The Science of Wine: From Vine to Glass

Overview

This essential and groundbreaking reference gives a comprehensive overview of one of the most fascinating, important, and controversial trends in the world of wine: the scientific and technological innovations that are now influencing how grapes are grown and how wine is made. Jamie Goode, a widely respected authority on wine science, details the key scientific developments relating to viticulture and ecology, explains the practical application of science to techniques that are used around the world, and explores...
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Overview

This essential and groundbreaking reference gives a comprehensive overview of one of the most fascinating, important, and controversial trends in the world of wine: the scientific and technological innovations that are now influencing how grapes are grown and how wine is made. Jamie Goode, a widely respected authority on wine science, details the key scientific developments relating to viticulture and ecology, explains the practical application of science to techniques that are used around the world, and explores how these issues are affecting the quality, flavor, and perception of wine.
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Editorial Reviews

The Press Democrat - Dan Berger
"If you are into the esoterica of wine making, this book is a must."
Miami Herald
"A splendid read for serious wine fans."
Vins & Vignobles
"Reads like a novel. The author writes of wine as an expert, but without ever tiring his reader. . . . It's a fascinating book, easy to read, sure to interest specialists and knowledgeable nonspecialists alike. Read a chapter now and again throughout the summer, and all year long."
The Buffalo News
"It's a splendid read."
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Product Details

  • ISBN-13: 9780520248007
  • Publisher: University of California Press
  • Publication date: 3/1/2006
  • Edition description: Older Edition
  • Edition number: 1
  • Pages: 216
  • Product dimensions: 7.50 (w) x 10.25 (h) x 0.75 (d)

Meet the Author

Jamie Goode is the wine columnist for the UK national newspaper The Sunday Express and he also writes for The World of Fine Wine, Wines and Vines, Wine Business
International, Wine and Spirits
, and Sommelier Journal. He is coauthor of Authentic Wine: Toward Natural and Sustainable Winemaking (UC Press). The first edition of The Science of Wine was the 2006 Glenfiddich Drink Book of the Year.

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Table of Contents

Why Wine Science

Section One
In the Vineyard
1 The biology of the grape vine
2 Terroir: how do soils and climate shape wine?
3 Precision viticulture
4 Global warming: its implications for viticulture
5 GM vines
6 Phylloxera
7 Lutte raisonée and IPM
8 Biodynamics
9 PRD and regulated deficit irrigation
10 Pruning, trellising systems, and canopy management

Section Two
In the Winery
11 Naturalness in wines: how much manipulation is acceptable?
12 Micro-oxygenation
13 Barrels and the impact of oak on wine
14 Reverse osmosis, spinning cones and evaporators: alcohol reduction and must concentration
15 Sulphur dioxide
16 Reduction: volatile sulphur compounds
17 Microbes and wine: yeasts and lactic-acid bacteria
18 Brettanomyces
19 Corks, screwcaps, and alternative closures

Section Three Our
Interaction with Wine
20 Flavour and its perceptions: taste and smell in wine tasting
21 Wine and the brain: making sense of flavour
22 Wine-flavour chemistry
23 Wine and health
24 Wine allergies
25 Extending lifespan by drinking wine

Concluding Remarks
Glossary
Bibliography

Index and Acknowledgements

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