From the Book - Second edition.
Sec. 1: In the vineyard: The biology of the grape vine
Terroir: how do soils and climates shape wine?
Phylloxera and ungrafted vines
Lutte raisonée, IPM, and sustainable winegrowing
Partial root drying and regulated deficit irrigation
Pruning, trellis systems, and canopy management
Sec. 2: In the winery: Oxygen management and wine quality
Red winemaking techniques: whole-cluster ferments and carbonic maceration
Barrels and the impact of oak on wine
Reverse osmosis, spinning cones and evaporators: alcohol reduction and must concentration
Reduction: volatile sulfur compounds in wine
Microbes and wine: yeasts and lactic acid bacteria
Corks, screw caps, and closures
Sec. 3: Our interaction with wine: Flavor and its perception: taste and smell in wine tasting
Saliva, tannin, and mouthfeel
Synesthesia, language, and wine
