Wine science

[dsreardon]

I've been doing a little reading on the ongoing of wine making, the processes the grapes go throught etc. The books I've found so far only just scrap the surace and don't venture to deep into the science of wine making.

I'm an avide collector and drinker (much to my wifes disapproval).
Does anyone know of some books that who give me some more incit into the whole process theser little grapes go through.

I'm interested in titles you might know that has anything to do with viticulture, soils or terrior, wine marking what yeasts are used, info on different oaks, anything

Any Help would be muchly appreciated

regards
Dave

[pstarr]

Making Good Wine: A Manual of Winemaking Practice for Australia and New Zealand

by Bryce Rankine

Revised and Updated Edition - The classic text on Australian and New Zealand winemaking which clearly and expertly explains the principles as well as the practices of winemaking. Written by Bryce Rankine, long-time head of oenology at South Australia's Roseworthy College.

ISBN: 140503601X
Revision: 2004
Format: Paperback
Pages: 374

[Maximus]

Rankine is good, but can be a little tough going in places (especially if you don't have a science background). The lack of illustrations and colour gear (there are some...) add to that.

Ron Jackson - Wine Science is good for everything (recommended as text in Universities over here) and for soils, you can't go past Soils for Fine Wines by Robert E. White. If you have a more geological bent, "Terroir" by James E Wilson is interesting, though not without its inconsistencies and lack of "how?" answers.

Cheers,

[bob parsons]

"The Science of Wine" by Jamie Goode, the wineanorak fellow.

[Gary W]

The Art and Science of Wine by James Halliday and Hugh Johnson.
Exactly the right book for the 'layman'.
GW

[redstuff]

These two books are pretty full on....handy to know a bit of organic chem

Title Handbook of enology / Pascal Ribéreau Gayon ... [et al.] ; translated by Jeffrey M. Branco, Jr.
Publisher Chichester ; New York : Wiley, c2000.

v. 1. The microbiology of wine and vinifications --
v. 2. The chemistry of wine stabilization and treatments.

ISBN 0471973629 (v. 1)
0471973637 (v. 2)

[Anonymous]

Dave - the book "A Good Nose & Great Legs" by Robert Geddes is right up your alley by the sound of it. Literally only just released this year, this book will give you an intermediate view of all the things you mention and then some. I picked up a copy for my staff from Dymocks for 39.95.

Geddes is Australia's third Master of Wine - a very high accolade and he's a wine raconteur in many ways if you ask me (not that you did haha) and the way he writes, with the wording he uses, creates ease of understanding even when applying scientific principles, albeit he keeps it more method based than scientific.

Hope that makes sense, it's very late!

[Tim Smith]

Hi Dave, the classic by Emile Peynaud, 'The Taste of Wine' can be a bit Franco-phile in places, but is a good, no-nonsense read.ISBN:0-932664-64-4.
There is another one which was a 'bible' to me for awhile-'Wine Chemistry' it's by Roger Boulton.It also looks at some of the problems setting up a wine business (obviously I skipped that chapter....)I loved it because he was looking at the science of putting white grapes into red wines, long before anybody jumped on the Shiraz Viognier bandwagon.
Good luck with sourcing them,
Cheers,
Tim

[kwine]

Does anyone know of the book ' understanding wine' by patrick island ?
Its worth a check as its doesnt waffle on like the brice rankine attempt !
Its fairly basic but a good start . he sells it online so check it out.

cheers
kem