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"Art and Science of Winemaking" is an exciting, in-depth exploration of the world of winemaking, an art that combines sensory appreciation with scientific knowledge. The book traces the historical evolution of wine from its humble beginnings in ancient civilizations to sophisticated modern practices, highlighting the crucial role of fermentation and the impact of yeast in turning grape juice into wine. The book delves into how the science and art of tasting work together to evaluate and perfect wine, balancing elements such as acidity, sweetness, tannins, and alcohol. The texture and finish of the wine, which are essential to its quality and character, are also explored. This book is an invitation to appreciate winemaking as a harmonious blend of science and taste, offering a unique perspective on the complexity and beauty of this age-old process.
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David Sandua is a wine enthusiast with a background in enology, viticulture, and sommelier at the University of Barcelona. He devotes time to education and outreach. He teaches courses and workshops on wine tasting, and works to promote wine knowledge and appreciation among the general public. He is known for his accessible and friendly approach to wine education. His goal is to demystify the world of wine and make it accessible to everyone, regardless of their level of experience or prior knowledge. He is passionate about wine with a need to share his knowledge and love of wine.
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