Further reading

One of the primary missions of the Stanford Wine Society is to further the scientific understanding of wine. To that end, we're keeping a running list of readings that we think you might enjoy, on a variety of topics. Of course, there is a universe of primary literature on wine science and it grows daily. These are just a few of our favorites. And the list is constantly growing.

 

Journal articles

Broad overviews

Ayala, Francisco J. 2011. “Elixir of Life: In Vino Veritas.” Proceedings of the National Academy of Sciences 108 (9) (March 1): 3457–3458.

Bisson, Linda F., Andrew L. Waterhouse, Susan E. Ebeler, M. Andrew Walker, and James T. Lapsley. 2002. “The Present and Future of the International Wine Industry.” Nature 418 (6898) (August 8): 696–699.

White, Michael A., Philip Whalen, and Gregory V. Jones. 2009. “Land and Wine.” Nature Geoscience 2 (2): 82–84. 
 

Microbiology

Bisson, Linda F. 2012. “Geographic Origin and Diversity of Wine Strains of Saccharomyces.” American Journal of Enology and Viticulture 63 (2) (June 1): 165–176.
Ground-breaking genetic survey of the “first domesticated species”

Bokulich, Nicholas A., C. M. Lucy Joseph, Greg Allen, Andrew K. Benson, and David A. Mills. 2012. “Next-Generation Sequencing Reveals Significant Bacterial Diversity of Botrytized Wine.” PLoS ONE 7 (5) (May 1): e36357. 
Fairly technical, high profile genetic study of the microbial populations in a lovely dessert wine

Dunn, Barbara, Chandra Richter, Daniel J. Kvitek, Tom Pugh, and Gavin Sherlock. 2012. “Analysis of the Saccharomyces Cerevisiae Pan-genome Reveals a Pool of Copy Number Variants Distributed in Diverse Yeast Strains from Differing Industrial Environments.” Genome Research 22 (5) (May 1): 908–924.
By Stanford researchers! A broad-scale (rather technical) look at the genetic diversity of all sorts of yeast. Covered in the Stanford School of Medicine News

Legras, Jean-Luc, Didier Merdinoglu, Jean-Marie Cornuet, and Francis Karst. 2007. “Bread, Beer and Wine: Saccharomyces Cerevisiae Diversity Reflects Human History.” Molecular Ecology 16 (10): 2091–2102.
How the evolution of wine yeast says something about the humans who have cultured it over the centuries

Setati, Mathabatha Evodia, Daniel Jacobson, Ursula-Claire Andong, and Florian Bauer. 2012. “The Vineyard Yeast Microbiome, a Mixed Model Microbial Map.” PLoS ONE 7 (12) (December 26): e52609.
Native yeast populations in vineyards—what do they look like? Covered in the This Week in Microbiology podcast

Stefanini, Irene, Leonardo Dapporto, Jean-Luc Legras, Antonio Calabretta, Monica Di Paola, Carlotta De Filippo, Roberto Viola, et al. 2012. “Role of Social Wasps in Saccharomyces Cerevisiae Ecology and Evolution.” Proceedings of the National Academy of Sciences (July 30).
Where do yeast go in the off-season? This article provides a possible answer to a long-asked question
Covered in the New York Times

 

Flavor chemistry

Gougeon et al. (2009) The chemodiversity of wines can reveal a metabologeography expression of cooperage oak wood. PNAS 106(23): 9174-9179

Takeuchi, Hiroko, Hiroyuki Kato, and Takashi Kurahashi. 2013. “2,4,6-Trichloroanisole Is a Potent Suppressor of Olfactory Signal Transduction.” Proceedings of the National Academy of Sciences (September 16): 201300764. (on our perception of cork taint)
TCA doesn’t actually have a smell of its own—it blocks our ability to perceive smells. Summary blog coverage
 

Wine grape diversity

Myles, Sean, Adam R. Boyko, Christopher L. Owens, Patrick J. Brown, Fabrizio Grassi, Mallikarjuna K. Aradhya, Bernard Prins, et al. 2011. “Genetic Structure and Domestication History of the Grape.” Proceedings of the National Academy of Sciences 108 (9) (March 1): 3530–3535. 
 

Human perception of wine

Quandt, Richard E. "On Wine Bullshit: Some New Software?" Journal of Wine Economics, Volume 2, Number 2, Fall 2007, Pages 129–135
 

Environmental science and wine production

Diffenbaugh, Noah S., Michael A. White, Gregory V. Jones, and Moetasim Ashfaq. 2011. “Climate Adaptation Wedges: A Case Study of Premium Wine in the Western United States.” Environmental Research Letters 6 (2): 024024.
And see the coverage by Stanford News, complete with a video. Noah Diffenbaugh is currently an Associate Professor at Stanford in the School of Earth Sciences.

Hannah, Lee, Patrick R. Roehrdanz, Makihiko Ikegami, Anderson V. Shepard, M. Rebecca Shaw, Gary Tabor, Lu Zhi, Pablo A. Marquet, and Robert J. Hijmans. 2013. “Climate Change, Wine, and Conservation.” Proceedings of the National Academy of Sciences 110 (17): 6907–12.

White, M. A., N. S. Diffenbaugh, G. V. Jones, J. S. Pal, and F. Giorgi. 2006. “Extreme Heat Reduces and Shifts United States Premium Wine Production in the 21st Century.” Proceedings of the National Academy of Sciences 103 (30) (July 25): 11217–11222.
Paper preceding Diffenbaugh et al. (2011).

 


Books

Here's a selection of reference books we've used or think are great to use in general, all of which are available through Stanford libraries-- many of them electronically!

Fugelsang, K. C. 2007. Wine Microbiology. 2nd ed. /. New York, NY: Springer.

Johnson, Hugh. 2007. The World Atlas of Wine. 6th ed. London: Mitchell Beazley.

Lukacs, Paul. 2012. Inventing Wine : A New History of One of the World’s Most Ancient Pleasures. 1st ed. New York: W.W. Norton & Co.
This is not just a reference book-- it's a beautifully readable, insightful history of wine-- from the very beginning

Molecular Wine Microbiology. 2011. 1st. ed. AVC Santiago, R Munoz and RG Garcia, eds. Amsterdam ; Boston: Academic Press.

Moreno, Juan, and Peinado, Rafael. 2012. Enological Chemistry. Academic Press.

Qian, Michael, Thomas H Shellhammer, American Chemical Society, and Division of Agricultural and Food Chemistry. 2012. Flavor Chemistry of Wine and Other Alcoholic Beverages.

Robinson, Jancis. 2012. Wine Grapes : A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours . London: Allen Lane.

The Oxford Companion to Wine. 1994. Jancis Robinson, ed. Oxford ; New York: Oxford University Press.

Wine Chemistry and Biochemistry. 2009. M. Victoria Moreno-Arribas, M. Carmen Polo, eds. New York: Springer.

Wine: A Scientific Exploration. 2003. Merton Sandler and Roger Pindler, eds. New York: Taylor & Francis.


Other stuff

NPR's Science Friday radio show/ podcast just recently did a series on wine science, "Out of the Bottle," with some informative interviews and a few interesting tidbits that you may not have heard even if you're generally familiar with wine pop science: