Wine Science, by Jamie Goode
With this new edition, Goode brings us up to date with several expanded and revitalised sections, including minerality, oxygen management and sulfur compounds.
The Grapevine … from the science to the practice of growing vines for wine
The book’s stated audience is undergraduate and post-graduate students, viticulturists and winemakers, and given that the authors have a superfluity of research post-nominals to their names, one can expect some seriously high-brow content.
Winemaking Problems Solved, edited by Christian E. Butzke
This book looks at categories of winemaking and breaks them up into a question and answer format to deal with problems in the winery.
Managing Wine Quality, volume 2, edited by Andrew G. Reynolds
Volume 2 of this erudite tale moves on to issues of winemaking and their effects on wine quality and style. Further chapters are commissioned from specialists around the world, and a few major yeast, (and other winemaking products) manufacturers also share their expertise.
Managing Wine Quality, volume 1, edited by Andrew G. Reynolds
This is self-evidently serious kit for the professional with individual chapters commissioned from senior academicians and researchers at universities and research institutes around the world.
