Wine Production and Quality, Second Edition, provides a concise, easy to use and clearly presented understanding of the techniques of winemaking, wine tasting, quality assessment and evaluation. The reader is introduced to the key processes of wine production, from vine to bottle, looking at key factors such as geography and winemaking techniques. The reader is then taken through the various stages of a structured and professional approach to wine tasting, as the book examines questions as to what constitutes quality in wines, how quality can be recognized and how it is achieved. Also discussed are the faults that can destroy wines at any quality level, and misconceptions as to quality and guarantees. Clearly presented and easily readable, the book includes:燚iagrams燭ables燘ullet points燜ull colour photographs燭asting vocabularies Whats new in the second edition?All chapters in the new edition have been revised and updated. Because the two original books have been combined, there has been some re-structuring of content, ensuring the book has a logical structure which flows well. The new edition will also be in full colour, allowing the reader to get the full benefit from the illustrations and photographs.

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