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The science of wine : from vine to glass

Author: Jamie Goode
Publisher: Berkeley ; Los Angeles : University of California Press, [2014] ©2014
Edition/Format:   Print book : English : Second editionView all editions and formats
Summary:
This 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  Read more...
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Document Type: Book
All Authors / Contributors: Jamie Goode
ISBN: 9780520276895 0520276892
OCLC Number: 861322937
Description: 216 pages : color illustrations ; 26 cm
Contents: Sec. 1: In the vineyard: The biology of the grape vine --
Terroir: how do soils and climates shape wine? --
Soils and vines --
Precision viticulture --
Phylloxera and ungrafted vines --
Lutte raisonée, IPM, and sustainable winegrowing --
Biodynamics --
Partial root drying and regulated deficit irrigation --
Pruning, trellis systems, and canopy management --
Sec. 2: In the winery: Oxygen management and wine quality --
Red winemaking techniques: whole-cluster ferments and carbonic maceration --
Barrels and the impact of oak on wine --
Reverse osmosis, spinning cones and evaporators: alcohol reduction and must concentration --
Sulfur dioxide --
Reduction: volatile sulfur compounds in wine --
Microbes and wine: yeasts and lactic acid bacteria --
Brettanomyces --
Corks, screw caps, and closures --
Sec. 3: Our interaction with wine: Flavor and its perception: taste and smell in wine tasting --
Wine and the brain --
Saliva, tannin, and mouthfeel --
Synesthesia, language, and wine --
Wine flavor chemistry --
Wine and health.
Responsibility: Jamie Goode.
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Abstract:

This 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.

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"If you are into the esoterica of wine making, this book is a must."--Dan Berger"The Press Democrat" (03/19/2014)

 
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