The science of wine : from vine to glass /
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 a...
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| Format: | Book |
| Language: | English |
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Berkeley :
University of California Press,
[2014]
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| Edition: | Second edition. |
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Table of 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.