Written by a recognized expert and based on his experience in teaching the subject to students with a variety of educational backgrounds, The Science of Grapevines: Anatomy and Physiology is the only book to comprehensively explore the physiology of the grapevine as it occurs around the world.While other books have focused on the vines of specific regions, the globalization of the wine industry and the resulting increase of lands around the world being used for grapevine cultivation have left a gap in information. This book addresses not only the specific issues and concerns of grapevines from regions around the world, but includes important emerging topics such as global climate change, water relations, temperature effect and more.
Key Features
* Provides global coverage of grapevines, including the regional differences, similarities, challenges and potential changes* Avoids jargon while bringing the reader into this important aspect of the wine industry
* Classroom proven by a leading expert in grapevine anatomy
Chapter 1 Botany and Anatomy
1.1 Botanical classification and geographical distribution
1.2 Cultivars, clones and rootstocks
1.3 Morphology and anatomy
Chapter 2 Phenology and Growth Cycle
2.1 Seasons and daylength
2.2 Vegetative cycle
2.3 Reproductive cycle
Chapter 3 Water Relations and Nutrient Uptake
3.1 Osmosis, water potential and cell expansion
3.2 Transpiration and stomatal action
3.3 Water and nutrient uptake and transport
Chapter 4 Photosynthesis and Respiration
4.1 Light absorption and energy capture
4.2 Carbon uptake and assimilation
4.3 Photorespiration
4.4 Respiration
Chapter 5 Partitioning of Assimilates
5.1 Photosynthate translocation and distribution
5.2 Canopy-environment interactions
5.3 Nitrogen assimilation and interaction with carbon metabolism
Chapter 6 Developmental Physiology
6.1 Yield formation
6.2 Grape composition and fruit quality
Chapter 7 Environmental Constraints and Stress Physiology
7.1 Responses to stress
7.2 Water: too much or too little
7.3 Nutrients: deficiency and excess
7.4 Temperature: too cold or too warm
7.5 Living with other organisms: defense and damage
Glossary
References
Internet Resources
Professionals in viticulture including growers, vineyard managers, technical viticulturalists. Students in viticulture and enology courses. Course title names would include: Viticulture (Intro/General/Advanced), Grapevine Anatomy, Grapevine Physiology, Grapevine Biology, Biology of Cultivated Perennial Plants, and Enology. Enthusiasts seeking greater understanding of the entire wine-making process
