Description
Any student who has ever logged credits in a viticulture and enology class knows Bird’s book. It’s the most widely assigned wine science primer within the English speaking world. This completely revised and up to date edition to Bird’s classic textbook deciphers all of the new scientific advances that experience cropped up within the last a number of years, and conveys them in his normally clear and plainspoken style that renders even the densest material freshman-friendly. New subject matter includes: expanded section at the production of red, rose, white, sweet, sparkling and fortified wines; information on histamine, flash detente, maceration, whole bunch and whole berry fermentation; expanded chapter on wine faults, including Brettanomyces; new section on HACCP analysis as applied to a winery; and a lot more.