http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
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.
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.