The Science of Wine : From Vine to Glass
by Jamie Goode
Editor: University of California Press
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Praise for the First Edition of “Vinification these days is a complex process that can not always be intuitively understoodFortunately, Jamie Goode is The Science of Wine: From Vine to Glass explains some critical terms throw aroundMGoode then manages to make lively and provocative”Eric Asimov, the New York Times completely revised and updated Second Edition of this essential and innovative reference gives a comprehensive overview of one of the most fascinating, important and controversial trends in the world of wine: scientific and technological innovations, which are now influencing how grapes are grown and how wine is madeJamie Goode, widely respected authority on wine science, details the major scientific developments related to viticulture and oenology, explains the practical application of science to techniques that are used around the world, and explores how these problems affect the quality, flavor, and perception of wine.The only comprehensive and accessible written resource available on the subject, Wine Science: From Vine to Engaging Glass covers a wide range of topics, including terroir, biodynamics, the production of “natural” or handling without wines, the possible effects of climate change on vine, the health benefits of wine, and much moreA must-have of reference for a wide audience of students, winemakers, wine professionals, and in general readers who are interested in the science of wineThe Second Edition includes: * A new design with 100 color illustrations throughout * the Discussions of some of the most hot topics including the genetically modified organisms of vine, sulfur dioxide, the future of cork and wine, the flavor of chemistry * New chapters on soils and vine, the science of grape varieties, oxygen and wine quality management, red wine, production techniques, and the role of language in describing the subtleties of taste
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