Foto 1 di 1

Foto di catalogo

The Science of Wine: From Vine to Gl- 9780520248007, hardcover, Jamie Goode, new - Foto 1 di 1

Science of Wine : From Vine to Glass by Jamie Goode (2006, Hardcover)

Your Online Bookstore Company (742927)

99% di feedback positivi

Prezzo:

US $27,47

CircaEUR 23,39

+ $23,24 di spese di spedizione

Consegna prevista lun 11 ago - ven 22 ago

Restituzioni:

Restituzioni entro 30 giorni. Le spese di spedizione del reso sono a carico dell'acquirente..

Condizione:

Nuovo

Author: Goode, Jamie. The Science of Wine: From Vine to Glass. Condition: New. Publisher: University of California Press. Qty Available: 1.

Informazioni su questo prodotto

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

TopicBeverages / Alcoholic / General, Beverages / Alcoholic / Wine, Agriculture / Enology & Viticulture

Publication Year2006

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

Dewey Edition23

TitleLeadingThe

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