"This book was well structured, informative, and a delight to read. ... I highly recommend it to upper division and graduate viticulture, enology, and agronomy students, as well as to professionals in the wine industry. This book should also appeal to wine enthusiasts who strive to understand the natural origins of the interesting flavors, aromas, and textures that embody the liquid poetry we call wine." --Susan S. Hubbard, Vadose Zone Journal
About the Author
Robert White has had an outstanding international career in soil, water and nutrient management for more than 40 years. After working for many years in broad-acre agriculture, he turned his attention to the fascinating interaction between soil and the flavor and aromas of wines world-wide, a topic that happily marries sensory pleasure with science.Books by same author
White, R. E. 2006. Principles and Practice of Soil Science.
Fourth Edition, Blackwell Publishing, Oxford, 363 pp (being translated into Portuguese) (limp) Third edition, 1997. Blackwell Science, Oxford, 348 pp (limp) Introduction to the Principles and Practice of Soil Science
, second edition, 1987. Blackwell Scientific Publications, Oxford, 244 pp. (also published in an English Language Book Society edition) (limp) White, R.E. Introduction to the Principles and Practice of Soil Science
, 1979. Blackwell Scientific Publications, Oxford, 198 pp (translation in Italian) (limp) White, R. E. 2003. Soils for Fine Wines
, Oxford University Press, New York, 279 pp (hard cover)