I have just published a new e-book, titled Wine Science Extra.
When I wrote the revised version of Wine Science (published in the USA as The Science of Wine), I was faced with a dilemma. The manuscript I submitted was 150 000 words, but the book only had room for 100 000. So lots of (what I considered, at least) good material had to be chopped.
Hence this e-book. It is not meant as a stand-alone book, in that its content lacks even coverage. It is merely a collection of chapters covering some interesting topics in wine science that I though some might find of use, as a supplement to the book.
It includes five updated chapters that had to be chopped from the new edition to make way for new material, plus a final chapter that is entirely new. This e-book would be useful to anyone who has purchased the new edition of Wine Science, but doesn’t have the first edition. The contents are:
Global warming: its implications for viticulture 4
Naturalness in wine: how much manipulation is
Corks, screwcaps and alternative closures 27
Wine allergies 76
Extending lifespan by drinking wine 83
The future of wine science 93
The e-book is 26 000 words.
It is available as a downloadable pdf or via Kindle:
Downloadable PDF file (US$9):
Amazon UK (Kindle):
Amazon US (Kindle):