Understanding Wine Technology: The Science of Wine Explained [Paperback]

David Bird (Author)

Book Description

Publication Date: January 2005

The first high-tech book on wine written by a Master of Wine who knows how to taste as well as make wine. Written originally as a tutorial for students of the Diploma exam of the Wine and Spirit Education Trust and the Master of Wine degree (the highest possible achievement in wine appreciation), this is the first book that explains the science and technological mysteries of wine in simple terms. Expert wine tasters who do not have an education in chemistry, physics or biology, can assimilate these concepts from this book. The topics range from the secrets of the vineyard, through the processing of grapes to the complexities of fermentation, the stabilization of wine and the various processes and treatments, quality control to the final bottling. Fully illustrated in color with user-friendly charts, diagrams, graphs and photos. Index and glossary.

Editorial Reviews

Review

"Brilliant!" -- Baron Jones, UK Wine and Spirits Association

"Without any hint of patronization and without avoiding the difficult issues, David explains the process of wine making." -- Godfrey Spense, Wine and Spirit Education Trust London

About the Author

David Bird is a Chartered Chemist and Master of Wine. He has worked in the international wine industry as a quality assurance and hazard analysis specialist since 1971. --This text refers to an out of print or unavailable edition of this title.

Product Details

• Paperback: 265 pages
• Publisher: Wine Appreciation Guild (January 2005)
• Language: English
• ISBN-10: 1891267396
• ISBN-13: 978-1891267390
• Product Dimensions: 8.2 x 5.8 x 0.6 inches
• Shipping Weight: 15.2 ounces
• Average Customer Review: 4.5 out of 5 stars  See all reviews (12 customer reviews)
• Amazon Best Sellers Rank: #1,596,062 in Books (See Top 100 in Books)

More About the Author

DAVID BIRD MW

"Understanding Wine Technology" was first published in 2000 and is now on its third edition, published in the UK by DBQA Publishing in September 2010.

David Bird started his working life as an analytical chemist, working for Colmans of Norwich analysing mustard, soft drinks and baby food. He was promoted to Quality Control Manager of their new wine department in 1973, which sparked a huge interest in wine leading to the achievement of Master of Wine with the Tim Derouet Award in 1981. He also became a Chartered Chemist in the same year. He was head-hunted for the position of Quality Assurance Manager for Stowells of Chelsea in 1984, working at their centre of bag-in-box production at Worksop in Nottinghamshire. In 1994 he set up his own consultancy business providing a service of quality management to ISO9001 and wine production audits around Europe.

www.dbqa.com

Customer Reviews

Most Helpful Customer Reviews

18 of 18 people found the following review helpful:

4.0 out of 5 stars well written but not quite comprehensive, January 27, 2006

By 

intractable (Johannesburg, South Africa) - See all my reviews

This review is from: Understanding Wine Technology: The Science of Wine Explained (Paperback)

Clearly written and a quick read, but don't be fooled: there is a lot of solid technical information here, including one of the best published reviews of filtration, and an excellent overview of additives. Clarity here is due to good writing and careful exposition, not by dumbing down the topic. The book was written for classroom use, for instance by students preparing for the WSET Diploma Examination, and also succeeds as a text for someone who understands the basics of winemaking but wants to know the why as well as the what.

However, the chapter on fermentation is a bit brief for its intended role as a textbook, and faults merit only a few pages. A lack of a bibliography (other than a few scattered references to journal articles) also counts against it. I recommend supplementing with another text such as Rankine's "Making Good Wine" (ISBN 140503601X) or a reference work such as Jackson's "Wine Science".

(Note: A newer edition is now available, it might address some of the above criticisms.)

This is a book worth owning and reading, but it will not provide all the answers.

9 of 9 people found the following review helpful:

5.0 out of 5 stars Provides the next step of wine appreciation in clear terms, December 11, 2004

By 

S. Smerud (San Diego, California USA) - See all my reviews
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Amazon Verified Purchase

This review is from: Understanding Wine Technology: The Science of Wine Explained (Paperback)

This book does a terrific job of simplifying the complex science that goes into winemaking. Ever wonder what some of the terms mean on the back of a wine bottle? This book is a quick read that provides consise and relatable explanations. It is not a book on how to make wine. It is not a book for scientists. It is a non-technical book for anyone that wants to learn more about the process and options from the dirt to the glass.

8 of 8 people found the following review helpful:

5.0 out of 5 stars Winemaking for non-Winemakers, November 24, 2007

By 

Christopher Barrett "Evil Corgi" (Portland, Oregon) - See all my reviews
(TOP 1000 REVIEWER)    (VINE VOICE)    (REAL NAME)   

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This review is from: Understanding Wine Technology: The Science of Wine Explained (Paperback)

Contrary to popular belief, this is not a winemaking textbook, rather it is a great look into the process of winemaking as it would pertain to a wine industry employee or wine expert. Anyone seriously trying to make wine should either view 'From Vines to Wines' by Jeff Cox (for home winemakers) or attend UC Davis (for large scale winemakers).

As a Master of Wine student, I have found this to be a great addition to my wine library. Paired with the Oxford Wine Companion and Halliday's 'The Art and Science of Wine' this makes for a solid read.

Pros: beautiful diagrams, great writing, wonderful knowledge
Cons: some topics lack depth, paperback