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Jamie Goode: The Science of Wine from Vine to Glass, 3rd Edition University of California Press, Oakland, 2021, 224 pp., ISBN 978-0-520-37950-3 (hardback), $39.95.

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Jamie Goode: The Science of Wine from Vine to Glass, 3rd Edition University of California Press, Oakland, 2021, 224 pp., ISBN 978-0-520-37950-3 (hardback), $39.95.

Published online by Cambridge University Press:  18 November 2022

Neal D. Hulkower
Neal D. Hulkower*
Affiliation:
Independent Scholar, McMinnville, OR, USA
*
Email: nhulkower@yahoo.com
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Abstract

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Type
Book and Film Reviews
Information
Journal of Wine Economics , Volume 17 , Issue 3 , August 2022 , pp. 264 - 267
Copyright
Copyright © The Author(s), 2022. Published by Cambridge University Press on behalf of American Association of Wine Economists

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References

Goode, J. (2012). Stemming the tide. The World of Fine Wines, 37, 90–97.Google Scholar
Goode, J. (2016). I Taste Red: The Science of Tasting Wine. Oakland: University of California Press.Google Scholar
Goode, J. (2018). Flawless: Understanding Faults in Wine. Oakland: University of California Press.CrossRefGoogle Scholar
Hulkower, N. (2019). Book review: Vineyards, rocks, & soils: The wine lover's guide to geology by Alex Maltman. Journal of Wine Economics, 14(2), 217–220, doi:10.1017/jwe.2019.19.Google Scholar
Maltman, A. (2018). Vineyards, Rocks, & Soils: The Wine Lover's Guide to Geology. New York: Oxford University Press.CrossRefGoogle Scholar
Parr, W., Maltman, A., Easton, S., and Ballester, J. (2018). Minerality in wine: Towards the reality behind the myths. Beverages, 4(4), 77, http://dx.doi.org/10.3390/beverages4040077.CrossRefGoogle Scholar