David bird mw (13 Ergebnisse)
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Paperback. Zustand: new. Paperback. Understanding Wine Technology has become the most favoured book of many students. 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 Quille, a well-qualified and widely-experienced French winemaker working in Oregon USA has brought the information up-to-date so that this book remains the mainstay for those who are studying for the Diploma of the WSET or for membership of the Institute of Masters of Wine. The text has also 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.Hugh Johnson writes in the Foreword: 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, 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 in certain areas where necessary, but I wouldn't be without Bird in the hand. This fourth edition adds freshly-focused 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. New concepts such as Orange, organic, biodynamic and 'natural' wines have been added to the public's vocabulary - leaving many baffled and curious. Modern food legislation adds another obstacle course for the winemaker to negotiate. The detailed explanation of the mysteries of Hazard Analysis make this book particularly useful for wineries that are faced with the new problems of food safety legislation. Essentially, though, this is the classic Bird, much updated from the third edition and available once more to ease the pangs of students young and old. The technology of wine production explained for the student and the lover of wine. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
- Softcover
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Paperback. Zustand: New. Understanding Wine Technology has become the most favoured book of many students. 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 terminolog…y 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 Quille, a well-qualified and widely-experienced French winemaker working in Oregon USA has brought the information up-to-date so that this book remains the mainstay for those who are studying for the Diploma of the WSET or for membership of the Institute of Masters of Wine. The text has also 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. Hugh Johnson writes in the Foreword: 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, 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 and Joslyn, my Michael Schuster for going deeper in certain areas where necessary, but I wouldn't be without Bird in the hand. This fourth edition adds freshly-focused 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. New concepts such as Orange, organic, biodynamic and 'natural' wines have been added to the public's vocabulary - leaving many baffled and curious. Modern food legislation adds another obstacle course for the winemaker to negotiate. The detailed explanation of the mysteries of Hazard Analysis make this book particularly useful for wineries that are faced with the new problems of food safety legislation. Essentially, though, this is the classic Bird, much updated from the third edition and available once more to ease the pangs of students young and old.
- Softcover
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Paperback. Zustand: New. Understanding Wine Technology has become the most favoured book of many students. 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 terminolog…y 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 Quille, a well-qualified and widely-experienced French winemaker working in Oregon USA has brought the information up-to-date so that this book remains the mainstay for those who are studying for the Diploma of the WSET or for membership of the Institute of Masters of Wine. The text has also 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. Hugh Johnson writes in the Foreword: 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, 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 and Joslyn, my Michael Schuster for going deeper in certain areas where necessary, but I wouldn't be without Bird in the hand. This fourth edition adds freshly-focused 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. New concepts such as Orange, organic, biodynamic and 'natural' wines have been added to the public's vocabulary - leaving many baffled and curious. Modern food legislation adds another obstacle course for the winemaker to negotiate. The detailed explanation of the mysteries of Hazard Analysis make this book particularly useful for wineries that are faced with the new problems of food safety legislation. Essentially, though, this is the classic Bird, much updated from the third edition and available once more to ease the pangs of students young and old.
- Softcover
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- Softcover
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- Softcover
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Paperback. Zustand: new. Paperback. Understanding Wine Technology has become the most favoured book of many students. 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 Quille, a well-qualified and widely-experienced French winemaker working in Oregon USA has brought the information up-to-date so that this book remains the mainstay for those who are studying for the Diploma of the WSET or for membership of the Institute of Masters of Wine. The text has also 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.Hugh Johnson writes in the Foreword: 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, 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 in certain areas where necessary, but I wouldn't be without Bird in the hand. This fourth edition adds freshly-focused 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. New concepts such as Orange, organic, biodynamic and 'natural' wines have been added to the public's vocabulary - leaving many baffled and curious. Modern food legislation adds another obstacle course for the winemaker to negotiate. The detailed explanation of the mysteries of Hazard Analysis make this book particularly useful for wineries that are faced with the new problems of food safety legislation. Essentially, though, this is the classic Bird, much updated from the third edition and available once more to ease the pangs of students young and old. The technology of wine production explained for the student and the lover of wine. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
- Softcover
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Zustand: New. The technology of wine production explained for the student and the lover of wine.Über den AutorDAVID BIRD trained as an analytical chemist and entered the food manufacturing business as an analyst working with baby foods.
- Softcover
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Paperback. Zustand: New. Understanding Wine Technology has become the most favoured book of many students. 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 terminolog…y 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 Quille, a well-qualified and widely-experienced French winemaker working in Oregon USA has brought the information up-to-date so that this book remains the mainstay for those who are studying for the Diploma of the WSET or for membership of the Institute of Masters of Wine. The text has also 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. Hugh Johnson writes in the Foreword: 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, 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 and Joslyn, my Michael Schuster for going deeper in certain areas where necessary, but I wouldn't be without Bird in the hand. This fourth edition adds freshly-focused 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. New concepts such as Orange, organic, biodynamic and 'natural' wines have been added to the public's vocabulary - leaving many baffled and curious. Modern food legislation adds another obstacle course for the winemaker to negotiate. The detailed explanation of the mysteries of Hazard Analysis make this book particularly useful for wineries that are faced with the new problems of food safety legislation. Essentially, though, this is the classic Bird, much updated from the third edition and available once more to ease the pangs of students young and old.
- Softcover
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Taschenbuch. Zustand: Neu. Neuware - 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. Thi…s 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 Quillé, 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 growing- The next four explain what happens during fermentation- The making of the different styles of wine is covered in four chapters- Common winemaking operations such as stabilities and filtrations is discussed in six chapters- Packaging choices, bottling and quality assurance are gathered in five chapter- Legal matters and the practice of tasting wrap up the book in the last two chapters--David Bird MW & Nicolas Quille MW.
- Softcover
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Paperback. Zustand: new. Paperback. Understanding Wine Technology has become the most favoured book of many students. 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 Quille, a well-qualified and widely-experienced French winemaker working in Oregon USA has brought the information up-to-date so that this book remains the mainstay for those who are studying for the Diploma of the WSET or for membership of the Institute of Masters of Wine. The text has also 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.Hugh Johnson writes in the Foreword: 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, 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 in certain areas where necessary, but I wouldn't be without Bird in the hand. This fourth edition adds freshly-focused 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. New concepts such as Orange, organic, biodynamic and 'natural' wines have been added to the public's vocabulary - leaving many baffled and curious. Modern food legislation adds another obstacle course for the winemaker to negotiate. The detailed explanation of the mysteries of Hazard Analysis make this book particularly useful for wineries that are faced with the new problems of food safety legislation. Essentially, though, this is the classic Bird, much updated from the third edition and available once more to ease the pangs of students young and old. The technology of wine production explained for the student and the lover of wine. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
- Softcover
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Paperback. Zustand: New. Understanding Wine Technology has become the most favoured book of many students. 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 terminolog…y 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 Quille, a well-qualified and widely-experienced French winemaker working in Oregon USA has brought the information up-to-date so that this book remains the mainstay for those who are studying for the Diploma of the WSET or for membership of the Institute of Masters of Wine. The text has also 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. Hugh Johnson writes in the Foreword: 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, 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 and Joslyn, my Michael Schuster for going deeper in certain areas where necessary, but I wouldn't be without Bird in the hand. This fourth edition adds freshly-focused 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. New concepts such as Orange, organic, biodynamic and 'natural' wines have been added to the public's vocabulary - leaving many baffled and curious. Modern food legislation adds another obstacle course for the winemaker to negotiate. The detailed explanation of the mysteries of Hazard Analysis make this book particularly useful for wineries that are faced with the new problems of food safety legislation. Essentially, though, this is the classic Bird, much updated from the third edition and available once more to ease the pangs of students young and old.
- Softcover
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Taschenbuch. Zustand: Neu. Understanding Wine Technology | The Science of Wine Explained | David Bird MW (u. a.) | Taschenbuch | Kartoniert / Broschiert | Englisch | 2021 | DBQA Publishing | EAN 9780953580231 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: prei…gu.
