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Knowing and Making Wine
Synopses & Reviews
A veritable digest of enology, Knowing and Making Wine deals with all aspects--both practical and theoretical--of wine-science. Emile Peynaud, noted research enologist and teacher, brings us the knowledge from his long career and his considerable contributions to current practices in enology.
This complete survey of wine-making techniques and wine appreciation examines the latest scientific developments and shows how the results of this research can be applied in everyday practice. It uses simple terms without complicated chemical formulas and includes practical exercises supported by related theories.
Conceived as a handbook not only for the student but also for the practicing enologist confronted with day-to-day problems, Knowing and Making Wine gives each an opportunity to solve particular cases which arise, and guides the practitioner where there may be several possible solutions
About the Author
ALAN F. G. SPENCER is the translator of Knowing and Making Wine by Emile Paynaud.
EMILE PEYNAUD, Docteur-ingenieur, was formerly director in the research department, agronomy and enology station, at the University of Bordeaux. Since his retirement from active university life, he has continued to act as consultant to approximately a dozen châteaux, wine-cooperatives, and wineries in Spain, Greece, Italy, and Mexico. In addition to his teaching and consultancy work, he is a well-known author of nearly 300 scientific articles in specialized reviews as well as a number of books on tasting and enology.
Table of Contents
Tasting and the Composition of Wine.
The Ripening of the Grape and Harvesting.
Microbiology of Wine and Fermentation.
Storage and Aging.
Clarification of Wines.
Stablizing Processes for Wines.
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