Category: Food & Drink|
The author of the book: Jamie Goode
Format files: PDF, EPUB, TXT, DOCX
The size of the: 3.88 MB
Edition: University of California Press
Date of issue: 15 June 2015
Description of the book "The Science of Wine: From Vine to Glass":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 PDF 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 ePub, 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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