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Understanding Wine Technology: The Science of Wine Explained (Anglais) Broché – Illustré, 20 septembre 2010

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Descriptions du produit

Revue de presse

Call it technology. Call it science: these days we live with it. As a scientific illiterate I was not exactly the most willing participant (and never took an exam). But that is not a viable position any more: you would simply miss too much of the action. We all need a grounding in wine technology to understand what's going on, and those in wine professionally don't get to first base without it. I'm not sure whether to call this book a primer, a memory-jogger or a lifesaver. Which it is depends on the reader. For WSET students it is essentially the first, then the second. For people like me it is the third - than rather belatedly the first. What we all need is a crisp exposition of how wine is made and why, easy to refer to when a funny smell appears but going beyond Stinks (do they still call Chemistry that?) to cover the physics, natural history, legislation and finally the appreciation of wine. David's first edition has been my stand-by for years. I have my Peynaud, my Amerine & Joslyn, my Michael Schuster for going deeper where necessary, but it is always good to have Bird in the hand. This third edition adds a valuable insight into the production of the principal styles of the wines of the world, making it equally interesting for those who are simply lovers of wine and for those who are serious students of the Master of Wine examination. The detailed explanation of the mysteries of Hazard Analysis make this book particularly useful for wineries that are faced with the problems of modern food safety legislation. Essentially, though, it updates the second and makes it available once more to ease the pangs of students young and old. --FOREWORD by Hugh Johnson

Présentation de l'éditeur

NEW THIRD EDITION. Contains all the latest information, new photographs, new techniques, updated legislation. Essential reading for students of the Wine & Spirit Education Trust Diploma and Institute of Masters of Wine examinations. The only book to explain the science and technology of wine in simple terms. Also ideal for lovers of wine who want to know how wine is made.

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Format: Broché Achat vérifié
Très bon livre, vulgarisation et approche scientifique de la viticulture assez complète. Très bien pour revoir ou approfondir ses connaissances avec une vision globale.
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Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: HASH(0x9d5c44bc) étoiles sur 5 36 commentaires
63 internautes sur 63 ont trouvé ce commentaire utile 
HASH(0x9cfcbd50) étoiles sur 5 Excellent single volume overview, but depends on what you're seeking 9 juillet 2011
Par Sitting in Seattle - Publié sur Amazon.com
Format: Broché Achat vérifié
To determine whether Bird's "Understanding Wine Technology" is for you, it is necessary to decipher its positioning. It is an overview of all areas of commercial wine production from a less-technical basis (meaning something like "few chemical formulas, with all jargon explained very clearly). In the introduction, Bird says, "The 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."

The book delivers perfectly on that promise: it is amazingly readable and covers nearly every conceivable (general) topic regarding production. What it does *not* do is to provide detailed depth in any area (see below), cover non-production aspects such as details of individual varietals or wines, nor present a winemaking manual. It covers commercial rather than home production, although of course there is some overlap.

If you want one of the following, then the book is for you: an substantial breadth view of topics; an overview of the science; an overview of commercial wine production. On the other hand, if you want something else, it is *not* for you: detailed technical depth on chemistry (try Margalit instead); a guide to wines, regions, or wineries; a guide to wine making. For my part, I am an aficionado and home winemaker, and it has added breadth to my knowledge. It's a good "first source" to look up something before delving into more depth.

Preview pages ("see inside") are not yet posted for this volume, so I will clarify what it includes. There are 23 chapters that take up 290 pages of primary text. These include virtually every topic from vineyard to bottling. In addition to the usual topics ("in the vineyard", "producing the must", "fermentations", "clarification and fining", etc.) there are interesting and more industry-focused chapters, including a chapter on "quality control and [hazard] analysis". In other words, the topics are comprehensive, but at an average of 10 pages per topic, each topic provides only an overview of its area.

The print quality is good, heavy weight, glossy paper. A pleasant surprise was the number of interesting color photographs, taken in vineyards and wineries around the world. These help immensely to illustrate the concepts.

Finally, to clarify just how much depth there is, here is a paragraph describing cold soak processes:

"Pre-ferment maceration, otherwise known as a 'cold soak', can be used to extract more aromas from the skins, This is identical to the so-called 'skin-contact' process as used in the production of aromatic white wine (sse p. 104). During this period the must has to be cooled to somewhere between 15 and 4 degrees C in order to prevent the fermentation starting, so that the cells containing the flavour and aroma compounds can be broken. This is particularly effective with Pinot Noir, where the aromas are very valuable, but the danger of the extraction of polyphenols is minimal because of the nature of the thin skins." [p. 90]

That description took about 1/3 of a page. If you imagine that level of description multiplied across hundreds of carefully arranged and progressive topics, ending up with almost 300 pages total, you can imagine this book. I find it tremendously interesting and helpful, but again, it is an overview not a technical guide. Cheers!
14 internautes sur 16 ont trouvé ce commentaire utile 
HASH(0x9e1251e0) étoiles sur 5 Could It Be Better? 24 novembre 2012
Par Terry Brown - Publié sur Amazon.com
Format: Broché Achat vérifié
I bought this book on the basis of the previous reviews and I agree with the praise in large part. Let me start by saying I read Yair Margalit's comprehensive volume on wine chemistry shortly after the first edition was published simply because I couldn't find "Wine Chemistry for Dummies." It required the constant help of my friends Morrison, Boyd, and Lehninger. Having a modest collegiate background in chemistry helped but the whole experience was one of concept overload. Bird does an outstanding job of taking the major chemical concepts in winemaking and making them eminently understandable by parsing them out in digestible nuggets. I read this book primarily for the chemistry but was drawn into his discussions of wood and storage. The chapters on fining and filtration seemed to hold particular interest for the author, but I found them overlong. When he publishes his Fourth Edition there are a few things I'd like to see. First, the color pictures are nice but they don't provide the information that a well drawn diagram could provide. Although his narrative about the different types of crushers, destemmers, and pressers his good, a diagram of each type would have been more helpful than a picture, especially to those of us that are not generally familiar with mechanical devices.

Chapter 10 is entitled, "Sparkling and Fortified Processes," is a scant eleven pages. The chapter title alone, by including both, gives the reader a warning that these subjects will be given short shrift. Yes, there are other resources for this information, like Julian Jeff's $700 book on Sherry. But Bird writes so well that it seems a shame that he devotes more time to filtration than he does to these complex processes.

This volume fills in many gaps in the winemaking process that are present the standard wine references. It also made me recognize the gaps I still have in the production of Champaign, Port, and Sherry.
4 internautes sur 4 ont trouvé ce commentaire utile 
HASH(0x9e125408) étoiles sur 5 Decent summary of the science of viticulture & oenology 8 juillet 2013
Par Lover of black tea with milk - Publié sur Amazon.com
Format: Broché Achat vérifié
Simple, succinct & direct. No repetition of contents. It explains scientific principles but only requires very elementary science background such as understanding simple chemical formulae & equations; concepts of family, genus & species in the classification of living organisms; etc
3 internautes sur 4 ont trouvé ce commentaire utile 
HASH(0x9e125300) étoiles sur 5 a must 13 octobre 2013
Par kat_p_murphy - Publié sur Amazon.com
Format: Broché
I'm studying the WSET Diploma and this is hands-down the most resourceful book out there, Easy to read, easy to follow and educaitonal on every page. This is the equivalent of Hawking's Brief History of Time for those interested in what goes into the liquid in the wine bottle.
2 internautes sur 3 ont trouvé ce commentaire utile 
HASH(0x9e1257c8) étoiles sur 5 One word is enough: Spectacular! 12 juin 2013
Par Dante Bergamo Junior - Publié sur Amazon.com
Format: Broché Achat vérifié
Concise text. Details of the process that in other books are not found. Easy reading and quick comprehension and assimilation. Recommended with praise.

Texto conciso. Detalhes de processo que em outros livros não se encontram. Leitura fácil e de rápida compreensão e assimilação. Recomendado com louvor.
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