Full title: The science of wine : from vine to glass / Jamie Goode.

Author/creator: Goode, Jamie.

Call Numbers: G 2015/1238

Record Identifier: 74VKOjbK2mJy

Language: English

Formats: Books

Contents: 216 pages : color illustrations ; 26 cm., , , , , 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.

Publishers: Berkeley ; Los Angeles : University of California Press, [2014]

Notes: Includes bibliographical references and index.

Permalink: https://collection.sl.nsw.gov.au/record/74VKOjbK2mJy

DDC: 663/.2

MMS ID: 991022616929702626