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Knowledge and Work of Wine is a reference book in oenology, combining wine sciences and viticultural practices. This 6th edition, updated by the ISVV of Bordeaux, covers key topics such as grape maturation, winemaking, and sensory evaluation. It incorporates the latest scientific advances, including the impact of climate change on vine cultivation, and offers innovative decision-making tools for professionals and students in viticulture.
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Knowledge and Work of Wine by Jacques Blouin and Émile Peynaud is a fundamental work in the field of oenology, specially designed for producers, oenologists, wine cellar masters, merchants, as well as students in viticulture and oenology. This 6th edition, revised and enriched by the Institute of Vine and Wine Sciences (ISVV) of Bordeaux, incorporates the latest scientific and technical advances in the field of winemaking.
The book comprehensively covers the different aspects of wine production, including the parameters of grape maturation, the methods of harvest, the grape processing, the fermentations, the aging, and the preservation of wine. A particular emphasis is placed on sensory evaluation to characterize the identity and quality of wines.
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