The Book Depository The Science of Wine by Jamie Goode

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The Book Depository The Science of Wine by Jamie Goode
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Description: The Science of Wine : Hardback : University of California Press : 9780520276895 : 0520276892 : 16 Apr 2020 : 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.

 

Category: Books

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Product ID: 9780520276895

MPN: 520276892

GTIN: 9780520276895

 
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Author: APC Reviews

Rating: 5

Review: I thought that I knew a fair bit about wine. But after reading "The Science of Wine: From Vine to Glass" I realized that I had been stumbling around for years with a lot of second hand and received wisdom, some of which it turns out was part myth and lore more than fact. This is just a marvelous book for wine lovers. Admittedly, it is technical in many ways. But the author writes with just the right balance of erudition, knowledge, science and example to explain plant biology and wine making science, history and procedures so succinctly that the basic concepts become readily understandable. This is a wonderful book, and an invaluable resource for any wine lover wanting to know more about how the wine in their glass got there and tastes the way it does.

 

Author: Gary Bowering

Rating: 2

Review: An odd mix of actual science and strange belief. Not sure why the author seems to understand replicability and weight of evidence but then drifts into organic/biodynamic nonsense. Not a book I'd bother to read again - nor recommend.

 

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