The Science of Wine: From Vine to Glass / Edition 2

by Jamie Goode

Overview

Praise for the First Edition

“Winemaking these days is a complicated process that cannot always be understood intuitively. Fortunately Jamie Goode’s The Science of Wine: From Vine to Glass explains some of the terms that critics toss around. . . . Mr. Goode manages to make then lively and provocative.”—Eric Asimov, New York Times

A 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.

The Second Edition features:

* A fresh new design with 100 color illustrations throughout

* Discussions of some of the most hotly debated issues including genetically modified grapevines, sulphur dioxide, the future of cork, and wine flavor chemistry

* New chapters on soils and vines, the science of grape varieties, oxygen management and wine quality, red wine production techniques, and the role of language to describe the subtleties of taste

Product Details

ISBN-13:	9780520276895
Publisher:	University of California Press
Publication date:	04/01/2014
Edition description:	Second Edition
Pages:	216
Product dimensions:	7.70(w) x 9.80(h) x 0.90(d)

About the Author

Jamie Goode is the wine columnist for the UK national newspaper The Sunday Express and he also writes for The World of Fine Wine, Wines and Vines, Wine Business International, Wine and Spirits, and Sommelier Journal. He is coauthor of Authentic Wine: Toward Natural and Sustainable Winemaking (UC Press). The first edition of The Science of Wine was the 2006 Glenfiddich Drink Book of the Year.

Table of Contents

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
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

Editorial Reviews

No one will read this book and not learn a great many things.

Burghound

"A splendid read for serious wine fans."

Miami Herald

"[The Science of Wine] reads like a novel. The author writes of wine as an expert, but without ever tiring his reader. . . . It's a fascinating book, easy to read, sure to interest specialists and knowledgeable nonspecialists alike. Read a chapter now and again throughout the summer, and all year long."

Vins & Vignobles

"A splendid read."

Buffalo News

A fantastic job presenting balanced, approachable yet technical essays on many of the major issues in winemaking and appreciation. . . . Goode’s readable prose makes even the most technical subjects accessible. For anyone interested in more than just drinking wine, this is a must read.

Wine Enthusiast

Goode’s book provides insights from a veteran taster who’s clearly absorbed enough in the science to fashion credible models for tasters at all levels of experience.

Oregon Wine Press

An excellent reference work and, once you’re in, a very interesting read.

Decanter

"You could read this book cover to cover; you can just as well dip into particular chapters as the mood strikes you, or when some wine geek drops a string of terms you aren’t familiar with. Either way, if you want to understand the science behind what’s in your glass, this is the place to go."

Vinography

This book is fabulous, simply fabulous. . . . The author has done a top notch job of explaining to all wine drinkers just how much science already shapes what is in every wine bottle. He does a masterful job of detailing how much we know and where the research frontiers are located. This superb book is a must for all wine drinkers.

California Grapevine

I learnt a humbling amount from Goode’s book.

Financial Times - Jancis Robinson

Thorough, fascinating, and comprehensive. . . . A perfect mix of science and humanity, not unlike wine itself.

Gastronomica: Journal of Food & Culture

"This is a fine, readily approachable book about vines and wines and humankind's centuries-old fascination with them both."

CHOICE

A good writer who can make complex subjects accessible and interesting to a wide variety of readers.

Wine East

The best book ever addressed to amateurs on the complicated, and these days sometimes contentious, technical aspects of wine. Jamie Goode is well informed, clear, simple, and lively. In fact, he sets a high standard so high that it would be hard to beat by a writer on any subject.

Art Of Eating

In a conversational style, Goode investigates every current major technical issue about wine and some philosophical ones as well.

San Francisco Chronicle

Winemaking these days is a complicated process that cannot always be understood intuitively. Fortunately . . . The Science of Wine: From Vine to Glass explains some of the terms that critics toss around. . . . Mr. Goode manages to make them lively and provocative.

New York Times - Eric Asimov

"It's a splendid read."

The Buffalo News

"A splendid read for serious wine fans."

Miami Herald

"If you are into the esoterica of wine making, this book is a must."

The Press Democrat - Dan Berger