000			01990nam a22003618i 4500
001			CR9780511529283
003			UkCbUP
005			20200124160325.0
006			m|||||o||d||||||||
007			cr||||||||||||
008			090409s1996||||enk o ||1 0|eng|d
020			_a9780511529283 (ebook)
020			_z9780521497459 (hardback)
020			_z9780521525213 (paperback)
040			_aUkCbUP _beng _erda _cUkCbUP
043			_ae-fr---
050	0	0	_aTP553 _b.P38 1996
082	0	0	_a663.20944 _221
100	1		_aPaul, Harry W., _eauthor.
245	1	0	_aScience, vine, and wine in modern France / _cHarry W. Paul.
246	3		_aScience, Vine & Wine in Modern France
264		1	_aCambridge : _bCambridge University Press, _c1996.
300			_a1 online resource (vii, 355 pages) : _bdigital, PDF file(s).
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
500			_aTitle from publisher's bibliographic system (viewed on 05 Oct 2015).
520			_aScience, Vine and Wine in Modern France examines the role of science in the civilization of wine in modern France. Viticulture, the science of the vine itself, and oenology, the science of winemaking, are its subjects. Together they can boast of at least two major triumphs: the creation of the post-phylloxera vines that repopulated late-nineteenth-century vineyards devastated by the disease; and the understanding of the complex structure of wine that eventually resulted in the development of the widespread wine models of Bordeaux, Burgundy, and Champagne. This is the first analysis of the scientific battle over the best way to save the French vineyards and the first account of the growth of oenological science in France since Chaptal and Pasteur.
650		0	_aWine and wine making _zFrance _xHistory.
650		0	_aViticulture _zFrance _xHistory.
776	0	8	_iPrint version: _z9780521497459
856	4	0	_uhttps://doi.org/10.1017/CBO9780511529283
999			_c522175 _d522173