Understanding Wine Technology
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分類：英文書＞自然科普＞應用科學＞其他應用科學追蹤? 追蹤分類後，您會在第一時間收到分類新品通知。
- 作者： David,Bird 追蹤 ? 追蹤作者後，您會在第一時間收到作者新書通知。
- 出版社： Dbqa Publishing 追蹤 ? 追蹤出版社後，您會在第一時間收到出版社新書通知。
- 出版日：2021/11/23
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全館滿$1,200送150點金幣，4月歡慶兒童節，童書、玩具、文具滿1000元再送200點金幣！
內容簡介
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矇, 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: The first three chapters introduce grape growingThe next four explain what happens during fermentationThe making of the different styles of wine is covered in four chaptersCommon winemaking operations such as stabilities and filtrations is discussed in six chaptersPackaging choices, bottling and quality assurance are gathered in five chapterLegal matters and the practice of tasting wrap up the book in the last two chapters--David Bird MW & Nicolas Quille MW
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