Winemaking

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LIQUIDLITERATURE

WINEMAKING

Page updated 1st November 2007

The books listed are a selection from my stock and some = that I can order for you. If a book you want isn't listed, then please e-mail me= , I may have it or be able to obtain it for you.

Some of the books listed are available from Pickabook. F= or more information about Pickabook click here t= o go to Pickabook's website click here, or to order a title from them l= isted below click on the link at the end of the entry. Free delivery on all UK Pickab= ook orders over £15.

Please note that prices do not include postage. All books offered subject to stock being available. Prices of second-hand items are guaranteed. Prices of new books can change at the whim of the publisher and therefore the price charged will be the price prevailing when order is plac= ed. This particularly refers to orders place with Pickabook

Amerine= , M.A. = & Joslyn, M.A. TABLE WINES. The Technology of their Produ= ction in California. Berkel= ey, USA: University of Calif= ornia Press, 1951 1st ed. xv + 398pp. 9½x6 b= /w illus. An important work by two respected experts. Was the standard text for winemakers, chemists, and students. Dated, but b= asic information still applies. Attractive vinous bookplate to half title that h= as caused the page to ripple. Generally VG in repaired dw. Book No.718. £20.00

Bird, D.<= span style=3D'font-size:10.0pt;font-family:Arial'> UNDERSTANDING WINE TECHNOLOGY.= The Science of Wine Explained. Askham, Newark: DBQA Publishing, 2005 new edition. xvi + 265pp. 8¼x5¾ Col. b/w photos, dwgs by author. Foreword by Hugh Johns= on. The first edition (2000) was very well received. Topics covered range from = the vineyard through the entire winemaking process to bottling. Although origin= ally written with students up to Master of Wine level in mind, it is also access= ible to those who wish to improve their understanding of the technical aspects of wine production. Paperback. VG+. Book No.550. £22.50 To buy direct from the author click here<= /a>

<= span style=3D'font-size:10.0pt;font-family:Arial'>Dufour, J.J. THE AMERICAN VINE-DRESSER= 'S GUIDE. Being a Treatise on the Cultivation of the Vine and the Process of W= ine Making, Adapted to the Soil and Climate of the United States. Vevey, S= witzerland & Indiana, USA: Edit= ions La Valsainte & Purdue University Press, 200= 3 1st ed thus. 210pp + 16pp col illus, maps. 9¼x6¼ B/w (6) from original 1826 edition. This edition has be= en rewritten in modern English (American) by Carol Louise Hartman, but d= oes keep to the same chapters as the original, but with the new illustrations s= tuck between chapters 20 and 21, which I find odd. Also there are four forewords= to this new edition. The work is considered to be the most accurate account of grape growing in the United States at the beginning of the 19th cent= ury. Original editions are very scarce. VG+ in dw. Book No.466. £36.50

Edwards, G. & S. THE DICTIONARY OF DRINK. A Guide to Every Type of Beve= rage. Stroud: Sutton Publishing, new edition, 2007. 1456pp. 9¼x6 First published in 1989 as The Language = of Drink, this book has been reprinted quite a few times, but has been unavail= able for some years. It is an indispensable reference book that should be on all book shelves. An A – Z guide to every type of beverage, alcoholic and= non alcoholic. Well over 40,000 entries including 4,000 cocktails with recipes, 1,000 on tea and coffee, and of course thousands on beers, wines, spirits a= nd associated topics. Paperback. VG+. Book No.840. £17.99 BUY from Pickabook for £12.05

Haraszt= hy, A. GRAPE CULTURE, WINES AND WINEMAKING. With Notes on Agriculture and Horticulture. Fa= irfield, California: James Stevenson Publisher, 2003. (6) + xiii-xxv + 126pp. 9x6 B/w illus. Haraszthy is known as the Father of California Viticulture, and the first edition of = this important book was published in 1862. This item is not a reprint of the complete book that had 420 pages and included 85 illustrations. This is a reprint of the first part of his book that detailed his trip to the world's vineyards, plus a chapter on Grapes and Vines in California. However according to detai= ls I have this part of the book run to 160pp. It appears to be a facsimile copy = with nothing missing from the main text, and I can only assume that the shortfal= l is down to the 12 pages of the prelimaries that ha= ve not been included and the omission of most of the illustrations. The rest of the original edition not included in this reprint are translations, and extracts from other books by various authors. It is an interesting and important book and is good value. Original editions are sca= rce and highly priced. There is a short introductory essay by Dr. Stephen Krebs= , a viticulturist. Print on demand paperback. VG+. Book No.470. £8.00 BUY from Pickabook for £6.32

<= span style=3D'font-size:10.0pt;font-family:Arial'>Jacquemin= , G. PRODUCTION RATIONNELLE ET CONSERVATION DES = VINS. Malzéville, Nancy: A= L’Institut de Recherches Scientifiques et Industrielles, 1909, [not in Simon's Bibliotheca Vinaria]. vii + 693pp. 10¼x6½, Illus. French text. Intended for winemakers to improve their viticulture, following on from his earlier books including Fermentations Rationnelles<= /span>. Jacquemin was Officier du Mérite agricole, Lauréat = de la Societé des Agriculteurs<= /span> de France (Grand Prix agronomique) and Director= of the above Institute. Cloth covers rubbed and bumped, pages browning, otherwise VG. Scarce. Book No.821. £60.00

<= span style=3D'font-size:10.0pt;font-family:Arial'>Margalit<= span style=3D'font-size:10.0pt;font-family:Arial'>, Y.

CONCEPTS IN WINE CHEMISTRY. San Francisco: Wine Appreciation Guild,= 2004 new edition. 446pp. 10x7 Based on current literature and the author's many years of research and winemaking experience. Deals with all aspects of wine= production based on the components of grapes and their transformation into wine through fermentation, ageing, cellaring and packaging. Hardback. VG+. Book No.560. £60.00

CONCEPTS IN WINE TECHNOLOGY. San Francisco: Wine Appreciation Guild,= 2003. 192pp. 10x7 Illus, graphs. charts. Companion boo= k to Concepts in Wine Chemistry and a successor to his first book Winery Technol= ogy and Operations (1990). Organized in the sequence of the processes when converting fresh grapes into wine. Includes enlarged sections on fermentati= on, skin contact, acid balance, the use of oak, phenolics<= /span> and quality control. Hardback. VG+. Book No.559. £30.00

Massel<= /span>, A.

BASIC OENOLOGY. Hindhead= , Surrey: The Wine Book Club, 1976 2nd ed. 105pp. 8¼x5½ B/w dwgs. As the title suggests a basic guide to Winemaking, though is quite technical in some places. Obviously dated, but still of use. First published in 1971 by Heidelberg Publishers Ltd. VG in t= hin card covers. Book No.619. £5.00

BASIC VITICULTURE. Hindhead<= /span>, Surrey: The Wine Book Club, 1976 2nd ed.= 46pp. 8¼x5½ B/w dwgs. As the title suggests a basic guide to vine growing. Useful if somewhat dated. First published in 1971 by Heidelberg Publishers Ltd. A few words underlined in red, otherwise VG in thin card covers. Book No.618. £3.00

<= span style=3D'font-size:10.0pt;font-family:Arial'>Plocher, T.A. & Parke, R.J.&nb= sp;NORTHERN = WINEWORK: Growing Grapes and Making Wine in Cold Climates= . San Francisco: Wine Appreciation Guild,= 2003. 224pp. 11x8½ Illus, figures, tables. The authors researched grape gr= owing in Estonia, Latvia, De= nmark, and Belarus before developing vineyards in Minne= sota. Includes details of 34 grape varieties of special interest for cold climate= s, together with details of winter vine survival, selecting a vineyard site, training, pruning, grape ripening and of c= ourse making wine. Though if the experts are right about global warming, probably= not much use to UK readers except those in Scot= land. Paperback. VG+. Book No.564. £25.00

<= span style=3D'font-size:10.0pt;font-family:Arial'>Rankine, B. =

FERMENTATION BY PAIRS OF WINE = YEASTS. Australia: Commonwealth Scien= tific and Industrial Research Organization, 1954. 8pp. 9½x7 A reprint from= the Australian Journal of Applied Science, Volume 5, No. 3, p298-304, 1954. Manuscript received April 1954. Technical essay on the subject. Loose sheets stapled into thin card covers. VG-. Book No.410. £3.00

MAJOR CAT= ION CONTENT, pH. AND TITRATABLE ACIDITY OF AUSTRALIAN WI= NES OF THE 1956 VINTAGE. Australia: Commonwealth Scientific and Industrial Research Organization, 1958. 11pp. 9½x7 B/w map. A reprint from the Australi= an Journal of Applied Science, Volume 9, No. 1, p81-91, 1958. Manuscript recei= ved August 1957. Technical essay which is probably of very limited interest now. Loose sheets stapled into thin card covers. VG-. Book No.411. £3.00

STUDIES ON WINE YEASTS<= /i>. Australia: Commonwealth Scien= tific and Industrial Research Organization, 1955. 20pp. 9½x7 A repri= nt from the Australian Journal of Applied Science, Volume 6, No. 3, p408-413, 414-420, 421-425, 1955. Manuscript received April 1955. In three parts, Influence of Fermentation Conditions of the Yield of Ethanol, Comparison of Ethanol Production in Different Samples of Grape Juice, and Comparison of Yeasts in Unpasteurized Grape Juice. Again tech= nical, possible the most useful of these reprints. Loose sheets stapled into thin = card covers. VG-. Book No.414. £4.00

TREATMENT OF WINE WITH ION-EXC= HANGE RESINS. Australia: Commonwealth Scien= tific and Industrial Research Organization, 1955. 12pp. 9½x7 A repri= nt from the Australian Journal of Applied Science, Volume 6, No. 4, p529-540, 1955. Manuscript received May 1955. Another very technical article. Loose sheets stapled into thin card covers. Some damp staining to margins, and st= aple marks to some pages. G+. Book No.415. £2.00<= /p>

Rankine= , B.C.,= & Bond, R.D. PREVENTENTION OF POTASSIUM BITARTRATE DEPOSITION IN WINE BY CATION-EXCHANGE RESINS. Australia: Commonwealth Scien= tific and Industrial Research Organization, 1955. 9pp. 9½x7 A reprint from= the Australian Journal of Applied Science, Volume 6, No. 4, p541-549, 1955. Manuscript received May 1955. Very technical essay that will hopefully be of interest. Loose sheets stapled into thin card covers. VG-. Book No.413. £3.00

Riberea= u-Gayon, P. et= al. HANDBOOK OF ENOLOGY, Two Volume Set. Chichester: John Wiley and Sons = Ltd, 2nd rev ed, 2006. 928pp. 10x7¾ Line dwgs. A must for all serious students and practitioners of viticulture, the "Handbook of Enology" [Volumes 1 & 2] serves as both a te= xt and reference book for students and practitioners interested and working in the field of winemaking. Carefully revised and updated, this second edition features new scientific and technological results to reflect the most up to date knowledge in winemaking. Written by two esteemed authors, the handbook discusses the scientific basics and technological problems of winemaking and the resulting consequences for the practitioner, providing an authoritative= and complete reference manual for the winemaker, and an in depth textbook for t= he student. Glossy paper covered boards. VG+. Book No.841. £150.0= 0 BUY from Pickabook for £133.50

Wagner, P.M. A WINE-GROWERS GUIDE. San Francisco: Wi= ne Appreciation Guild, 3rd revised ed. 228pp + 16pp b/w photos + xii. 8½x5½ B/w dwgs, maps. A best selling guide on how to grow gra= pes. Deals with propagating, planting, training, pruning, vine ailments, and vineyard management. Intended for the American market, but general enough t= o be useful to amateur and commercial growers in any country. Copyright date is given as 1996, but this copy is a reprint c2001. Paperback. VG+. B= ook No.554. £14.75

Warrick= , S. THE WAY TO MAKE WINE.<= /span> How to Craft Superb Table Win= es at Home. Berkeley, California: University of California Press, 2006. 264pp. 8x8= Line illus, tables. Written by a vintner and science editor with twenty-five yea= rs of winemaking experience, The Way to Make Wine is the most readable and reliable handbook among the many winemaking guides. Geared to everyday wine lovers who want to drink well, save money, and impress their friends, this = book reveals everything needed to make delicious wines-both reds and whites-from start to finish. Warrick enables amateur vintne= rs to equip a home winery, procure top-quality grapes, run a flawless fermentatio= n, and enjoy their wine-its nose, its body, and its finish-with renewed awaren= ess and appreciation. At the same time, the author points experienced home vint= ners to new skills, describing top wineries' techniques. Rich with insiders' know-how, this book also divulges the many advances that have been made in t= he past few decades and makes clear that, with enologists= ' innovations, home winemaking is easier than ever. With straightforward illu= strations of key steps, this book offers one-stop shopping for anyone who's ever drea= med of making table wines at home. Paperback. VG+. Book No.733.= £12.95 BUY from Pickabook for £10.88

Wiley, H.W. BEVERAGES AND THEIR ADULTERATION: Origin, Composition, Manufacture, Fermented, Distilled, Alkaloidal and Fruit Juices. Whitefish, MT, <= st1:country-region w:st=3D"on">USA: Kes= singer Publishing, 2006. xvi + 421pp. 9x6 B/w illus [42= (see note below)]. This is a reprint of a book published in 1919 by P. Blakiston's Son & Co. of Philadelphia. The book c= overs waters, mineral waters, soft drinks, fruit juices, coffee, tea, cocoa and chocolate, wine, beer, whisky, brandy, rum, gin, cordials and liqueurs, alcoholic remedies and beverages containing cocaine. Content is quite detai= led with many historical references and statistics, as well as technical detail= s of production and legal comment. Cider is included in the fruit juices section. Beer gets only 15 pages and the chapter includes Sake and fermented beverag= es made from milk. Distilled beverages get about 120 pages with a good section= on whisky. The book is a Print on Demand publication and although the text is = clear, many of the illustrations are very poorly reproduced. Paperback. VG+. Book = No. 760. £22.95 BUY from Pickabook for £18.13

Home • Barrel to Bottle Pres= s • Beer • Brandy= • Bre= weries • Brewi= ng • Cider • Coc= ktails

Contact R= 26; Fortified Wine= s • Inn = Signs • Links • Miscella= ny • Pubs • Raudi= ns Reprints • Spirits

Terms – LiquidLiterature • Terms – Pickabook • Whi= sky • Wine • Wine Making

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