The Science of Grapevines: Anatomy and Physiology is an introduction to the physical structure of the grapevine, its various organs, their functions and their interactions with the environment. Beginning with a brief overview of the botanical classification (including an introduction to the concepts of species, cultivars, clones, and rootstocks), plant morphology and anatomy, and growth cycles of grapevines, The Science of Grapevines covers the basic concepts in growth and development, water relations, photosynthesis and respiration, mineral uptake and utilization, and carbon partitioning. These concepts are put to use to understand plant-environment interactions including canopy dynamics, yield formation, and fruit composition, and concludes with an introduction to stress physiology, including water stress (drought and flooding), nutrient deficiency and excess, extreme temperatures (heat and cold), and the impact and response to of other organisms. Based on the author’s years of teaching grapevine anatomy as well as his research experience with grapevines and practical experience growing grapes, this book provides an important guide to understanding the entire plant. Chapter 7 broken into two chapters, now "Environmental Constraints and Stress Physiology and Chapter 8 "Living with Other Organisms" to better reflect specific concepts Integration of new research results including: Latest research on implementing drip irrigation to maximize sugar accumulation within grapes Effect of drought stress on grapevine’s hydraulic system and options for optimum plant maintenance in drought conditions The recently discovered plant hormone – strigolactones – and their contribution of apical dominance that has suddenly outdated dogma on apical dominance control Chapter summaries added Key literature references missed in the first edition as well as references to research completed since the 1e publication will be added
"The Science of Wine does an outstanding job of integrating 'hard' science about wine with the emotional aspects that make wine appealing."--Patrick J. Mahaney, former senior Vice President for wine quality at Robert Mondavi Winery "Jamie Goode is a rarity in the wine world: a trained scientist who can explain complicated subjects without dumbing them down or coming over like a pointy head. It also helps that he's a terrific writer with a real passion for his subject."--Tim Atkin MW, The Observer
The European Union initially demonstrated its interest in waste in the late 70s with the progamme on Waste Recycling Research and Development. At that time composting was only present as a coordination activity and it was only later that specific research programmes in the area were within Europe which was largely instrumental in setting up a series of European conferences, seminars and work shops. Some of these have resulted in publications which have made significant contributions to developments in the understanding of composting and the use of composts. In particular the outputs from meetings in Oxford ( 1984), Udine (1986), Neresheim ( 1988) and Angers ( 1991) are worthy of note. Composting has seen significant changes since the 70s when the major thrust in Europe was using mixed municipal solid waste as a feed material. Many com posting plants which were built to use this material were closed due to the poor quality of the compost which made it very difficult to market. As a result the main areas of interest, as far as the municipa1ities are concemed, are now with biowaste and source-separated organics. This interest is apparent from the many new plants which are being constructed across Europe, and the ready market which exists for the products. In parallel with the renewed interest of the municipalities other areas, such as agriculture and the wastewater treatment industries, are also developing their own schemes.
From the Science to the Practice of Growing Vines for Wine
Author: Patrick Iland
The Grapevine explores the links between the scientific principles and the practice of viticulture. It will be of great interest to anyone involved in viticulture and winemaking as, while it focuses on theory, it also contains practical aspects of growing vines for wine. It covers the basic principles of the molecular, physiological, biochemical and practical aspects of growing vines for wine.
Wine Science, Fourth Edition, covers the three pillars of wine science: grape culture, wine production, and sensory evaluation. It discusses grape anatomy, physiology and evolution, wine geography, wine and health, and the scientific basis of food and wine combinations. It also covers topics not found in other enology or viticulture texts, including details on cork and oak, specialized wine making procedures, and historical origins of procedures. New to this edition are expanded coverage on micro-oxidation and the cool prefermentative maceration of red grapes; the nature of the weak fixation of aromatic compounds in wine – and the significance of their release upon bottle opening; new insights into flavor modification post bottle; the shelf-life of wine as part of wine aging; and winery wastewater management. Updated topics include precision viticulture, including GPS potentialities, organic matter in soil, grapevine pests and disease, and the history of wine production technology. This book is a valuable resource for grape growers, fermentation technologists; students of enology and viticulture, enologists, and viticulturalists. New to this edition: Expanded coverage of micro-oxidation and the cool prefermentative maceration of red grapes The nature of the weak fixation of aromatic compounds in wine – and the significance of their release upon bottle opening New insights into flavor modification post bottle Shelf-life of wine as part of wine aging Winery wastewater management Updated topics including: Precision viticulture, including GPS potentialities Organic matter in soil Grapevine pests and disease History of wine production technology
Helping Socially Challenged Teens and Young Adults
Author: Elizabeth Laugeson
Publisher: John Wiley & Sons
Category: Family & Relationships
The groundbreaking book that puts the focus on teens andyoung adults with social challenges This book offers parents a step-by-step guide to making andkeeping friends for teens and young adults with socialchallenges—such as those diagnosed with autism spectrumdisorder, ADHD, bipolar, or other conditions. With the book’sconcrete rules and steps of social etiquette, parents will be ableto assist in improving conversational skills, expanding socialopportunities, and developing strategies for handling peerrejection. Each chapter provides helpful overview information for parents;lessons with clear bulleted lists of key rules and steps; andexpert advice on how to present the material to a teen or youngadult. Throughout the book are role-playing exercises forpracticing each skill, along with homework assignments to ensurethe newly learned skills can be applied easily to a school, work,or other "real life" setting. The bonus DVD shows role-plays ofskills covered, demonstrating the right and wrong way to enterconversations, schedule get-togethers, deal with conflict, and muchmore. PART ONE: GETTING READY Ch. 1: Why Teach Social Skills to Teens and Young Adults? PART TWO: THE SCIENCE OF DEVELOPING AND MAINTAININGFRIENDSHIPS Ch. 2: Finding and Choosing Good Friends Ch. 3: Good Conversations: The Basics Ch. 4: Starting and Entering Conversations Ch. 5: Exiting Conversations Ch. 6: Managing Electronic Communication Ch. 7: Showing Good Sportsmanship Ch. 8: Enjoying Successful Get-Togethers PART THREE: THE SCIENCE OF HANDLING PEER CONFLICT ANDREJECTION: HELPFUL STRATEGIES Ch. 9: Dealing With Arguments Ch. 10: Handling Verbal Teasing Ch. 11: Addressing Cyber Bullying Ch. 12: Minimizing Rumors and Gossip Ch. 13: Avoiding Physical Bullying Ch. 14: Changing a Bad Reputation Epilogue: Moving Forward
The concept of terroir is one of the most celebrated and controversial subjects in wine today. Most will agree that well-made wine has the capacity to express “somewhereness,” a set of consistent aromatics, flavors, or textures that amount to a signature expression of place. But for every advocate there is a skeptic, and for every writer singing praises related to terroir there is a study or a detractor seeking to debunk terroir as myth. Wine and Place examines terroir using a multitude of voices and points of view—from winemakers to wine critics, from science to literature—seeking not to prove its veracity but to explore its pros, cons, and other aspects. This comprehensive anthology lets readers come to their own conclusions about terroir.
Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The