Interest in wine science has grown enormously over the last two decades as the health benefits of moderate wine consumption have become firmly established in preventing heart disease, stroke, cancer and dementia. The growth of molecular biology has allowed proper investigation of grapevine identity and lineage and led to improvements in the winemaking process. Wine: A Scientific Exploration delves into the history and appreciation of wine, its early role as a medicine, and modern evidence on how and why wine protects against disease. It also addresses genetic modification of the grapevine, long recognized as a natural process, and the microbes involved in the making of wine.
Contents
1. Drinking Wine
2. The History of Wine as a Medicine
3. Wine in Archaeology
4. Phylloxera
5. Wine and Heart Disease: A Statistical Approach
6. Biological and Biochemical Actions of Resveratrol
7. Wine, Alcohol and Cardiovascular Diseases
8. Polyphenols in Red and White Wines: A Joint Venture Between Hydrated Electrons and Protons
9. Grape and Wine Flavonoids and Stilbenes
10. Modern Biotechnology of Wine Production
11. The Parentage of Wine Grapes
12. Wine and Migraine
13. Wine: Protective in Macular Degeneration
14. Antimicrobial Effects of Red Wine
Estate Vineyard, Australia, Jane Renfrew, University of Cambridge, UK, G. Gale, University of Missouri at Kansas City, USA, Michael Mannot, University College London, UK, D.M. Goldberg, University of Toronto, Canada, A.L. Klatsky, Kaiser Permanente Medical Center, California, USA, R. Brouillard, Universitй Louis Pasteur, France, G.L. Creasy, Lincoln University, New Zealand, T.O. Obeisan, Howard University Hospital, USA
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