Flawless

Understanding Faults in Wine
1. Auflage 2018
ISBN: 978-0-520-27690-1
Verlag: University of California Press

Buch, Englisch, 240 Seiten, Cloth Over Boards, Format (B × H): 144 mm x 216 mm, Gewicht: 406 g

A New York Times Best Wine Book of 2018

Flawless is the first book of its kind dedicated to exploring the main causes of faults in wine. From cork taint, to volatile acidity, to off-putting aromas and flavors, all wine connoisseurs have encountered unappealing qualities in a disappointing bottle. But are all faults truly bad? Are some even desirable? Jamie Goode brings his authoritative voice to the table once again to demystify the science behind what causes a good bottle to go bad. By exposing the root causes of faults in wine, Flawless challenges us to rethink our assumptions about how wine should taste and how we can understand beauty in a glass.

Autoren/Hrsg.

Goode, Jamie

Fachgebiete

• Sozialwissenschaften Sport | Tourismus | Freizeit Kochen, Essen, Trinken
• Naturwissenschaften Agrarwissenschaften Ackerbaukunde, Pflanzenbau Weinbau
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Weinherstellungsverfahren

Inhaltsverzeichnis

Acknowledgments

1. Introduction
2. The Chronology of Wine Faults
3. Brettanomyces
4. Oxidation
5. Volatile Acidity
6. Reduction and Volatile Sulfur Compounds
7. Musty Taints: Cork Taint and Its Relatives
8. Smoke Taint
9. Geosmin
10. Eucalyptus Taint
11. Light Damage
12. Heat Damage
13. Greenness in Wine and Ladybug Taint
14. Mousiness
15. Faults of Malolactic Fermentation
16. Laboratory Testing for Wine Faults
17. Conclusions

Notes
Index

Über Autor(innen)

Jamie Goode is wine writer for the Sunday Express and a contributor to The World of Fine Wine and Wine & Spirits. He is the author of The Science of Wine, I Taste Red, and coauthor of Authentic Wine.