This essential text and reference offers a complete guide to winemaking. The authors, all well-known experts in their field, concentrate on the process of wine production, stressing the chemistry, biochemistry, microbiology and underlying science of enology. They present in-depth discussion of every aspect of the wine production process, from the selection of grapes and preparation of the must and the juice, through aging, bottling and storage of finished wines. Novices and experienced winemakers alike will find this clearly written and expertly crafted book an indispensable source of practical instruction and information.
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Most Helpful Customer Reviews
38 of 52 people found the following review helpful:
5.0 out of 5 stars
Principles and Practices of Winemaking,
By A Customer
This review is from: Principles and Practices of Winemaking (Hardcover)
This winemaking bible is for everyone serious about this topic. Studens in Viticulture, Enology and Food Science will benefit from a well reshearched book that is well structured and complete. This is a refference work, study book and read book for interested parties.
4 of 5 people found the following review helpful:
4.0 out of 5 stars
A decent textbook on wine, but in 2009 rather outdated,
By Michael A. Duvernois (Minneapolis, MN United States) - See all my reviews (TOP 500 REVIEWER) (REAL NAME)
This review is from: Principles and Practices of Winemaking (Hardcover)
I rather like this book, it's a technical tour-de-force of winemaking. And it works well also as a reference.
However, in 2009, I can't really recommend this old, expensive book when the new edition (3rd) of Ronald Jackson's excellent Wine Science is available. Wine Science, Third Edition: Principles and Applications (Food Science and Technology) This is what is used for courses in winemaking today, and is both rigorous and readable. It's also expensive, but with almost 800 pages and a recent (2008) update it doesn't hurt as badly.
1 of 1 people found the following review helpful:
5.0 out of 5 stars
Excellent book about winemaking,
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This review is from: Principles and Practices of Winemaking (Paperback)
Got this book directly from Amazon. Arrived on time and in excellent condition. Very usefull book if you want to learn what is going on in your wine. Too many details if you are looking for just a practical aproach.
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Inside This Book
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First Sentence:
It is our intent to describe winemaking and enology (old spelling oenology) in a fashion, and to a reasonable degree of completeness, appropriate for a university-level course and as a reference for practicing enologists, but also understandable to the educated adult. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
fractional temperature change, malolactic conversion, fermentation bouquet, moving head presses, racking valve, malolactic bacteria, winemaking conditions, press fractions, olactic fermentation, protein fining agents, juice density, bulk maturation, wine leuconostocs, experimental wines, bouquet development, wooden cooperage, tartrate stability, free sulfur dioxide, grape juice fermentation, wine applications, caftaric acid, sterile bottling, wine bacteria, yeast hulls, wine proteins Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, United States, Cabernet Sauvignon, Vigne Vin, University of California, Food Agric, Food Chem, Academic Press, The Role of Sulfur Dioxide, John Wiley, Wine Transfer Methods, Food Sci, South Africa, Kreger-van Rij, New Zealand, Ruby Cabernet, Cold Spring Harbor, Evaluation of Experimental Wines, Wine Ind, Petite Sirah, Ricardo da Silva, Division of Agricultural Sciences, San Joaquin Valley, San Francisco, Emerald Riesling New!
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
It is our intent to describe winemaking and enology (old spelling oenology) in a fashion, and to a reasonable degree of completeness, appropriate for a university-level course and as a reference for practicing enologists, but also understandable to the educated adult. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
fractional temperature change, malolactic conversion, fermentation bouquet, moving head presses, racking valve, malolactic bacteria, winemaking conditions, press fractions, olactic fermentation, protein fining agents, juice density, bulk maturation, wine leuconostocs, experimental wines, bouquet development, wooden cooperage, tartrate stability, free sulfur dioxide, grape juice fermentation, wine applications, caftaric acid, sterile bottling, wine bacteria, yeast hulls, wine proteins Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, United States, Cabernet Sauvignon, Vigne Vin, University of California, Food Agric, Food Chem, Academic Press, The Role of Sulfur Dioxide, John Wiley, Wine Transfer Methods, Food Sci, South Africa, Kreger-van Rij, New Zealand, Ruby Cabernet, Cold Spring Harbor, Evaluation of Experimental Wines, Wine Ind, Petite Sirah, Ricardo da Silva, Division of Agricultural Sciences, San Joaquin Valley, San Francisco, Emerald Riesling New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
19
books
cite this book:
See all 19 books citing this book
- Fermented Beverage Production, Second Edition by Andrew G.H. Lea on page 134, and page 154
- Wine and the Vine: An Historical Geography of Viticulture and the Wine Trade by Tim Unwin in Front Matter (1), and Front Matter (2)
- Fermented Beverage Production, Second Edition by Andrew G.H. Lea on page 134, and page 154
- Volume 1, The Handbook of Enology: Microbiology of Wine by Pascal Ribéreau-Gayon on page 47, and page 358
- Handbook of Enology, Volume 1: The Microbiology of Wine and Vinifications (Volume 1, 2) by Pascal Ribéreau-Gayon on page 48, and page 394
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