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

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

by Jamie GoodeJamie Goode


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Praise for the First Edition

“Winemaking these days is a complicated process that cannot always be understood intuitively. Fortunately Jamie Goode’s The Science of Wine: From Vine to Glass explains some of the terms that critics toss around. . . . Mr. Goode manages to make then lively and provocative.”—Eric Asimov, New York Times

A thoroughly revised and updated Second Edition of 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 enology, 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. The only complete and accessibly written resource available on the subject, The Science of Wine: From Vine to Glass engagingly discusses a wide range of topics including terroir, biodynamics, the production of “natural” or manipulation-free wines, the potential effect of climate change on grape growing, the health benefits of wine, and much more. A must-have reference for a wide audience of students, winemakers, wine professionals, and general readers interested in the science of wine.

The Second Edition features:

* A fresh new design with 100 color illustrations throughout

* Discussions of some of the most hotly debated issues including genetically modified grapevines, sulphur dioxide, the future of cork, and wine flavor chemistry

* New chapters on soils and vines, the science of grape varieties, oxygen management and wine quality, red wine production techniques, and the role of language to describe the subtleties of taste

Product Details

ISBN-13: 9780520276895
Publisher: University of California Press
Publication date: 04/01/2014
Edition description: Second Edition
Pages: 216
Sales rank: 197,472
Product dimensions: 7.70(w) x 9.80(h) x 0.90(d)

About 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.

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

Index and Acknowledgements

Customer Reviews