| Author | : Bird, David |
| File Size | : 49,7 Mb |
| Publisher | : Board and Bench Publishing |
| Language | : English |
| Release Date | : 01 May 2011 |
| ISBN | : 9781935879350 |
| Pages | : 328 pages |
Understanding Wine Technology 3rd Edition by Bird, David Book PDF Summary
Any student who has ever logged credits in a viticulture and enology class knows David Bird's book: it is the most widely assigned wine science primer in the English-speaking world. This completely revised and updated edition to Bird's classic textbook deciphers all the new scientific advances from the last several years, and conveys them in his typically clear and plainspoken style that renders even the densest subject matter freshman friendly. The new material includes an expanded section on the production of red, rose, white, sweet, sparkling, and fortified wines; information on histamine, flash detente, maceration, and whole bunch and whole berry fermentation; an expanded chapter on wine faults, including Brettanomyces; a new section on HACCP analysis as applied to a winery; and much more.