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
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