The Science of Wine: From Vine to Glass - 3rd Edition

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.

Author: Jamie Goode
Publisher: University of California Press
Published: 06/08/2021
Pages: 224
Binding Type: Hardcover
Weight: 2.00lbs
Size: 10.00h x 7.80w x 1.00d
ISBN: 9780520379503

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.