Wine & beverages - Oenology
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Books – Wine & beverages – Oenology

Books 1 to 13 of 13 – Oenology

Hugh Johnson’s Wine Companion: The Encyclopaedia of Wines, Vineyards and Winemakers  by Hugh Johnson
“Hugh Johnson’s Wine Companion” presents a unique approach to wine and wine producers, combining detailed background information with practical advice on how to enjoy wine to the full. Already praised for its wealth of information, the book has been extensively revised and updated by Stephen Brook, with over 70 per cent of the content changed, to take account of the latest developments in the fast-changing world of wine, be they human, cultural, or geographic. Colour maps and photographs and detailed glossaries of the wines of each region are just two of the additions for this exciting new edition.

Hardback,  720 pp,  $79.99. Buy now

The Essentials of Wine  by John Laloganes
Designed for a variety of audiences, this book combines a framework for understanding wine and making intelligent food pairing decisions. By emphasizing the basics of wine and the basics of food pairing techniques, it offers content that is relevant to novice and intermediate readers and restaurateurs. Thoroughly class-tested, it includes classic pairing combinations and principles that can be used with New World cuisine. Colorful maps, practice quizzes and pronunciation guides help demystify the subject and guide readers through the maze of wine information

Paperback,  336 pp,  $135.95. Buy now

University Wine Course: A comprehensive Text & Self Tutorial  by Marian Baldy
Now the most widely used wine textbook for colleges and universities. Also popular with serious wine enthusiasts for home study. Provides a 12 week program for learning about wine in-depth, from sensory evaluation to the science of viticulture and winemaking. Written and organized in a “user friendly” style. Includes chapter exams and answers, study guides, lab exercises, final exams and extensive references and bibliography. Illustrated with appendixes on Wine & Food, Label Reading, Do-It-Yourself Labs, Student tasting notes and more. Dr. Baldy is a USDA award-winning professor of sciences who has operated her own vineyard and winery and has taught wine appreciation for academic credits to university students for over 20 years.

Paperback,  426 pp,  $48.95. Buy now

Winery Technology and Operations: A Handbook for Small Wineries  by Yair Margalit
The original handbook for professional winemakers written by a professor of chemistry who is also a practicing winemaker. Everything you need to know from grape harvest to the bottling laboratory with practical charts and tables. Includes pre-harvest operations, sulfur-dioxide, skin contact, must corrections, yeast, cellar operations, fining, oak and aging, quality control, analysis of must and wine and specifics for setting up your wine lab. Ideal for students and cellar rats.

Hardback,  226 pp,  $41.95. Buy now

Concepts in Wine Chemistry  by Yair Margalit, James Crum
Yair Margalit, Ph.D, is a world renowned physical chemist, a practicing winemaker, university professor, and the author of the best selling Winery Technology & Operations. This book is the product of his years of research and practical winemaking experience. The state-of-the art in wine chemistry based on the current literature. Contains all aspects of wine production based on the components of grapes and their transformation into wine through fermentation, aging, cellaring and packaging. Emphasis is on the current knowledge of elevating wine quality.

Hardback,  446 pp,  $195.00. Buy now

Wine Appreciation  by Richard P. Vine
Written by a wine professional, this text discusses wines, wine making, wine varieties, and wine appreciation based on viticulture, oenology, history, human physiology, cookery and other related disciplines.

Hardback,  512 pp,  $162.95. Buy now

The Complete Handbook of Wine Making  by American Wine Society
An invaluable reference source for the home winemaker, this book explain how to produce consistently outstanding wine at home, simply. The person wanting to seriously explore the subject will also find this book contains enough technical information to satisfy even the most advanced winemaker

Paperback,  216 pp,  $22.95. Buy now

Introduction to Wine Laboratory Practices and Procedures  by Jean L. Jacobson
With the rapid growth of the wine industry, it has become important for not only the enologist and wine maker, but also cellar and laboratory staff to perform routine wine making duties. Introduction to Wine Laboratory Practices and Procedures provides a step-by-step guide on performing these essential tasks. Gently easing the reader into the more advanced concepts and analysis, the book covers vineyard sampling to bottling with sections on chemistry, safety, quality control, and general wine education. A useful entry level book for wine chemists and enologists; students; small and large wineries; winery production staff; or anyone wanting to learn about winemaking in an easy to understand format.

,  375 pp,  $154.95. Buy now

First Steps in Winemaking  by C.J.J. Berry and Cyril J.J. Berry
The ultimate introduction to the fascinating craft of winemaking. More than 2 million copies sold

Paperback,  240 pp,  $18.95. Buy now

Distinctive Vintages: The Art of Winemaking at Moet Hennessy  by Alain Stella
To appreciate the most brilliant facets of the French wine-making culture, it is necessary to explore three prestigious regions: Cognac, Champagne, and Bordeaux. All three regions are home to one of the grandest wine-making companies in France’s exemplary tradition: Mo& #235 t Hennessy. Cognac is the ancestral birthplace of Hennessy Champagne is home to exemplary houses such as Dom P& #233 rignon, Veuve Clicquot, Mo& #235 t & amp Chandon, Krug, Ruinart, and Mercier and Bordeaux is graced by the magical ch& #226 teau Yquem. The Mo& #235 t Hennessy empire joins these fine labels into a single esteemed family. Distinctive Vintages offers a practical guide to the three regions as well as an explanation of the different vintages and results prod

,  232 pp,  $299.00. Buy now

Methods for Analysis of Musts and Wines  by C.S. Ough
The second edition of this standard work on laboratory analysis of musts and wines has been updated to cover modern procedures and practice and includes new material on the use of HPLC, GC and mass spectrometry, computerized dispensing, recording and the

Hardback,  400 pp,  $395.00. Buy now

Modern Winemaking  by Philip Jackisch
Here is a practical, comprehensive guide to winemaking, wines, and wine appreciation, written by an expert uniquely qualified by many years of experience in the field. Looking at winemaking as a craft as well as an art, Philip Jackisch augments a wealth of information and theory with many detailed examples. ‘It is now possible for anyone with access to grapes or other ingredients of decent quality to make consistently palatable or even excellent wines, ‘ he writes

Hardback,  289 pp,  $62.95. Buy now

Knowing and Making Wine  by Emile Peynaud
Translated from the French by Alan Spencer, this authoritative account by a highly respected and expert French enologist offers a complete survey of wine-making techniques and wine appreciation in easy to understand terms without complicated chemical formulae.

Hardback,  416 pp,  $140.00. Buy now