The science of wine : from vine to glass / Jamie Goode.

By: Material type: TextTextPublisher: Berkeley ; Los Angeles : University of California Press, [2014]Copyright date: Edition: Second editionDescription: 216 pages : color illustrations ; 26 cmContent type:
  • text
  • still image
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9780520276895
  • 0520276892
Subject(s): DDC classification:
  • 663/.2 23
LOC classification:
  • TP548 .G626 2014
Online resources:
Contents:
Sec. 1: In the vineyard: The biology of the grape vine -- Terroir: how do soils and climates shape wine? -- Soils and vines -- P
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 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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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Books Books Odessa College Stacks 663.2 G647S2 (Browse shelf(Opens below)) 1 Available 51994001695024

Includes bibliographical references and index.

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.

Sec. 1: In the vineyard: The biology of the grape vine -- Terroir: how do soils and climates shape wine? -- Soils and vines -- P

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