UNDERSTANDING WINE TECHNOLOGY: THE SCIENCE OF WINE EXPLAINED
Book ID/图书代码： 12580018C00174
English Summary/英文概要： Any student who has ever logged credits in a viticulture and enology class knows Bird’s book. It is the most widely assigned wine science primer in the English speaking world. This completely revised and updated edition to Bird’s classic textbook deciphers all the new scientific advances that have cropped up in the last several years, and conveys them in his typically clear and plainspoken style that renders even the densest subject matter freshman-friendly. New material includes: expanded section on the production of red, rose, white, sweet, sparkling and fortified wines; information on histamine, flash detente, maceration, whole bunch and whole berry fermentation; expanded chapter on wine faults, including Brettanomyces; new section on HACCP analysis as applied to a winery; and much more.
Chinese Summary/中文概要： 任何曾在葡萄栽培或葡萄酒酿造学方面修过学分的学生都知道Bird的书。它是在英语世界中被广泛使用的葡萄酒学科入门用书。这部全面修订和更新的经典教科书涉及了过去几年间所有新的科学进步，并以他典型的清晰而直言不讳的风格传递给学生，即使是最愚钝的新生也能轻松理解。本书收录的全新内容包括：关于生产红、玫瑰、白、甜、起泡和强化葡萄酒的扩展部分；关于组胺、速溶、浸渍、全串和整个浆果发酵的相关信息；关于葡萄酒缺陷的扩展章节，包括酒香酵母等；关于适用于酿酒厂的HACCP分析的新内容等。（LYR）
Awards/获奖情况：这是一本我真正热爱的参考书。David Bird把葡萄酒的科学用浅显易懂的语言表达了出来。它全面、有趣、有条理、简单易懂。作为Eglantine葡萄园的二把手，我经常被请去带领旅游团，写宣传单，回答媒体和学生的问题等，但是并不太参与酿酒过程，其中一些过程对于我来说一直是个谜。从现在开始，我将把这本书放在手边。在我选修WSET课程时，这本书变得非常宝贵，因为它是课程教材的有力补充。This is a reference book that I can be truly enthusiastic about. David Bird puts the science of wine into layman’s language. It is comprehensive, interesting, well organised and the language is accessible. As the Wife, the Number Two at Eglantine Vineyard, I am often called upon to lead tour groups, write publicity leaflets, answer media and student enquiries and the like, but am not very heavily involved in the winemaking processes, some of which have remained a mystery to me for the thirty two years that we have been open to the Great British Public. The public can be quite intimidating to the tour guide with just a little knowledge and no easy access to the ’fount of all knowledge’ - the winemaker. From now on I will have this book close at hand for every tour. It would have been invaluable thirty odd years ago when we were planning to start our vineyard - we had so many questions to ask, so few places to turn to for support. It would have been invaluable again when I took the WSET course, because this book compliments and extends the course work material.
About the Author/作者介绍： David Bird是一名分析化学家，1981年成为葡萄酒大师和特许化学家。他专门从事质量保证技术，如ISO 9000，HACCP，并在法国，意大利，西班牙，葡萄牙，匈牙利，丹麦，芬兰，瑞典，挪威，荷兰，乌克兰，摩尔多瓦，俄罗斯，中国，阿尔及利亚，澳大利亚，苏格兰，爱尔兰，和英国等国参与葡萄酒教育活动，。
David Bird is trained as an analytical chemist and in 1981 became a Master of Wine and a Chartered Chemist. He specializes in quality assurance techniques, such as ISO 9000 and HACCP, and has been involved with wine activities and education in France, Italy, Spain, Portugal, Hungary, Denmark, Finland, Sweden, Norway, the Netherlands, Ukraine, Moldova, Russia, China, Algeria, Australia, Scotland, Ireland, and England.
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Rights Status/版权销售情况：Simplified Chinese/简体中文：AVAILABLE
Complex/Traditional Chinese/繁体中文：AVAILABLE
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