Coverart for item
The Resource The science of wine : from vine to glass, Jamie Goode

The science of wine : from vine to glass, Jamie Goode

Label
The science of wine : from vine to glass
Title
The science of wine
Title remainder
from vine to glass
Statement of responsibility
Jamie Goode
Creator
Author
Subject
Language
eng
Summary
This 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
Cataloging source
YDXCP
http://library.link/vocab/creatorName
Goode, Jamie
Dewey number
663/.2
Illustrations
illustrations
Index
index present
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/subjectName
  • Wine and wine making
  • Viticulture
  • Viticulture
  • Wine and wine making
Label
The science of wine : from vine to glass, Jamie Goode
Instantiates
Publication
Copyright
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
  • still image
  • text
Content type code
  • sti
  • txt
Content type MARC source
  • rdacontent
  • rdacontent
Contents
Sec. 1: In the vineyard: The biology of the grape vine -- Terroir: how do soils and climates shape wine? -- Soils and vines -- Precision viticulture -- Phylloxera and ungrafted vines -- Lutte raisonée, IPM, and sustainable winegrowing -- Biodynamics -- Partial root drying and regulated deficit irrigation -- Pruning, trellis systems, and canopy management -- Sec. 2: In the winery: Oxygen management and wine quality -- Red winemaking techniques: whole-cluster ferments and carbonic maceration -- Barrels and the impact of oak on wine -- Reverse osmosis, spinning cones and evaporators: alcohol reduction and must concentration -- Sulfur dioxide -- Reduction: volatile sulfur compounds in wine -- Microbes and wine: yeasts and lactic acid bacteria -- Brettanomyces -- Corks, screw caps, and closures -- Sec. 3: Our interaction with wine: Flavor and its perception: taste and smell in wine tasting -- Wine and the brain -- Saliva, tannin, and mouthfeel -- Synesthesia, language, and wine -- Wine flavor chemistry -- Wine and health
Control code
ocn861322937
Dimensions
26 cm
Edition
Second edition.
Extent
216 pages
Isbn
9780520276895
Lccn
2013948637
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
color illustrations
System control number
(OCoLC)861322937
Label
The science of wine : from vine to glass, Jamie Goode
Publication
Copyright
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
  • still image
  • text
Content type code
  • sti
  • txt
Content type MARC source
  • rdacontent
  • rdacontent
Contents
Sec. 1: In the vineyard: The biology of the grape vine -- Terroir: how do soils and climates shape wine? -- Soils and vines -- Precision viticulture -- Phylloxera and ungrafted vines -- Lutte raisonée, IPM, and sustainable winegrowing -- Biodynamics -- Partial root drying and regulated deficit irrigation -- Pruning, trellis systems, and canopy management -- Sec. 2: In the winery: Oxygen management and wine quality -- Red winemaking techniques: whole-cluster ferments and carbonic maceration -- Barrels and the impact of oak on wine -- Reverse osmosis, spinning cones and evaporators: alcohol reduction and must concentration -- Sulfur dioxide -- Reduction: volatile sulfur compounds in wine -- Microbes and wine: yeasts and lactic acid bacteria -- Brettanomyces -- Corks, screw caps, and closures -- Sec. 3: Our interaction with wine: Flavor and its perception: taste and smell in wine tasting -- Wine and the brain -- Saliva, tannin, and mouthfeel -- Synesthesia, language, and wine -- Wine flavor chemistry -- Wine and health
Control code
ocn861322937
Dimensions
26 cm
Edition
Second edition.
Extent
216 pages
Isbn
9780520276895
Lccn
2013948637
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
color illustrations
System control number
(OCoLC)861322937

Library Locations

    • Central LibraryBorrow it
      710 W. Cesar Chavez St, Austin, TX, 78701, US
      30.271302100000 -97.746016800000
    • Twin Oaks Branch Borrow it
      1800 S. Fifth St., Austin, TX, 78704, US
      30.2486884 -97.76239749999999
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