The Science of Wine: From Vine to Glass / Edition 2

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Praise for the First Edition

“Lively and provocative.”
Eric Asimov, New York Times

“I learnt a humbling amount from Goode’s book.”
Jancis Robinson, Financial Times

“Mr. Goode has written one of the most enlightening and clearheaded wine books to appear in years. . . . This is a wine book you’ll actually read and reread.”
Matt Kramer, New York Sun

“In a conversational style, Goode investigates every current major technical issue about wine and some philosophical ones as well.”
W. Blake Gray, San Francisco Chronicle

“Goode’s readable prose makes even the most technical subjects accessible. For anyone interested in more than just drinking wine, this is a must-read.”
Wine Enthusiast

“It’s been a long time since I picked up a wine book of any stripe and learned as much as I did and had as entertaining a time doing it.”
Allen Meadows, Burghound

“The best book ever addressed to amateurs on the complicated,and these days sometimes contentious, technical aspects of wine. Jamie Goode is well informed, clear, simple, and lively.”
The Art Of Eating

“Thorough, fascinating, and comprehensive. . . .A perfect mix of science and humanity, not unlike wine itself.”

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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: 9780520276895
  • Publisher: University of California Press
  • Publication date: 4/1/2014
  • Edition description: Second Edition
  • Edition number: 2
  • Pages: 216
  • Sales rank: 179,119
  • Product dimensions: 7.70 (w) x 9.80 (h) x 0.90 (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? 6
1 The biology of the grape vine 14
2 Terroir : how do soils and climate shape wine? 25
3 Precision viticulture 35
4 Global warming : its implications for viticulture 40
5 GM vines 46
6 Phylloxera 52
7 Lutte raisonee and IPM 60
8 Biodynamics 68
9 PRD and regulated deficit irrigation 78
10 Pruning, trellising systems, and canopy management 84
11 Naturalness in wines : how much manipulation is acceptable? 94
12 Micro-oxygenation 97
13 Barrels and the impact of oak on wine 101
14 Reverse osmosis, spinning cones and evaporators : alcohol reduction and must concentration 109
15 Sulphur dioxide 115
16 Reduction : volatile sulphur compounds 121
17 Microbes and wine : yeasts and lactic-acid bacteria 129
18 Brettanomyces 136
19 Corks, screwcaps, and alternative closures 144
20 Flavour and its perception : taste and smell in wine tasting 168
21 Wine and the brain : making sense of flavour 175
22 Wine-flavour chemistry 183
23 Wine and health 190
24 Wine allergies 197
25 Extending lifespan by drinking wine 200
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