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Knowing and Making Wine
 
 

Knowing and Making Wine (Hardcover)

by Emile Peynaud (Author), Alan F. G. Spencer (Translator) "Tasting (sometimes called organoleptic examination or sensory analysis) is the appreciation by sight, taste, and smell of the sensory properties of a wine ..." (more)
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Knowing and Making Wine + The Taste of Wine: Art and Science of Wine Appreciation + What is Biodynamic Wine?: The Quality, the Taste, the Terroir
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Product details

  • Hardcover: 416 pages
  • Publisher: John Wiley & Sons (5 Dec 1984)
  • Language English
  • ISBN-10: 047188149X
  • ISBN-13: 978-0471881490
  • Product Dimensions: 23.1 x 15.7 x 2.5 cm
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon.co.uk Sales Rank: 460,766 in Books (See Bestsellers in Books)
  • See Complete Table of Contents

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Product Description

Product Description

A veritable digest of enology, Knowing and Making Wine deals with all aspects––both practical and theoretical––of wine–science. Emile Peynaud, noted research enologist and teacher, brings us the knowledge from his long career and his considerable contributions to current practices in enology.

This complete survey of wine–making techniques and wine appreciation examines the latest scientific developments and shows how the results of this research can be applied in everyday practice. It uses simple terms without complicated chemical formulas and includes practical exercises supported by related theories.

Conceived as a handbook not only for the student but also for the practicing enologist confronted with day–to–day problems, Knowing and Making Wine gives each an opportunity to solve particular cases which arise, and guides the practitioner where there may be several possible solutions


From the Back Cover

A veritable digest of enology, Knowing and Making Wine deals with all aspects—both practical and theoretical—of wine–science. Emile Peynaud, noted research enologist and teacher, brings us the knowledge from his long career and his considerable contributions to current practices in enology.

This complete survey of wine–making techniques and wine appreciation examines the latest scientific developments and shows how the results of this research can be applied in everyday practice. It uses simple terms without complicated chemical formulas and includes practical exercises supported by related theories.

Conceived as a handbook not only for the student but also for the practicing enologist confronted with day–to–day problems, Knowing and Making Wine gives each an opportunity to solve particular cases which arise, and guides the practitioner where there may be several possible solutions


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"Tasting (sometimes called organoleptic examination or sensory analysis) is the appreciation by sight, taste, and smell of the sensory properties of a wine." Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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5 of 7 people found the following review helpful:
4.0 out of 5 stars Thorough, "scientific" study of wine making, 12 Feb 1997
By A Customer
This classic by French oenologist Peynaud is dense and intellectual, chock full of charts and detailed descriptions of the chemical reactions that go into the making and aging of wine. Intended primarily for the serious, advanced wine fancier (or wine maker), it's rightly regarded as a classic.
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