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Knowing and Making Wine 1st Edition
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Top Customer Reviews
I loved this book. It was kind of like discovering an old alchemical text with quirky symbols and archaic names for chemicals interlaced with practical hands-on information. However, It should not be transmutated into a holy grail. Some of the info is simply outdated. Even though Wilder's English translation publication date is 1981, the text was originally written in “The French” circa 1971? Some paragraphs are difficult to understand. Wade through with caution. The wine chemistry is 40 years old. Examples? How about using a 'slide rule' to do some calculations! The publisher even provides a B&W “photograph” of one for your convenience.
Or—Does your wine need clarification? Use ox blood as a fining agent! Professor Peynaud explains how to do so. Just for fun, I checked out modern sources in the states. ScottLabs does not offer freeze-dried ox blood. Shame on them!
In the (good) discussion of yeasts there is only scant mention of Saccharomyses cerevisiae. From deep in my memory banks (I'm not human) I recalled that there has been Taxonomy classification changes (plural) since that time. In fact, when the text was written commercial freeze-dried yeasts were just becoming available. Therefore, Emile does not mention “spontaneous”, “indigenous”, or “natural” fermentation. Why? There was no reference point for it. That was all there was. For wild yeast freaks (like myself) this book contains valuable info.
Putting all joking aside, the book is a treasure trove of practical/technical information from the later half of the 20th century, from the French perspective---from the camp of the Bordelais (not Burgundy).Read more ›
Most Recent Customer Reviews
While this book was released in the 80's it is still relevant. It is fairly technical, but anyone who wants some advanced information on wine making will find it valuable. Read morePublished on July 8, 2014 by Sanford Lavine
I've been working in the wine industry for a number of years and I re-read this book once in a while to keep wine-making to remind myself about certain details. Read morePublished on March 1, 2014 by MBH
This book is great. It is very well written and very well translated from the original French text. This book is for serious winemakers and students in the wine industry. Read morePublished on October 1, 2012 by J. Elliott
I wish you could give 6-stars or a "Classic" rating. This book is to wine texts as The godfather II is to cinema. Read morePublished on September 10, 2008 by Jennie L. Thornton