A mainstay for those studying for the WSET Diploma or for membership of the Institute of Masters of Wine, the fourth edition of Understanding Wine Technology sees Nicolas Quillé MW bring key information up to date.
David Bird MW’s text has also been expanded to include more information on the making of the major styles of the wines of the world.
Quillé told db of the release: “The entire book has been updated, we’ve added 40 pages and a new chapter named ‘specialty wines’ which covers organic, biodynamic, natural, orange, vegan, and kosher wines.
“The book is less Eurocentric also. For example it compares European and American winemaking laws to illustrate what is being regulated by governments.”
The third and the fourth edition are spaced a little over ten years apart. Large changes that have influenced the fourth edition include how wine is being reconsidered as a contributor to human health, the increased consumer scrutiny on ingredients (and the technical separation between ingredients and processing aids), the penetration of high tech technology in winemaking made easier by the proliferation of custom services, the expansion of packaging options beyond the glass bottle, and new ISO certifications.
Hugh Johnson wrote in the Foreword: “What we all need is a crisp exposition of how wine is made and why, easy to refer to when a funny smell appears, to cover the physics, natural history, legislation and finally the appreciation of wine.
“New concepts such as Orange, organic, biodynamic and ‘natural’ wines have been added to the public’s vocabulary – leaving many baffled and curious. Modern food legislation adds another obstacle course for the winemaker to negotiate. The detailed explanation of the mysteries of Hazard Analysis make this book particularly useful for wineries that are faced with the new problems of food safety legislation.”
The fourth edition of Understanding Wine Technology is available in the UK via Amazon.
