Overview
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.
Full Product Details
Author: Jamie Goode
Publisher: University of California Press
Imprint: University of California Press
Edition: 3rd ed.
Dimensions:
Width: 19.80cm
, Height: 2.50cm
, Length: 25.40cm
Weight: 0.907kg
ISBN: 9780520379503
ISBN 10: 0520379500
Pages: 224
Publication Date: 08 June 2021
Audience:
General/trade
,
General
Format: Hardback
Publisher's Status: Active
Availability: Available To Order
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Reviews
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"" ""A great introduction to the scientific and technical innovations applied to grape-growing and winemaking. . . . About half the book is totally new or extensively re-written and updated to this third edition (published nine years after the second edition). . . . An immensely accessible book, written for the lay person."" -- ""Dean Tudor's Gothic Epicures blog"" ""An immensely accessible book, written for the lay person."" -- ""Dean Tudor's Gothic Epicures blog""
Author Information
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.
