Understanding wine technology : a book for the non-scientist that explains the science of winemaking

Any student whos ever logged credits in a viticulture and enology class knows Birds book. Its the most widely assigned wine science primer in the English speaking world. This completely revised and updated edition to Birds classic textbook deciphers all the new scientific advances that have cropped up in the last several years, and conveys them in his typically clear and plainspoken style that renders even the densest subject matter freshman-friendly. New material includes: expanded section on the production of red, ros, white, sweet, sparkling and fortified wines; information on histamine, flash detente, maceration, whole bunch and whole berry fermentation; expanded chapter on wine faults, including Brettanomyces; new section on HACCP analysis as applied to a winery; and much more.