The Science of Wine: From Vine to Glass

4,21 valoración promedio
( 24 valoraciones por Goodreads )
 
9780520276895: The Science of Wine: From Vine to Glass

Praise for the First Edition

Winemaking these days is a complicated process that cannot always be understood intuitively. Fortunately Jamie Goode’s The Science of Wine: From Vine to Glass explains some of the terms that critics toss around. . . . Mr. Goode manages to make then lively and provocative.” Eric Asimov, New York Times

A 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.

The Second Edition features:

* A fresh new design with 100 color illustrations throughout

* Discussions of some of the most hotly debated issues including genetically modified grapevines, sulphur dioxide, the future of cork, and wine flavor chemistry

* New chapters on soils and vines, the science of grape varieties, oxygen management and wine quality, red wine production techniques, and the role of language to describe the subtleties of taste

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From the Inside Flap:

Praise for the First Edition

Lively and provocative.”
Eric Asimov, New York Times

I learnt a humbling amount from Goode’s book.”
Jancis Robinson, Financial Times

Mr. Goode has written one of the most enlightening and clearheaded wine books to appear in years. . . . This is a wine book you’ll actually read and reread.”
Matt Kramer, New York Sun

In a conversational style, Goode investigates every current major technical issue about wine and some philosophical ones as well.”
W. Blake Gray, San Francisco Chronicle

Goode’s readable prose makes even the most technical subjects accessible. For anyone interested in more than just drinking wine, this is a must-read.”
Wine Enthusiast

It’s been a long time since I picked up a wine book of any stripe and learned as much as I did and had as entertaining a time doing it.”
Allen Meadows, Burghound

The best book ever addressed to amateurs on the complicated,and these days sometimes contentious, technical aspects of wine. Jamie Goode is well informed, clear, simple, and lively.”
The Art Of Eating

Thorough, fascinating, and comprehensive. . . .A perfect mix of science and humanity, not unlike wine itself.”
Gastronomica

About the Author:

Jamie Goode is the wine columnist for the UK national newspaper The Sunday Express and he also writes for The World of Fine Wine, Wines and Vines, Wine Business International, Wine and Spirits, and Sommelier Journal. He is coauthor of Authentic Wine: Toward Natural and Sustainable Winemaking (UC Press). The first edition of The Science of Wine was the 2006 Glenfiddich Drink Book of the Year.

"Sobre este título" puede pertenecer a otra edición de este libro.

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Goode, Jamie
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Descripción 2014. HRD. Estado de conservación: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería IB-9780520276895

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Descripción University of California Press, United States, 2015. Hardback. Estado de conservación: New. 2nd ed.. Language: English . Brand New Book. Praise for the First Edition Winemaking these days is a complicated process that cannot always be understood intuitively. Fortunately Jamie Goode s The Science of Wine: From Vine to Glass explains some of the terms that critics toss around. . . . Mr. Goode manages to make then lively and provocative. --Eric Asimov, New York Times A 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. The Second Edition features: * A fresh new design with 100 color illustrations throughout * Discussions of some of the most hotly debated issues including genetically modified grapevines, sulphur dioxide, the future of cork, and wine flavor chemistry * New chapters on soils and vines, the science of grape varieties, oxygen management and wine quality, red wine production techniques, and the role of language to describe the subtleties of taste. Nº de ref. de la librería ABZ9780520276895

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Descripción University of California Press, United States, 2015. Hardback. Estado de conservación: New. 2nd ed.. Language: English . Brand New Book. Praise for the First Edition Winemaking these days is a complicated process that cannot always be understood intuitively. Fortunately Jamie Goode s The Science of Wine: From Vine to Glass explains some of the terms that critics toss around. . . . Mr. Goode manages to make then lively and provocative. --Eric Asimov, New York Times A 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. The Second Edition features: * A fresh new design with 100 color illustrations throughout * Discussions of some of the most hotly debated issues including genetically modified grapevines, sulphur dioxide, the future of cork, and wine flavor chemistry * New chapters on soils and vines, the science of grape varieties, oxygen management and wine quality, red wine production techniques, and the role of language to describe the subtleties of taste. Nº de ref. de la librería ABZ9780520276895

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