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

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Wine Appreciation Guild, 2000 - Cooking - 226 pages
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.

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Contents

IN THE VINEYARD
8
PRINCIPAL CONSTITUENTS OF GRAPES
15
THE ROLE OF OXYGEN
24
Copyright

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