Wine Science

Synopsis

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"Jamie Goode is a rarity in the wine world: a trained scientist who can explain complicated subjects without dumbing them down or coming over like a pointy head. It also helps that he's a terrific writer with a real passion for his subject." - Tim Atkin MW, Observer

This revolutionary book is the only in-depth reference to detail the processes, developments and factors affecting the science of winemaking.

Jamie Goode, a highly regarded expert on the subject, skilfully opens up this complex subject and explains the background to the various processes involved and the range of issues surrounding their uses. He reports on the vital progress in winemaking research and explains the practical application of science with reference to the range of winemaking techniques used around the world, as well as viticultural practices, organics and ecology and lifestyle influences.

This third edition of Wine Science includes new sections such as managing vineyard soils, vine disease and the vineyard of the future. Jamie has updated the text throughout, and many existing chapters are entirely revised.

Written in a uniquely accessible style, the book is divided into three sections covering the vineyard, the winery and human interaction with wine. It features more than 80 illustrations and photographs to help make even the most complex topics clear, straightforward and easy to understand.

Summary

Chapter 1: Introduction to Enology

* Defines enology and its importance in winemaking.
* Discusses the history of winemaking and its cultural significance.

Example:
Château Lafite Rothschild, a renowned Bordeaux wine estate, has been producing exceptional wines for over three centuries, showcasing the enduring tradition of enology.

Chapter 2: The Grapevine and Its Viticulture

* Describes the different grape varieties used in winemaking.
* Covers viticulture practices that influence grapevine growth and grape quality.

Example:
Pinot Noir grapes are particularly susceptible to powdery mildew, a fungal disease that can impact grape yield and wine quality. Viticulturists use various methods to mitigate this disease, such as canopy management and fungicide treatment.

Chapter 3: Grape Chemistry and Biochemistry

* Explores the chemical composition of grapes and its impact on wine flavor and aroma.
* Explains the biochemical processes involved in grape ripening.

Example:
The concentration of anthocyanins, pigments responsible for the red color in red wines, increases during grape ripening. This accumulation contributes to the distinctive color and taste of red wines.

Chapter 4: Fermentation

* Covers the process of converting grape juice into wine through fermentation.
* Discusses the role of yeast and bacteria in fermentation.

Example:
In the production of sparkling wines, a second fermentation takes place in the bottle. This fermentation creates the characteristic bubbles and enhances the wine's complexity.

Chapter 5: Post-Fermentation Winemaking

* Describes the steps involved in winemaking after fermentation, including aging, blending, and bottling.
* Discusses the use of oak barrels and other techniques to influence wine style.

Example:
The aging of red wines in French oak barrels contributes to their complexity by imparting flavors of vanilla, spice, and toast. Different barrel sizes and toasting levels produce unique flavor profiles.

Chapter 6: Sensory Evaluation of Wine

* Covers the methods used to assess wine quality through sensory evaluation.
* Discusses the sensory attributes of wine and their impact on consumer perception.

Example:
Wine tasting involves visually inspecting the wine, swirling it to release aromas, and tasting it to evaluate its flavor, body, and acidity. Trained tasters use a standardized vocabulary to describe these attributes.

Chapter 7: Wine Microbiology

* Explores the role of microorganisms in winemaking and the potential risks associated with their growth.
* Discusses the use of good manufacturing practices to ensure wine safety.

Example:
Acetic acid bacteria can spoil wine by converting alcohol to vinegar. Winemakers use filtration and sulfur dioxide to inhibit these bacteria and protect the wine from spoilage.

Chapter 8: Wine Analysis and Quality Control

* Covers the analytical methods used to assess wine composition and quality.
* Discusses the importance of quality control measures in winemaking.

Example:
Gas chromatography is used to identify and quantify the different volatile compounds in wine, which contribute to its aroma and flavor profile.