The Science of Wine: From Vine to Glass
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...
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"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
Why wine science?61The biology of the grape vine142Terroir : how do soils and climate shape wine?253Precision viticulture354Global warming : its implications for viticulture405GM vines466Phylloxera527Lutte raisonee and IPM608Biodynamics689PRD and regulated deficit irrigation7810Pruning, trellising systems, and canopy management8411Naturalness in wines : how much manipulation is acceptable?9412Micro-oxygenation9713Barrels and the impact of oak on wine10114Reverse osmosis, spinning cones and evaporators : alcohol reduction and must concentration10915Sulphur dioxide11516Reduction : volatile sulphur compounds12117Microbes and wine : yeasts and lactic-acid bacteria12918Brettanomyces13619Corks, screwcaps, and alternative closures14420Flavour and its perception : taste and smell in wine tasting16821Wine and the brain : making sense of flavour17522Wine-flavour chemistry18323Wine and health19024Wine allergies19725Extending lifespan by drinking wine200
