Understanding Wine Technology was originally written for students of the diploma examination of the Wines & Spirits Education Trust in the United Kingdom, and the Master of Wine examination as set by the Institute of Masters of Wine. However, this is the only book to explain the complexities of the science and technology of wine in simple terms, and therefore fills a gap in the large market of wine information by making wineÂ’s technical mysteries accessible to those with no scientific education. This new edition brings the literature up-to-date, relaying in its plainspoken tradition the recent advances in wine science and technology. The topics covered range from the secrets of the vineyard, the processing of grapes to produce juice, the intricacies of fermentation, stabilization of the resulting wine, treatments, quality control and quality assurance, and bottling.
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Book Description
Editorial Reviews
Review
"David's first edition has been my standby for years...it is always good to have a Bird in hand. --Hugh Johnson
"Up-to-date and with just enough photographs to explain the text, this book is required reading." --Christine Austine, Yorkshire Post
"Brilliant!" --Baron Jones, UK Wine and Spirit Association
"Up-to-date and with just enough photographs to explain the text, this book is required reading." --Christine Austine, Yorkshire Post
"Brilliant!" --Baron Jones, UK Wine and Spirit Association
"Up-to-date and with just enough photographs to explain the text, this book is required reading." --Christine Austine, Yorkshire Post
"Brilliant!" --Baron Jones, UK Wine and Spirit Association
"Up-to-date and with just enough photographs to explain the text, this book is required reading." --Christine Austine, Yorkshire Post
"Brilliant!" --Baron Jones, UK Wine and Spirit Association
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.
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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
"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
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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,
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,
By
Amazon Verified Purchase(What's this?)
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,
By Christopher Barrett "Evil Corgi" (Portland, Oregon) - See all my reviews (TOP 1000 REVIEWER) (VINE VOICE) (REAL NAME)
Amazon Verified Purchase(What's this?)
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
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Inside This Book
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First Sentence:
Wine, as even the most moderate of drinkers knows, varies enormously in quality, from the positively vile to heavenly nectar. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
thermotic bottling, aseptic bottling, free sulphur dioxide, tunnel pasteurisation, total sulphur dioxide, metatartaric acid, wine technology, cloudy wine, tartrate crystals, volatile acidity, calcium tartrate, carbonic maceration, natural cork, basket press, oxygen barrier, many winemakers, potassium bitartrate, finished wine, alcoholic strength, depth filtration, total acidity, primary fermentation, pink wines, second fermentation, sorbic acid Key Phrases - Capitalized Phrases (CAPs): (learn more)
Wine Technolo, Food Safety Act, Louis Pasteur, Tokaji Aszu, European Union New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Wine, as even the most moderate of drinkers knows, varies enormously in quality, from the positively vile to heavenly nectar. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
thermotic bottling, aseptic bottling, free sulphur dioxide, tunnel pasteurisation, total sulphur dioxide, metatartaric acid, wine technology, cloudy wine, tartrate crystals, volatile acidity, calcium tartrate, carbonic maceration, natural cork, basket press, oxygen barrier, many winemakers, potassium bitartrate, finished wine, alcoholic strength, depth filtration, total acidity, primary fermentation, pink wines, second fermentation, sorbic acid Key Phrases - Capitalized Phrases (CAPs): (learn more)
Wine Technolo, Food Safety Act, Louis Pasteur, Tokaji Aszu, European Union 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)
This book cites 2
books:
2
books
cite this book:
- The Science of Healthy Drinking by Gene Ford on page 7
- Understanding Wine Technology: The Science of Wine Explained by David Bird in Front Matter
- De Long's Wine Grape Varietal Table by Deborah De Long in Back Matter
- The Way to Make Wine: How to Craft Superb Table Wines at Home by Sheridan Warrick in Back Matter
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