This book describes the world's vineyards and the wines that they produce, with reference to some basic science behind viticulture and winemaking. It is intended primarily as a reference book for college and freshmen university students on viticulture, enology and sommelier courses (or other courses that include these subjects), as well as for the teachers of these courses. However, it will also serve as a source of information to vine growers, winemakers, traders, sommeliers and other professionals in the wine trade.
Alan J. Buglass, BSc PhD, CChem, FRSC, is a Professor Emeritus of Chemistry at the Korea Advanced Institute of Science and Technology, South Korea. He holds a Higher Certificate (distinction) of the Wine and Spirits Education Trust, and is the author and co-author of around 80 original papers, reviews and book chapters, which include analysis of components of wine and other foodstuffs.
