Understanding Wine

Technology : The Science

of Wine Explained
 By
David Bird
Dbqa Publishing
 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." Re-printed in 2012 and 2014.

Dbqa Publishing

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