Wine Production : Vine to Bottle - Vinum Vine

INE PRODUCTION xW
the bottle or in the supermarket, or even conveyed by the TV wine
expert. They need, therefore, to delve into appropriate texts, and
this book has been written for them, irrespective of whether their
interest is that of the enthusiastic amateur or at a more professional
level.
Wine Production: Vine to Bottle has been written by two very
experienced wine educators, who have drawn on many years of
practical involvement with the wine industry. They have created a
work that fits well between the coffee table publications that
accompany TV programmes and the specialist books written for
viticulturalists and oenologists. It will be of great value to those
who wish to understand what wine is and how it is produced –
from vine to bottle. It will also provide a very firm foundation for
the development of specialist knowledge of the topic for those
who wish to make a serious study of wine. It makes an ideal
starting point for a process of study which gradually takes in
more advanced publications. In this respect, the authors, Keith
Grainger and Hazel Tattersall, have intentionally set out to produce
a readily accessible text which can be easily read and
efficiently assimilated. As editor of the work, I can see they have
achieved their objective, and I am sure the book will be of use to
professionals and non-professionals alike. Indeed, I am sure that
those with an interest in wine production as well as those who work
in the wine industry will find the book of great utility. Also, I expect it
to be of importance to academics and students in fields ranging
from food science and technology to hospitality management and
food service.
This book is the third publication in Blackwell’s Food Industry
Briefing Series and it makes a worthy contribution as it deals with
a specific product type. The series was created to provide people
with an interest in food production and processing, and food science
and technology, with condensed works that can be read quickly. The
series is of particular benefit to busy food industry professionals who
do not have the time to tackle heavy texts, but who wish to gain
knowledge easily on certain topics. The series will also be of benefit
to academics who may use the books to support courses and
modules, as well as students studying the subjects of food and drink.
In this respect it has been Blackwell’s intention to keep the books
sensibly priced, so that students can afford to buy their own copies,
and college and university libraries can extend to multiple ownership.