Understanding Wine Technology - David Bird
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Présentation Understanding Wine Technology de David Bird Format Broché
- Livre Cuisine
Résumé : Understanding Wine Technology is an essential book that explains the making of wine in an approachable way. It is written by two Masters of Wine. Understanding Wine Technology has become the most favoured book of many students and wine lovers and has sold more than 40,000 copies worldwide. This book is aimed at the person with no formal scientific training, yet who is interested in the science behind wine and wants to know the mechanism behind the complex transformations that take place. Scientific terminology has been kept to a minimum and an attempt has been made to use everyday words and phrases. Indeed, there are places where the scientist might raise the eyebrows, places where perhaps science has had to give way to an easy understanding of a complex principle. In this fourth edition Nicolas Quill?, a well-qualified and widely-experienced French winemaker working on the west coast of the USA has brought the information up-to-date so that this book remains the mainstay for those who are studying for the WSET, the sommelier certifications, or for membership to the Institute of Masters of Wine. The text has been expanded to include more information on the making of the major styles of the wines of the world, which should be of interest to those who are not engaged in study, but who have an enquiring mind and therefore want to know the mechanisms behind their production. Understanding Wine Technology is organized in 24 chapters:
--David Bird MW & Nicolas Quille MW...
Biographie: DAVID BIRD trained as an analytical chemist and entered the food
manufacturing business as an analyst working with baby foods, mustard and
fruit squashes. He moved into the wine trade in 1973 almost by chance, but in
reality because a passion for wine was already developing. 1981 was his
vintage year, becoming a Master of Wine, a Chartered Chemist and father to
his first son. He specialises in quality assurance techniques, such as ISO 9000
and HACCP, and has been involved with wine activities and education in
France, Italy, Spain, Portugal, Hungary, Denmark, Finland, Sweden, Norway,
the Netherlands, Ukraine, Moldova, Russia, Algeria, Australia, Scotland,
Ireland and England.
Sommaire: DAVID BIRD trained as an analytical chemist and entered the food
manufacturing business as an analyst working with baby foods, mustard and
fruit squashes. He moved into the wine trade in 1973 almost by chance, but in
reality because a passion for wine was already developing. 1981 was his
vintage year, becoming a Master of Wine, a Chartered Chemist and father to
his first son. He specialises in quality assurance techniques, such as ISO 9000
and HACCP, and has been involved with wine activities and education in
France, Italy, Spain, Portugal, Hungary, Denmark, Finland, Sweden, Norway,
the Netherlands, Ukraine, Moldova, Russia, Algeria, Australia, Scotland,
Ireland and England.
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