles pasteurisation polyphenols potassium prevent produced proteins quantity reaction red wine regulations removed residual sugars result salts screw sheets simple skins sodium solid sorbic acid stage sterilised substance sulphur dioxide surface tank tannins tartaric acid tartrate crystals taste techniques temperature titration total acidity total sulphur dioxide treatment vine vineyard volatile acidity white wines wine contains wine production winemaking winery yeast