Science, Vine and Wine in Modern Franceby Harry W. Paul
Pub. Date: 05/28/2004
Publisher: Cambridge University Press
This book examines the role of science in the civilization of wine in modern France by examining viticulture, the science of the wine itself, and oenology, the study of winemaking. Together they can boast of at least two major triumphs: the creation of the post-phylloxera vines that repopulated the late-nineteenth-century vineyards devastated by the disease; and the understanding of the complex structure of wine that eventually resulted in the development of the widespread wine models of Bordeaux, Burgundy, and Champagne. For those interested in agriculture, oenologists and historians of France, this is the first analysis of the scientific battle over how to save the French vineyards and the first account of the growth of oenological science in France since Chaptal and Pasteur.
- Cambridge University Press
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- 5.98(w) x 8.98(h) x 0.94(d)
Table of ContentsPreface; Part I. Reinventing the Vine for Quality Wine Production: 1. Death and Resurrection in the Phylloxeric Vineyard; 2. Scientific Programs for the Spread of the Grafted Vine; 3. Direct Production Hybrids: Quality Wines?; 4. The Fall of the Hybrid Empire and the Victory of Vitis vinifera; Part II. Laying the Foundations of Oenology: 5. Jean-Antoine Chaptal; 6. Louis Pasteur; Part III. Oenology in Champagne, Burgundy, and Languedoc: 7. Champagne: the Science of Bubbles; 8. Burgundy: The Limits of Empirical Science; 9. Languedoc-Roussillon: innovations in tradition; Part IV. Oenology in Bordeaux: 10. The pastorian oenology of Ulysse Gayon; 11. The Ionic Gospel of the New Oenology; 12. The Production of Oenologists; Conclusion: Mopping-up Operations or Contemporary Oenology as Normal Science; Notes; Bibliography; Index.
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