This book is a comprehensive and practical guide that takes the reader on a journey through the history of wine, viticulture and winemaking practices, how to taste wine and the characteristics of the major wine styles of the world.
An expert team including academics, winemakers and industry personnel with many years of teaching, research and commercial experience provide comprehensive up to date coverage of concepts, tests and techniques that the winemaker can use to monitor wine style/quality indicators throughout the winemaking process.
Providing an introduction to the role of microbiology in winemaking, the step-by-step approach to the techniques and procedures in this book provides an easy guide to the conduct of microbiological practices in the winery and laboratory.
The objective of this book is to provide a link between the scientific principles and the practice of viticulture. It is concerned with providing knowledge, asking questions and stimulating thought and discussion about the growing of grapes for the making of wine.