An Introduction to Viticulture, Winemaking and Wine: From Vineyard to Wine Glass
This book describes grapevines and how they are grown, protected from diseases and other mishaps, propagated and harvested, and details how the grapes are transformed into the world’s many wine styles, by reference to the elementary science and technology that underpins the most important processes. It also describes how different wines taste and, in a less scientific manner, how to buy, appreciate or assess, store and sell them. It is intended for novice vine growers, winemakers, traders, sommeliers and other professionals in the wine trade, but will also serve as a reference book for college and freshmen university students on viticulture, enology and sommelier courses (or other courses that include these subjects), as well as for the teachers of these courses.
Alan J. Buglass, BSc PhD, CChem, FRSC, is a Professor Emeritus of Chemistry at the Korea Advanced Institute of Science and Technology, South Korea. He holds a Higher Certificate (distinction) of the Wine and Spirits Education Trust, and is the author and co-author of around 80 original papers, reviews and book chapters, which include analysis of components of wine and other foodstuffs.
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