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 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.
* Covers some of the most hotly debated issues including genetically modified grape vines, sulphur dioxide, the future of cork, and wine flavor chemistry
* More than 100 illustrations and photographs make even the most complex topics clear, straightforward, and easy to understand
* Engagingly written for a wide audience of students, winemakers, wine professionals, and general readers interested in the science of wine
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
7 Lutte raisonée and IPM
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?
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
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
Index and Acknowledgements
Jamie Goode, a member of the UK Circle of Wine Writers and a former scientific editor, is wine writer for the Sunday Express, wine columnist with The Western Mail, and a regular contributor to Harpers, Decanter, and Wine International. In 2000 he established the consumer-oriented website www.wineanorak.com, one of the world’s most visited wine sites. He is a finalist for the Louis Roederer Award for International Wine Writer 2005.
"The Science of Wine does an outstanding job of integrating 'hard' science about wine with the emotional aspects that make wine appealing."—Patrick J. Mahaney, former senior Vice President for wine quality at Robert Mondavi Winery
“Jamie Goode is a rarity in the wine world: a trained scientist who can explain complicated subjects without dumbing them down or coming over like a pointy head. It also helps that he’s a terrific writer with a real passion for his subject.”—Tim Atkin MW, The Observer
Glenfiddich Drink Book of the Year Award 2006, Glenfiddich
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