Understanding Wine Technology :

This third edition adds a valuable insight into the production of the principal styles of the wines of the world, making it equally interesting for those who are simply lovers of wine and for those who are serious students of the Master of Wine examination.
The detailed explanation of the mysteries of Hazard Analysis make this book particularly useful for wineries that are faced with the problems of modern food safety legislation. Essentially, though, it updates the second and makes it available once more to ease the pangs of students young and old.
FOREWORD by Hugh Johnson

CONTENTS :
The gift of nature
In the vineyard
Inside the grape
The role of oxygene
Producing the must
Adjusting the must
Fermentations
Red & pink wine production
White wine production
Sparkling & fortified processes
Wood & maturation
Principal components of wine
Clarification & fining
Tartrate stabilisation
Additives
Filtration
Packaging materials
Storage & bottling
Quality control & analysis
Wine faults
The taste test
Quality assurance
Legislation & regulations