As a first year wine maker, I haven't been able to find any books on
the more subtle aspects of wine making. I have several of the "how to
make wine at home" books and a couple UC Davis-type $100+ wine
chemistry books, I haven't really found much between them. A thorough
review of fermentation regimes, picking ripe and ultra-ripe fruit, the
effects of different types of oak, fast vs. slow primary/secondary
fermentations, maximizing color, the impact of oxygenization on
various grapes, etc., etc.

It seems what is out there is largely independent of varietal and
style.

Have I overlooked something?

You might try Cox's "From Vines to Wines" or Duncan and Acton's book, I
think the title is "Progressive Winemaking". Both are good books to have
for different reasons.

Ray

"Michael Brill" wrote in message
om...
As a first year wine maker, I haven't been able to find any books on
the more subtle aspects of wine making. I have several of the "how to
make wine at home" books and a couple UC Davis-type $100+ wine
chemistry books, I haven't really found much between them. A thorough
review of fermentation regimes, picking ripe and ultra-ripe fruit, the
effects of different types of oak, fast vs. slow primary/secondary
fermentations, maximizing color, the impact of oxygenization on
various grapes, etc., etc.

It seems what is out there is largely independent of varietal and
style.

Have I overlooked something?