MOMENTAN AUSVERKAUFT
Über dieses Produkt
Product Identifiers
PublisherUniversity of California Press
ISBN-100520248007
ISBN-139780520248007
eBay Product ID (ePID)48247191
Product Key Features
Book TitleScience of Wine : from Vine to Glass
Number of Pages216 Pages
LanguageEnglish
Publication Year2006
TopicBeverages / Alcoholic / General, Beverages / Alcoholic / Wine, Agriculture / Enology & Viticulture
IllustratorYes
GenreCooking, Technology & Engineering
AuthorJamie Goode
FormatHardcover
Dimensions
Item Height0.8 in
Item Weight32.1 Oz
Item Length10.2 in
Item Width7.5 in
Additional Product Features
Intended AudienceTrade
LCCN2005-052884
TitleLeadingThe
Dewey Edition23
Dewey Decimal663/.2
Table Of ContentWhy 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 Glossary Bibliography Index and Acknowledgements
SynopsisThis 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
LC Classification Number2005052884
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