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Title: Wine Analysis & Production by Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, Fred S. Nury, Barry H. Grump ISBN: 0-412-98241-2 Publisher: Kluwer Academic Publishers Pub. Date: December, 1995 Format: Paperback Volumes: 1 List Price(USD): $115.50

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Average Customer Rating: 4.5 (2 reviews)

Rating: 5
Summary: Must have book for winemakers
Comment: This book is must have for anyone who is in wine production business. The authors discuss viticultural considerations as they relate to winemaking as well as sensory evaluation and the importance of each analyte in the spectrum of winery operations. I bought this book with "Successful wine marketing" and have greatly benefited from these two books.
Here is the content of the book: Preface o Introduction o Sensory Analysis of Juices and Wines o Grape Maturity and Quality o Hydrogen Ion (PH) and Fixed Acids o Carbohydrates o Alcohols and Extract o Phenolic Compounds and Wine Color o Nitrogen Compounds o Sulfur Dioxide and Sorbic Acid o Volatile Acidity o Metals, Cations and Anions o Sorbic Acid, Benzoic Acid, and Dimethyedicarbonate o Oxygen, Carbon Dioxide and Nitrogen o Tartrates and Instabilities; Fining and Fining Agents o Sanitation o Basic Principles of Microbiology in the Winery o Cork o Analytical Methods
I strongly recommend this book to winemakers and wine marketers. It is a classic!

Rating: 4
Summary: Wine Analysis and Production
Comment: Clearly and concisely written for the amature wine maker or student of enology who is serious about learning the technical aspects of great wine production.

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