Principles and Practices of Winemaking (The Chapman & Hall Enology Library)

HL~lorically, scientific and educational books from studies within California, the concepts can be classified into three categories: those developed will be generally useful to enolo­ providing concepts and principles, those of­ gists throughout the world. fering gathered information, and those pre­ Although this volume covers the basic prac­ senting opinion or perspective (which mayor tices and their rationale for successrul wine may not be instructive). production, wines and wine regions of the While there are many wine-related books of world and details of specialty wine prod union the third kind and some of the second, there (such as vermouths, fruit wines, etc. ) are omit­ are few of the first, and this book attempts to ted as separate topics, although incorporated fill that void. Of course, some aspects of cate­ as appropriate in gener-dl explanations. The gories two and three inevitably remain. emphasis upon commercial scale by no means Because our tcaching program at Davis has precludes use of the material by small-volume always been based on the interdisciplinary ap­ winemakers, for whom the principles of wine­ proach to enology. we have pooled our expe­ making are equally valid, although practices rience to provide a volume that provides the may need to be adjusted for the scale. UrmTMr­ benefi. ts of such interaction and discussion cial scale implies the consideration of eco­ rather than the more usual self-styled expert nomics and sensible expenditure of effort and approach to such books.