Wine Microbiology: Practical Applications and Procedures Review

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(More customer reviews)This is a really great book. Great introduction for professionals or amateurs. Contains alot of good general info., with a good list of references to move on from here. The bulk of the book is probably easy enough to understand for most readers, but also contains a good amount of technical info., especially on the isolation and culturing of different organisms

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Winemaking from the vineyard to shipment of the bottled product is a series of challenges for winemaking staff. The introductory narrative of this book is designed to be an overview, from the wine microbiologist's point of view, of those critical junctures in the process (CCPs) that are of concern in wine quality as well as intervention/control programs to address them. The second edition of Wine Microbiology builds upon the foundation of its highly successful predecessor with emphasis on modern molecular methods. It has been revised and updated with recent data and conclusions in all chapters.

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Understanding Wine Technology: The Science of Wine Explained Review

Average Reviews:

(More customer reviews)Clearly written and a quick read, but don't be fooled: there is a lot of solid technical information here, including one of the best published reviews of filtration, and an excellent overview of additives. Clarity here is due to good writing and careful exposition, not by dumbing down the topic. The book was written for classroom use, for instance by students preparing for the WSET Diploma Examination, and also succeeds as a text for someone who understands the basics of winemaking but wants to know the why as well as the what.
However, the chapter on fermentation is a bit brief for its intended role as a textbook, and faults merit only a few pages. A lack of a bibliography (other than a few scattered references to journal articles) also counts against it. I recommend supplementing with another text such as Rankine's "Making Good Wine" (ISBN 140503601X) or a reference work such as Jackson's "Wine Science".
(Note: A newer edition is now available, it might address some of the above criticisms.)
This is a book worth owning and reading, but it will not provide all the answers.

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Understanding Wine Technology was originally written for students of the diploma examination of the Wines & Spirits Education Trust in the United Kingdom, and the Master of Wine examination as set by the Institute of Masters of Wine. However, this is the only book to explain the complexities of the science and technology of wine in simple terms, and therefore fills a gap in the large market of wine information by making wineÂ's technical mysteries accessible to those with no scientific education. This new edition brings the literature up-to-date, relaying in its plainspoken tradition the recent advances in wine science and technology. The topics covered range from the secrets of the vineyard, the processing of grapes to produce juice, the intricacies of fermentation, stabilization of the resulting wine, treatments, quality control and quality assurance, and bottling.

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