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

Customer Review: Making the most commercially viable wine products possible

The individual who will typically buy or consider acquiring this
book, is the wine appreciator, who knows its healthy properties and
effects (French Paradox - eat more, live longer and better), coupled
with the cultural aspects.

The Portuguese, French, Spanish, Italian and cultures that resulted from
the Roman Empire 2,000 years ago, obviously are born and raised with
a peculiar appreciation and knowledge of wine, not just those raised
on a farm.

Specifically about this work, it's clearly intended for those who
are fine-tuning the almost scientific aspects of industrial quantity
production of wine, as compared to the traditional, rural, small or
medium-wine maker operations.

There's a lot of talk of specific equipment, procedures, fine-tuning
recipes and strategies to get the most commercially viable wine possible.

For those who have their own basic wine making tools, for their own
households or friends and family, small operations, this book will not
bring them any benefit, even less considering the incredible price tag
on this work.

I would suggest COX's book FROM VINES TO WINES, or Stanley Anderson's
WINEMAKING, instead.

Customer Review: A work of true genius!

This book differed from any other winemaking reference I have encountered. While the text is aging and some of the information is therefore of questionable accuracy (eg: "open top fermenters are losing favor for red wine vinification"), I found these lapses to be mostly in the category of trends in practice and therefore obvious. These minor shortcomings are overwhelmed by the unique viewpoints of a man known rightfully as one of the wine worlds giants. There are brilliant insights into vinification and wine structure in this book that I have encountered nowhere else. Not in other texts, symposia, trade journals or conversations with great winemakers. If you are a professional or serious amateur winemaker, buy this book and read it. Then read it again. Thank you Monsieur Peynaud for this gift.

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