Understanding Wine Technology: The Science of Wine Explained, 2nd Edition David Bird, Chartered Chemist & Master of Wine Foreword by Hugh Johnson The Wine and Spirits Education Trust and Master of Wine Examination's preferred wine-science primer Understanding Wine Technology: The Science of Wine Explained, by Europe's hardest-working chartered chemist and MW, David Bird, is revised and updated in a 2nd edition, which deciphers all the new scientific advances that have cropped up in the last several years, and gives wine-science illiterates the freedom to breath easier. Some of the new and expanded material includes: legislation and regulations quality assurance and hazard analysis oak use (and why barrel fermentation may be worth the cost) biodynamic viticulture the role of oxygen fermentation cork and its alternatives the winemaking process wine's principle components clarification, stabilization & additives wine faults In other words, Bird touches on just about everything in the field, and in his typically clear and plainspoken style that renders even the densest subject matter freshman-friendly. $39.95 ISBN 1-891267-91-4 Paperback, 6X8”, 265 pp “Its always good to have Bird in hand. Davids first edition has been my standby for years.” --Hugh Johnson “Anyone looking for an easily understood explanation about the process of making wine should consider this book.”—Jim Budd, Circle of Wine Writers “Everyone who lectures about wine should have a copy within reach for the difficult question that inevitably crop up.”—Godfrey Spence, Wine & Spirits Education Trust