Understanding Wine Technology: The Science of Wine Explained

4,22 valoración promedio
( 9 valoraciones por Goodreads )
 
9780953580224: Understanding Wine Technology: The Science of Wine Explained
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"This is a reference book that I can be truly enthusiastic about. David Bird puts the science of wine into layman's language. It is comprehensive, interesting, well organised and the language is accessible. As the Wife, the Number Two at Eglantine Vineyard, I am often called upon to lead tour groups, write publicity leaflets, answer media and student enquiries and the like, but am not very heavily involved in the winemaking processes, some of which have remained a mystery to me for the thirty two years that we have been open to the Great British Public. The public can be quite intimidating to the tour guide with just a little knowledge and no easy access to the 'fount of all knowledge' - the winemaker. From now on I will have this book close at hand for every tour. It would have been invaluable thirty odd years ago when we were planning to start our vineyard - we had so many questions to ask, so few places to turn to for support. It would have been invaluable again when I took the WSET course, because this book compliments and extends the course work material. And why? The book is so easy to use and so clearly written. It moves at a cracking pace - no need to wade through pages of exemplification, because author David Bird sticks to the point. A brief glance at the Contents pages demonstrates this admirably: each chapter clearly headed and the sub-sections 'sign-posted' too. It takes only moments to find the answer to that question which has you stumped before the difficult customer loses interest and wanders off. Chemical formulae, mind-boggling for the non-specialist, are kept to the minimum, and labelled where they do occur. Diagrams, flow charts and photographs abound and are always timely and relevant. I have learned a lot. As for the Winemaker? I am currently battling with the all new and bewildering legislation coming at us. With a background in wine quality control, David Bird is undoubtedly a leading authority on the subject, able to guide us in setting the highest standards for our production processes. What a relief! In chapter 23 he has listed the up to date legislation relating to all that we need to be aware of and comply with, from the growing of the grapes to sending out the wine in bottle. He has even included the dreaded HACCP, for which he has provided a flow diagram and table. We have no hesitation in recommending this book (third edition) unreservedly: to the student of oenology, to the amateur and professional wine grower/maker, to the tour guide, to the wine enthusiast and to the correspondent." Veronica and Tony Skuriat, Eglantine Vineyard. "This is a book that is worth every penny and I cannot recommend it too highly." - E.R.Adlard, Chromatographia. "This book is ideally suited to those who require more detailed explanations than can be obtained from the vast array of coffee-table wine books." - Kym Milne MW.

Reseña del editor:

The production of wine is described in detail from the creation of a vineyard, through the production of grapes and their subsequent processing and quality control, to the bottling of the finished wine. It explains why the choice of land is important in establishing a new vineyard, and how vines and soil interact and thus create the traditional links between region and grape variety. The main part of the book is devoted to the incredibly complex series of operations that constitute the transformation of grape juice into wine. All of this is done without recourse to the knowledge of advanced chemistry. Chemical formulae and equations are kept to the basic minimum that is necessary to explain the changes that occur during these processes. This third edition includes extended chapters on the production of the main categories of wine: red, pink, white, sparkling, sweet and fortified. This section of the book is of particular interest for those who are not studying for exams, but are merely dedicated amateurs who want to know more about how their favourite wine is produced. There is a chapter devoted to the faults and problems that can occur with wine, giving an explanation of the causes and remedies for each. With quality assurance playing a large role in modern food production, this chapter has been extended to include a large section on Hazard Analysis and Critical Control Points (HACCP) in the production of wine. This process is poorly understood, so the author has included a model HACCP system that can be applied to any winery in the world. The chapter on European wine regulations has been brought up-to-date and the final chapter gives a brief but pertinent description of the correct way to taste wine, thus enabling the drinker to get the maximum enjoyment from each bottle. As Hugh Johnson states in the Foreword: "David's first edition has been my stand-by for years. I have my Peynaud, my Amerine & Joslyn, my Michael Schuster for going deeper where necessary, but it is always good to have Bird in the hand. This third edition adds a valuable insight into the production of the principal styles of the wines of the world, making it equally interesting for those who are simply lovers of wine and for those who are serious students of the Master of Wine examination. The detailed explanation of the mysteries of Hazard Analysis make this book particularly useful for wineries that are faced with the problems of modern food safety legislation. Essentially, though, it updates the second and makes it available once more to ease the pangs of students young and old." Re-printed in 2012 and 2014.

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1.

David Bird
Editorial: Dbqa Publishing, United Kingdom (2010)
ISBN 10: 0953580229 ISBN 13: 9780953580224
Nuevos Paperback Cantidad: 10
Librería
The Book Depository
(London, Reino Unido)
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Descripción Dbqa Publishing, United Kingdom, 2010. Paperback. Estado de conservación: New. 3rd Revised edition. 208 x 147 mm. Language: English . Brand New Book. The production of wine is described in detail from the creation of a vineyard, through the production of grapes and their subsequent processing and quality control, to the bottling of the finished wine. It explains why the choice of land is important in establishing a new vineyard, and how vines and soil interact and thus create the traditional links between region and grape variety. The main part of the book is devoted to the incredibly complex series of operations that constitute the transformation of grape juice into wine. All of this is done without recourse to the knowledge of advanced chemistry. Chemical formulae and equations are kept to the basic minimum that is necessary to explain the changes that occur during these processes. This third edition includes extended chapters on the production of the main categories of wine: red, pink, white, sparkling, sweet and fortified. This section of the book is of particular interest for those who are not studying for exams, but are merely dedicated amateurs who want to know more about how their favourite wine is produced. There is a chapter devoted to the faults and problems that can occur with wine, giving an explanation of the causes and remedies for each. With quality assurance playing a large role in modern food production, this chapter has been extended to include a large section on Hazard Analysis and Critical Control Points (HACCP) in the production of wine. This process is poorly understood, so the author has included a model HACCP system that can be applied to any winery in the world. The chapter on European wine regulations has been brought up-to-date and the final chapter gives a brief but pertinent description of the correct way to taste wine, thus enabling the drinker to get the maximum enjoyment from each bottle. As Hugh Johnson states in the Foreword: David s first edition has been my stand-by for years. I have my Peynaud, my Amerine Joslyn, my Michael Schuster for going deeper where necessary, but it is always good to have Bird in the hand. This third edition adds a valuable insight into the production of the principal styles of the wines of the world, making it equally interesting for those who are simply lovers of wine and for those who are serious students of the Master of Wine examination. The detailed explanation of the mysteries of Hazard Analysis make this book particularly useful for wineries that are faced with the problems of modern food safety legislation. Essentially, though, it updates the second and makes it available once more to ease the pangs of students young and old. Re-printed in 2012 and 2014. Nº de ref. de la librería AAZ9780953580224

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ISBN 10: 0953580229 ISBN 13: 9780953580224
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Descripción DBQA Publishing 2010-09-10, 2010. Estado de conservación: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely. Nº de ref. de la librería NU-GRD-04666103

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3.

David Bird
Editorial: Dbqa Publishing, United Kingdom (2010)
ISBN 10: 0953580229 ISBN 13: 9780953580224
Nuevos Paperback Cantidad: 10
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The Book Depository US
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Descripción Dbqa Publishing, United Kingdom, 2010. Paperback. Estado de conservación: New. 3rd Revised edition. 208 x 147 mm. Language: English . Brand New Book. The production of wine is described in detail from the creation of a vineyard, through the production of grapes and their subsequent processing and quality control, to the bottling of the finished wine. It explains why the choice of land is important in establishing a new vineyard, and how vines and soil interact and thus create the traditional links between region and grape variety. The main part of the book is devoted to the incredibly complex series of operations that constitute the transformation of grape juice into wine. All of this is done without recourse to the knowledge of advanced chemistry. Chemical formulae and equations are kept to the basic minimum that is necessary to explain the changes that occur during these processes. This third edition includes extended chapters on the production of the main categories of wine: red, pink, white, sparkling, sweet and fortified. This section of the book is of particular interest for those who are not studying for exams, but are merely dedicated amateurs who want to know more about how their favourite wine is produced. There is a chapter devoted to the faults and problems that can occur with wine, giving an explanation of the causes and remedies for each. With quality assurance playing a large role in modern food production, this chapter has been extended to include a large section on Hazard Analysis and Critical Control Points (HACCP) in the production of wine. This process is poorly understood, so the author has included a model HACCP system that can be applied to any winery in the world. The chapter on European wine regulations has been brought up-to-date and the final chapter gives a brief but pertinent description of the correct way to taste wine, thus enabling the drinker to get the maximum enjoyment from each bottle. As Hugh Johnson states in the Foreword: David s first edition has been my stand-by for years. I have my Peynaud, my Amerine Joslyn, my Michael Schuster for going deeper where necessary, but it is always good to have Bird in the hand. This third edition adds a valuable insight into the production of the principal styles of the wines of the world, making it equally interesting for those who are simply lovers of wine and for those who are serious students of the Master of Wine examination. The detailed explanation of the mysteries of Hazard Analysis make this book particularly useful for wineries that are faced with the problems of modern food safety legislation. Essentially, though, it updates the second and makes it available once more to ease the pangs of students young and old. Re-printed in 2012 and 2014. Nº de ref. de la librería AAZ9780953580224

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4.

David Bird
Editorial: DBQA Publishing
ISBN 10: 0953580229 ISBN 13: 9780953580224
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Descripción DBQA Publishing. Paperback. Estado de conservación: new. BRAND NEW, Understanding Wine Technology: The Science of Wine Explained (3rd Revised edition), David Bird, The production of wine is described in detail from the creation of a vineyard, through the production of grapes and their subsequent processing and quality control, to the bottling of the finished wine. It explains why the choice of land is important in establishing a new vineyard, and how vines and soil interact and thus create the traditional links between region and grape variety. The main part of the book is devoted to the incredibly complex series of operations that constitute the transformation of grape juice into wine. All of this is done without recourse to the knowledge of advanced chemistry. Chemical formulae and equations are kept to the basic minimum that is necessary to explain the changes that occur during these processes. This third edition includes extended chapters on the production of the main categories of wine: red, pink, white, sparkling, sweet and fortified. This section of the book is of particular interest for those who are not studying for exams, but are merely dedicated amateurs who want to know more about how their favourite wine is produced. There is a chapter devoted to the faults and problems that can occur with wine, giving an explanation of the causes and remedies for each. With quality assurance playing a large role in modern food production, this chapter has been extended to include a large section on Hazard Analysis and Critical Control Points (HACCP) in the production of wine. This process is poorly understood, so the author has included a model HACCP system that can be applied to any winery in the world. The chapter on European wine regulations has been brought up-to-date and the final chapter gives a brief but pertinent description of the correct way to taste wine, thus enabling the drinker to get the maximum enjoyment from each bottle. As Hugh Johnson states in the Foreword: "David's first edition has been my stand-by for years. I have my Peynaud, my Amerine & Joslyn, my Michael Schuster for going deeper where necessary, but it is always good to have Bird in the hand. This third edition adds a valuable insight into the production of the principal styles of the wines of the world, making it equally interesting for those who are simply lovers of wine and for those who are serious students of the Master of Wine examination. The detailed explanation of the mysteries of Hazard Analysis make this book particularly useful for wineries that are faced with the problems of modern food safety legislation. Essentially, though, it updates the second and makes it available once more to ease the pangs of students young and old." Re-printed in 2012 and 2014. Nº de ref. de la librería B9780953580224

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Bird, David Frederick John
Editorial: Dbqa Publishing (2010)
ISBN 10: 0953580229 ISBN 13: 9780953580224
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Descripción Dbqa Publishing, 2010. Estado de conservación: New. 2010. 3rd Revised edition. Paperback. A book for the non-scientist that explains the science of wine making in simple terms. Useful for anyone who has the love of wine and an enquiring mind. Essential reading for students preparing for the Diploma examination of the Wine and Spirit Education Trust or the Institute of Masters of Wine. Num Pages: 326 pages, colour photographs and diagrams. BIC Classification: TDCT2. Category: (UF) Further/Higher Education. Dimension: 208 x 153 x 19. Weight in Grams: 616. The Science of Wine Explained. 326 pages, colour photographs and diagrams. A book for the non-scientist that explains the science of wine making in simple terms. Useful for anyone who has the love of wine and an enquiring mind. Essential reading for students preparing for the Diploma examination of the Wine and Spirit Education Trust or the Institute of Masters of Wine. Cateogry: (UF) Further/Higher Education. BIC Classification: TDCT2. Dimension: 208 x 153 x 19. Weight: 632. . . . . . . Nº de ref. de la librería V9780953580224

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6.

David Bird, Calif.) Wine Appreciation Guild (San Francisco
Editorial: DBQA Pub. 2010-09-20, Newark (2010)
ISBN 10: 0953580229 ISBN 13: 9780953580224
Nuevos paperback Cantidad: > 20
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Blackwell's
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Descripción DBQA Pub. 2010-09-20, Newark, 2010. paperback. Estado de conservación: New. Nº de ref. de la librería 9780953580224

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Bird, David Frederick John
Editorial: Dbqa Publishing
ISBN 10: 0953580229 ISBN 13: 9780953580224
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Kennys Bookstore
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Descripción Dbqa Publishing. Estado de conservación: New. 2010. 3rd Revised edition. Paperback. A book for the non-scientist that explains the science of wine making in simple terms. Useful for anyone who has the love of wine and an enquiring mind. Essential reading for students preparing for the Diploma examination of the Wine and Spirit Education Trust or the Institute of Masters of Wine. Num Pages: 326 pages, colour photographs and diagrams. BIC Classification: TDCT2. Category: (UF) Further/Higher Education. Dimension: 208 x 153 x 19. Weight in Grams: 616. The Science of Wine Explained. 326 pages, colour photographs and diagrams. A book for the non-scientist that explains the science of wine making in simple terms. Useful for anyone who has the love of wine and an enquiring mind. Essential reading for students preparing for the Diploma examination of the Wine and Spirit Education Trust or the Institute of Masters of Wine. Cateogry: (UF) Further/Higher Education. BIC Classification: TDCT2. Dimension: 208 x 153 x 19. Weight: 632. . . . . . Books ship from the US and Ireland. Nº de ref. de la librería V9780953580224

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David Bird
Editorial: DBQA Publishing (2010)
ISBN 10: 0953580229 ISBN 13: 9780953580224
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Descripción DBQA Publishing, 2010. PAP. Estado de conservación: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Nº de ref. de la librería GB-9780953580224

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David Bird
ISBN 10: 0953580229 ISBN 13: 9780953580224
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Speedy Hen LLC
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Descripción Estado de conservación: New. Bookseller Inventory # ST0953580229. Nº de ref. de la librería ST0953580229

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David Bird
Editorial: Dbqa Publishing (2010)
ISBN 10: 0953580229 ISBN 13: 9780953580224
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Descripción Dbqa Publishing, 2010. Estado de conservación: New. Nº de ref. de la librería GH9780953580224

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