Autor/Autorin: Andrew Twinamasiko
Andrew Twinamasiko is an expert in wine making. He studied Food Science and Technology at Makerere University and has worked as a Quality manager at Valley Winery in Bushenyi, Uganda since 2009. He is also the author of "Pumpkin Seed Flour and its Micro nutrient levels."
The process of making quality wine involves numerous challenges. This book provides technical and practical solutions to all matters relating to grape wine making and serves as a foundation to understanding wine making and vinification procedures. It is fully illustrated with user-friendly charts, diagrams, graphs, photos and glossary of terms to make the sophisticated techniques described easily understandable. It provides informative guide for the winemaker and connoisseur seeking a better and more basic understanding of what the science associated with wine making is about. The author, an expert in wine making, concentrates on the process of wine production, stressing the processing of grapes and the various processes and treatments, aging, final bottling, storage of finished wines, quality tests for wine, sensory evaluation and adjustments. Winemakers can assimilate these concepts from this book. Novices and experienced winemakers alike will find this clearly written and expertly crafted book an indispensable source of practical instruction and information. Readers can also use it as a reference book by consulting any chapter.
The process of making quality wine involves numerous challenges. This book provides technical and practical solutions to all matters relating to grape wine making and serves as a foundation to understanding wine making and vinification procedures. It is fully illustrated with user-friendly charts, diagrams, graphs, photos and glossary of terms to make the sophisticated techniques described easily understandable. It provides informative guide for the winemaker and connoisseur seeking a better and more basic understanding of what the science associated with wine making is about. The author, an expert in wine making, concentrates on the process of wine production, stressing the processing of grapes and the various processes and treatments, aging, final bottling, storage of finished wines, quality tests for wine, sensory evaluation and adjustments. Winemakers can assimilate these concepts from this book. Novices and experienced winemakers alike will find this clearly written and expertly crafted book an indispensable source of practical instruction and information. Readers can also use it as a reference book by consulting any chapter.
Andrew Twinamasiko is an expert in wine making. He studied Food Science and Technology at Makerere University and has worked as a Quality manager at Valley Winery in Bushenyi, Uganda since 2009. He is also the author of "Pumpkin Seed Flour and its Micro nutrient levels."
Über den Autor
Andrew Twinamasiko, estudió Ciencia y Tecnología de los Alimentos en la Universidad de Makerere. Desde diciembre de 2009 trabaja como responsable de calidad en Valley Winery, en Bushenyi (Uganda). Tiene amplios conocimientos y experiencia en el desarrollo de productos alimentarios y la garantía de calidad de los alimentos.
Klappentext
The process of making quality wine involves numerous challenges. This book provides technical and practical solutions to all matters relating to grape wine making and serves as a foundation to understanding wine making and vinification procedures. It is fully illustrated with user-friendly charts, diagrams, graphs, photos and glossary of terms to make the sophisticated techniques described easily understandable. It provides informative guide for the winemaker and connoisseur seeking a better and more basic understanding of what the science associated with wine making is about. The author, an expert in wine making, concentrates on the process of wine production, stressing the processing of grapes and the various processes and treatments, aging, final bottling, storage of finished wines, quality tests for wine, sensory evaluation and adjustments. Winemakers can assimilate these concepts from this book. Novices and experienced winemakers alike will find this clearly written and expertly crafted book an indispensable source of practical instruction and information. Readers can also use it as a reference book by consulting any chapter.
