A Natural History of Wine

A Natural History of Wine


A pleasing survey of the technology of wine and winemaking for someone who has ever puzzled concerning the magic of the fermented grape

a great bottle of wine could be the spark that evokes a brainstorming consultation. Such was once the case for Ian Tattersall and Rob DeSalle, scientists who usually collaborate on e-book and museum exhibition tasks. whilst the dialog grew to become to wine one night, it virtually necessarily led the two—one a palaeoanthropologist, the opposite a molecular biologist—to start exploring the numerous intersections among technology and wine. This e-book provides their interesting, freewheeling solutions to the query “What can technological know-how let us know approximately wine?” And vice versa.
 
Conversational and available to every body, this colorfully illustrated booklet embraces nearly each that you can think of zone of the sciences, from microbiology and ecology (for an figuring out of what creates this advanced beverage) to body structure and neurobiology (for perception into the results of wine at the brain and body). The authors draw on physics, chemistry, biochemistry, evolution, and climatology, and so they extend the dialogue to incorporate insights from anthropology, primatology, entomology, Neolithic archaeology, or even classical heritage. The ensuing quantity is indispensible for someone who needs to understand wine to its fullest.

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