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The Science of Wine: From Vine to Glass
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 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.
* Covers some of the most hotly debated issues including genetically modified grape vines, sulphur dioxide, the future of cork, and wine flavor chemistry
* More than 100 illustrations and photographs make even the most complex topics clear, straightforward, and easy to understand
* Engagingly written for a wide audience of students, winemakers, wine professionals, and general readers interested in the science of wine
* Covers some of the most hotly debated issues including genetically modified grape vines, sulphur dioxide, the future of cork, and wine flavor chemistry
* More than 100 illustrations and photographs make even the most complex topics clear, straightforward, and easy to understand
* Engagingly written for a wide audience of students, winemakers, wine professionals, and general readers interested in the science of wine
216 pages, Hardcover
First published January 30, 2006
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Displaying 1 - 3 of 3 reviews
August 10, 2018
An incredible scientific complement to Kevin Zraly's Complete Wine Course. This book kicked off my interest in understanding how other beer and spirits were created and managed. Recommended for anyone that wants to peek behind the curtain and see how this magical substance is created, or wants to manage their investments in this luxury market.
February 26, 2015
First of all, the overall assessment: this book is brilliant.
Jamie Goode performs a thorough, in-depth scientific analysis of factors that affect wine, divided into three categories: the vineyard, the winery, and the drinking experience. It is an impressive scope together, moving from geography and agriculture to chemistry and manufacturing and finally to neuroscience. As you might have guessed from this description, this is not a light reading book, but it is generally (with the occasional exception) very accessible to a novice. Goode draws some excellent metaphors and parallels and describes experiments in clear terms.
The only flaw I found in this book - and why I ended up not giving it five stars, though it was a debate; I would have happily given it a half-star if that were possible - is the fact that in places, it is a mile wide and an inch deep. Goode devotes a lot of space to specific practices and diseases - I think the section on cork taint may be the longest in the book! - which, while valuable in themselves, get wearying as a parade of scientific breakdowns. I would have loved to see more focus on the final section, or perhaps a case study or two to bring the information in each section together.
Highly recommended if you are interested in the science behind wine, and if you don't mind a book that needs you to wear your thinking cap.
Jamie Goode performs a thorough, in-depth scientific analysis of factors that affect wine, divided into three categories: the vineyard, the winery, and the drinking experience. It is an impressive scope together, moving from geography and agriculture to chemistry and manufacturing and finally to neuroscience. As you might have guessed from this description, this is not a light reading book, but it is generally (with the occasional exception) very accessible to a novice. Goode draws some excellent metaphors and parallels and describes experiments in clear terms.
The only flaw I found in this book - and why I ended up not giving it five stars, though it was a debate; I would have happily given it a half-star if that were possible - is the fact that in places, it is a mile wide and an inch deep. Goode devotes a lot of space to specific practices and diseases - I think the section on cork taint may be the longest in the book! - which, while valuable in themselves, get wearying as a parade of scientific breakdowns. I would have loved to see more focus on the final section, or perhaps a case study or two to bring the information in each section together.
Highly recommended if you are interested in the science behind wine, and if you don't mind a book that needs you to wear your thinking cap.
December 31, 2008
I've always loved Jamie Goode's blog, even if we don't always agree on everything. This book is a needed look at the quasi-scientific side of our vinous endeavors. The book is formatted as little scientific articles, like those in peer-reviewed journals, but accessible for those who only remember the scientific method from ninth grade biology. Goode answers a lot of the pressing questions in the wine world, especially with regard to closures, organics/biodynamics, and terroir. The articles aren't always 100% hard science, but the evidence is convincing and Goode explains himself well. He's a very clear writer, and the book is a good reference for any wine enthusiast, not just the pro.
Displaying 1 - 3 of 3 reviews