Jews Praying In The Synagogue on the Day of Atonement by Maurycy Gottlieb (Tel Aviv Museum of Art) The Israel Book Review has been edited by Stephen Darori since 1985. It actively promotes English Literacy in Israel .#israelbookreview is sponsored by Foundations including the Darori Foundation and Israeli Government Ministries and has won many accolades . Email contact: israelbookreview@gmail.com Office Address: Israel Book Review ,Rechov Chana Senesh 16 Suite 2, Bat Yam 5930838 Israel
Saturday, August 11, 2018
The Science of Wine: From Vine to Glass Hardcover – April 1, 2014 by Jamie Goode (University of California Press)
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.
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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