Science, vine, and wine in modern France

Abstract

Preface Part I. Reinventing the Vine for Quality Wine Production: 1. Death and Resurrection in the Phylloxeric Vineyard 2. Scientific Programs for the Spread of the Grafted Vine 3. Direct Production Hybrids: Quality Wines? 4. The Fall of the Hybrid Empire and the Victory of Vitis vinifera Part II. Laying the Foundations of Oenology: 5. Jean-Antoine Chaptal 6. Louis Pasteur Part III. Oenology in Champagne, Burgundy, and Languedoc: 7. Champagne: the Science of Bubbles 8. Burgundy: The Limits of Empirical Science 9. Languedoc-Roussillon: innovations in tradition Part IV. Oenology in Bordeaux: 10. The pastorian oenology of Ulysse Gayon 11. The Ionic Gospel of the New Oenology 12. The Production of Oenologists Conclusion: Mopping-up Operations or Contemporary Oenology as Normal Science Notes Bibliography Index.