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Understanding Wine Technology: The Science of Wine Explained [Englisch] [Taschenbuch]

David Bird

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Kurzbeschreibung

September 2010
FOREWORD BY HUGH JOHNSON: 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.

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Understanding Wine Technology: The Science of Wine Explained + The Oxford Companion to Wine + The World Atlas of Wine
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  • The Oxford Companion to Wine EUR 38,95
  • The World Atlas of Wine EUR 35,95

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Pressestimmen

"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.

Über den Autor und weitere Mitwirkende

DAVID BIRD trained as an analytical chemist and entered the food manufacturing business as an analyst working with baby foods, mustard and fruit squashes. He moved into the wine trade in 1973 almost by chance, but in reality because a passion for wine was already developing. 1981 was his vintage year, becoming a Master of Wine and a Chartered Chemist. He specialises in quality assurance techniques, such as ISO 9000 and HACCP, and has been involved with wine activities and education in France, Italy, Spain, Portugal, Hungary, Denmark, Finland, Sweden, Norway, the Netherlands, Ukraine, Moldova, Russia, China, Algeria, Australia, Scotland, Ireland and England. He has been on the panel of judges for the Mercian Vineyards Association, the national panel for the English and Welsh Wine Awards, the Decanter World Wine Awards and the Hungarian Balaton Awards. He plays the organ and is Musical Director of the Cantate choir. His garden is open to the public once a year for charity under the National Gardens Scheme of the UK.

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Amazon.com: 4.6 von 5 Sternen  23 Rezensionen
52 von 52 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Excellent single volume overview, but depends on what you're seeking 9. Juli 2011
Von Sitting in Seattle - Veröffentlicht auf Amazon.com
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To determine whether Bird's "Understanding Wine Technology" is for you, it is necessary to decipher its positioning. It is an overview of all areas of commercial wine production from a less-technical basis (meaning something like "few chemical formulas, with all jargon explained very clearly). In the introduction, Bird says, "The book is aimed at the person with no formal scientific training, yet who is interested in the science behind wine and wants to know the mechanism behind the complex transformations that take place."

The book delivers perfectly on that promise: it is amazingly readable and covers nearly every conceivable (general) topic regarding production. What it does *not* do is to provide detailed depth in any area (see below), cover non-production aspects such as details of individual varietals or wines, nor present a winemaking manual. It covers commercial rather than home production, although of course there is some overlap.

If you want one of the following, then the book is for you: an substantial breadth view of topics; an overview of the science; an overview of commercial wine production. On the other hand, if you want something else, it is *not* for you: detailed technical depth on chemistry (try Margalit instead); a guide to wines, regions, or wineries; a guide to wine making. For my part, I am an aficionado and home winemaker, and it has added breadth to my knowledge. It's a good "first source" to look up something before delving into more depth.

Preview pages ("see inside") are not yet posted for this volume, so I will clarify what it includes. There are 23 chapters that take up 290 pages of primary text. These include virtually every topic from vineyard to bottling. In addition to the usual topics ("in the vineyard", "producing the must", "fermentations", "clarification and fining", etc.) there are interesting and more industry-focused chapters, including a chapter on "quality control and [hazard] analysis". In other words, the topics are comprehensive, but at an average of 10 pages per topic, each topic provides only an overview of its area.

The print quality is good, heavy weight, glossy paper. A pleasant surprise was the number of interesting color photographs, taken in vineyards and wineries around the world. These help immensely to illustrate the concepts.

Finally, to clarify just how much depth there is, here is a paragraph describing cold soak processes:

"Pre-ferment maceration, otherwise known as a 'cold soak', can be used to extract more aromas from the skins, This is identical to the so-called 'skin-contact' process as used in the production of aromatic white wine (sse p. 104). During this period the must has to be cooled to somewhere between 15 and 4 degrees C in order to prevent the fermentation starting, so that the cells containing the flavour and aroma compounds can be broken. This is particularly effective with Pinot Noir, where the aromas are very valuable, but the danger of the extraction of polyphenols is minimal because of the nature of the thin skins." [p. 90]

That description took about 1/3 of a page. If you imagine that level of description multiplied across hundreds of carefully arranged and progressive topics, ending up with almost 300 pages total, you can imagine this book. I find it tremendously interesting and helpful, but again, it is an overview not a technical guide. Cheers!
9 von 10 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Could It Be Better? 24. November 2012
Von Terry Brown - Veröffentlicht auf Amazon.com
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I bought this book on the basis of the previous reviews and I agree with the praise in large part. Let me start by saying I read Yair Margalit's comprehensive volume on wine chemistry shortly after the first edition was published simply because I couldn't find "Wine Chemistry for Dummies." It required the constant help of my friends Morrison, Boyd, and Lehninger. Having a modest collegiate background in chemistry helped but the whole experience was one of concept overload. Bird does an outstanding job of taking the major chemical concepts in winemaking and making them eminently understandable by parsing them out in digestible nuggets. I read this book primarily for the chemistry but was drawn into his discussions of wood and storage. The chapters on fining and filtration seemed to hold particular interest for the author, but I found them overlong. When he publishes his Fourth Edition there are a few things I'd like to see. First, the color pictures are nice but they don't provide the information that a well drawn diagram could provide. Although his narrative about the different types of crushers, destemmers, and pressers his good, a diagram of each type would have been more helpful than a picture, especially to those of us that are not generally familiar with mechanical devices.

Chapter 10 is entitled, "Sparkling and Fortified Processes," is a scant eleven pages. The chapter title alone, by including both, gives the reader a warning that these subjects will be given short shrift. Yes, there are other resources for this information, like Julian Jeff's $700 book on Sherry. But Bird writes so well that it seems a shame that he devotes more time to filtration than he does to these complex processes.

This volume fills in many gaps in the winemaking process that are present the standard wine references. It also made me recognize the gaps I still have in the production of Champaign, Port, and Sherry.
3 von 3 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Decent summary of the science of viticulture & oenology 8. Juli 2013
Von Lover of black tea with milk - Veröffentlicht auf Amazon.com
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Simple, succinct & direct. No repetition of contents. It explains scientific principles but only requires very elementary science background such as understanding simple chemical formulae & equations; concepts of family, genus & species in the classification of living organisms; etc
2 von 3 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen One word is enough: Spectacular! 12. Juni 2013
Von Dante Bergamo Junior - Veröffentlicht auf Amazon.com
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Concise text. Details of the process that in other books are not found. Easy reading and quick comprehension and assimilation. Recommended with praise.

Texto conciso. Detalhes de processo que em outros livros não se encontram. Leitura fácil e de rápida compreensão e assimilação. Recomendado com louvor.
2 von 3 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Great 9. Oktober 2012
Von Tatyana - Veröffentlicht auf Amazon.com
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I love this book and take it everywhere I go because I'm wine professor and I always have a lot of questions from my students about the champagne wine-making, the role of tannins, etc. Here you can find the most important things about wine, the language is perfect and there are some good schemes and photoes. It's a kind of must-have if you're interested in wine.
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