The Science of Wine: From Vine to Glass – 3rd edition (Hardcover)
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An up-to-the-moment new edition of Jamie Goode’s celebrated wine science book.
A thoroughly revised and updated third 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, an 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 engagingly discusses a wide range of topics including terroir, the influence of soils on wine flavor, breeding new resistant grape varieties, the effects of climate change on grape growing, the role of yeasts and bacteria in winemaking, 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.
About the Author
Jamie Goode is a wine writer and lecturer. He has a national newspaper column, writes for many publications, and authors wineanorak.com, one of the top wine websites. His previous books include The Goode Guide to Wine, Flawless, Authentic Wine, and I Taste Red. He is based in London, UK.
"An immensely accessible book, written for the lay person."
— Dean Tudor’s Gothic Epicures blog
"Over the course of his three editions, Goode has seriously honed his craft, creating a book about wine science that is wholly accessible and yet nerdy enough for those with more academic vinous perversions. An essential purchase for anyone with even a fleeting interest in what makes a wine smell and taste the way it does."
— Good Food Revolution