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Understanding Wine Technology - The Science of Wine Explained Paperback – Illustrated, 10 Sep 2010

19 customer reviews

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Product details

  • Paperback: 326 pages
  • Publisher: DBQA Publishing; 3rd edition (10 Sept. 2010)
  • Language: English
  • ISBN-10: 0953580229
  • ISBN-13: 978-0953580224
  • Product Dimensions: 14.7 x 2 x 20.8 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (19 customer reviews)
  • Amazon Bestsellers Rank: 69,631 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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Review

Call it technology. Call it science: these days we live with it. As a scientific illiterate I was not exactly the most willing participant (and never took an exam). But that is not a viable position any more: you would simply miss too much of the action. We all need a grounding in wine technology to understand what's going on, and those in wine professionally don't get to first base without it. I'm not sure whether to call this book a primer, a memory-jogger or a lifesaver. Which it is depends on the reader. For WSET students it is essentially the first, then the second. For people like me it is the third - than rather belatedly the first. What we all need is a crisp exposition of how wine is made and why, easy to refer to when a funny smell appears but going beyond Stinks (do they still call Chemistry that?) to cover the physics, natural history, legislation and finally the appreciation of wine. 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. --FOREWORD by Hugh Johnson

From the Author

The first edition, published in 2000, ran to three print runs and the time was right for a new edition, which brings the information right up-to-date and incorporates the latest developments in the constantly changing world of winemaking. --This text refers to an out of print or unavailable edition of this title.

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Most Helpful Customer Reviews

10 of 10 people found the following review helpful By J. Suyderhoud on 24 Nov. 2010
Format: Paperback Verified Purchase
Most wine lovers just drink wine and don't have to understand how wine is made, as for driving a car, you don't need to know the technology behind it. But if you are interested in the why and how of certain aspects of wines and wine tasting, this book gives you a valuable insight in the world of wine making. All explanations are clear and kept simple, you do not need to be a chemist to understand. The 3rd edition has been brought up to date, as the wine technology is improving all the time. The chapters on Quality Control and Quality Assurance are excellent and to the point, these subjects are more in my own field of expertise. Recommended for all who want to know some more about wine and wine making.
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4 of 4 people found the following review helpful By Gianluca Minozzo on 28 April 2011
Format: Paperback
If you planning to set a vineyard OR if you're in your vineyard and wine tecniques management studies, you should read this EASY to understand book.
A deserved THANK YOU Author, to have made the book pleasant and enaging.
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2 of 2 people found the following review helpful By Christophersen Rebecca on 26 Nov. 2012
Format: Paperback
I loved this read - really simplified the complex chemistry of wine for me as a non chemist person. Very much recommend.
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By MR STUART MCGILL on 29 Jun. 2015
Format: Paperback Verified Purchase
An excellent work which explains in great detail the science of wine making and the decisions made by the winemaker which will affect the final product. It also shows that we now enjoy higher quality wines than ever before.
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By Louise on 17 July 2014
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Fantastic read, gives the scientific bits without being too detailed. I am a Technical Manager so understand all, but my husband is not and he still gets it. A good read if your getting into wine and it's process.
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A fascinating book for wine buffs who want to know more about the chemistry of wine making. Not beyond a keen amateur's understanding, but it might be helpful to have a little scientific knowledge.
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This was bought as a gift for a friend, and according to the feedback, they have been engrossed in the content. They also said that the book was very informative and interesting.
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I am a Madeira wine producer, H&H, and this book is very informative. I would highly recomend it to wine makers and to whom is studying for the WSET diploma or for Master of Wine.
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