Customer Reviews

Volume 1, The Handbook of Enology: Microbiology of Wine

5 star:		(2)
4 star:		(1)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

I was given this book by a friend of mine studying enology at UC Davis. I work in the vineyard/winery industry (trellising) and needed a basic understanding of vineyard and winemaking operations. While this book is quite technical at times, and it is long, it is a rewarding read and base of information for the layperson or someone employed in a related industry. The tables and appendix of info is substantial, and while I am no chemist (my degree is in history), the writing was clear enough for me to follow along the majority of the time. If your interest in the field is strong and you can keep reminding yourself that this really is a textbook, the end result is a mini degree in Enology!

It's very difficult to find good English-language descriptions of French winemaking practices, so this book fills a rare and valuable role. Both volumes in this series are excellent complements to the standard winemaking texts, are well-written and comprehensive.

Pretty comprehensive, and more in depth than most others, this is worth investigating if you're into the topic. Easy to read translation helps.