MARC details
| 000 -LEADER |
|---|
| fixed length control field |
03249cam a2200373Ii 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
sky259445423 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
SKY |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20190729105557.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
131023t20142014caua 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780520276895 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0520276892 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
YDXCP |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
YDXCP |
| Modifying agency |
BTCTA |
| -- |
BDX |
| -- |
ORX |
| -- |
VP@ |
| -- |
YBM |
| -- |
NhCcYBP |
| 049 ## - LOCAL HOLDINGS (OCLC) |
|---|
| Holding library |
EEMR |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TP548 |
| Item number |
.G626 2014 |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TP548 |
| Item number |
.G626 2014 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
663/.2 |
| Edition number |
23 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Goode, Jamie, |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The science of wine : |
| Remainder of title |
from vine to glass / |
| Statement of responsibility, etc. |
Jamie Goode. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Second edition. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Berkeley ; |
| -- |
Los Angeles : |
| Name of producer, publisher, distributor, manufacturer |
University of California Press, |
| Date of production, publication, distribution, manufacture, or copyright notice |
[2014] |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
216 pages : |
| Other physical details |
color illustrations ; |
| Dimensions |
26 cm. |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent. |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
still image |
| Content type code |
sti |
| Source |
rdacontent. |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Media type code |
n |
| Source |
rdamedia. |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Carrier type code |
nc |
| Source |
rdacarrier. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Sec. 1: In the vineyard: The biology of the grape vine -- Terroir: how do soils and climates shape wine? -- Soils and vines -- Precision viticulture -- Phylloxera and ungrafted vines -- Lutte raisonâ, IPM, and sustainable winegrowing -- Biodynamics -- 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 -- Sulfur dioxide -- Reduction: volatile sulfur compounds in wine -- Microbes and wine: yeasts and lactic acid bacteria -- Brettanomyces -- Corks, screw caps, and closures -- Sec. 3: Our interaction with wine: Flavor and its perception: taste and smell in wine tasting -- Wine and the brain -- Saliva, tannin, and mouthfeel -- Synesthesia, language, and wine -- Wine flavor chemistry -- Wine and health. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
This 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. |
| 596 ## - |
|---|
| -- |
1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Wine and wine making. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Viticulture. |
| 948 ## - LOCAL PROCESSING INFORMATION (OCLC); SERIES PART DESIGNATOR (RLIN) |
|---|
| Series part designator, SPT (RLIN) |
u379917 |
| 903 ## - LOCAL DATA ELEMENT C, LDC (RLIN) |
|---|
| a |
27852 |