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Understanding Wine Technology: The Science of Wine Explained, by David Bird
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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.
- Sales Rank: #2088393 in Books
- Published on: 2005-01
- Original language: English
- Number of items: 1
- Dimensions: .83" h x 6.04" w x 8.18" l,
- Binding: Paperback
- 265 pages
Review
"Brilliant!" -- Baron Jones, UK Wine and Spirits Association
"Without any hint of patronization and without avoiding the difficult issues, David explains the process of wine making." -- Godfrey Spense, Wine and Spirit Education Trust London
Most helpful customer reviews
9 of 9 people found the following review helpful.
Provides the next step of wine appreciation in clear terms
By S. Smerud
This book does a terrific job of simplifying the complex science that goes into winemaking. Ever wonder what some of the terms mean on the back of a wine bottle? This book is a quick read that provides consise and relatable explanations. It is not a book on how to make wine. It is not a book for scientists. It is a non-technical book for anyone that wants to learn more about the process and options from the dirt to the glass.
19 of 19 people found the following review helpful.
well written but not quite comprehensive
By intractable
Clearly written and a quick read, but don't be fooled: there is a lot of solid technical information here, including one of the best published reviews of filtration, and an excellent overview of additives. Clarity here is due to good writing and careful exposition, not by dumbing down the topic. The book was written for classroom use, for instance by students preparing for the WSET Diploma Examination, and also succeeds as a text for someone who understands the basics of winemaking but wants to know the why as well as the what.
However, the chapter on fermentation is a bit brief for its intended role as a textbook, and faults merit only a few pages. A lack of a bibliography (other than a few scattered references to journal articles) also counts against it. I recommend supplementing with another text such as Rankine's "Making Good Wine" (ISBN 140503601X) or a reference work such as Jackson's "Wine Science".
(Note: A newer edition is now available, it might address some of the above criticisms.)
This is a book worth owning and reading, but it will not provide all the answers.
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