Tasting the Past: The Science of Flavor and the Search for the Origins of WineKevin Begos
Flawless: Understanding Faults in Wine
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4.5
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- 7uur 34min
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- Engels
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Non-fictie
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.
© 2018 Tantor Media, Inc. (Luisterboek): 9781977332806
Publicatiedatum
Luisterboek: 9 oktober 2018
Tags
Flawless: Understanding Faults in Wine
- Door
- Met
- Uitgever
- 8 beoordelingen
4.5
- Lengte
- 7uur 34min
- Taal
- Engels
- Format
- Categorie
Non-fictie
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.
© 2018 Tantor Media, Inc. (Luisterboek): 9781977332806
Publicatiedatum
Luisterboek: 9 oktober 2018
Tags
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Angelo
7 nov 2021
Goode takes us behind the scenes, to enveil the miraculous and complex inner world of wine along a recognizable route: unwanted effects in the end result. In extensive, clear and easily digestible explanations he illustrates the numerous biochemical processes and properties of compounds involved and how we human, working with this product for millennia, are more and more understanding these elements and how to control and influence them
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Nederlands
Nederland
