by Jean L. Jacobson (Author)

With the rapid growth of the wine industry, it has become increasingly important for not only the enologist and wine maker, but also cellar and laboratory staff to perform routine wine making duties. Written by a practitioner with hands-on experience in the field, this book provides a step-by-step guide to 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.