A veritable digest of enology, Knowing and Making Wine deals with all aspects--both practical and theoretical--of wine-science. Emile Peynaud, noted research enologist and teacher, brings us the knowledge from his long career and his considerable contributions to current practices in enology.

This complete survey of wine-making techniques and wine appreciation examines the latest scientific developments and shows how the results of this research can be applied in everyday practice. It uses simple terms without complicated chemical formulas and includes practical exercises supported by related theories.

Conceived as a handbook not only for the student but also for the practicing enologist confronted with day-to-day problems, Knowing and Making Wine gives each an opportunity to solve particular cases which arise, and guides the practitioner where there may be several possible solutions

Tasting and the Composition of Wine.

The Ripening of the Grape and Harvesting.

Microbiology of Wine and Fermentation.

Vinifications.

Storage and Aging.

Clarification of Wines.

Stablizing Processes for Wines.

Bottling Wines.