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From the Publisher
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.
This book explores 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 of the
microbes involved in the making of wine. Pharmacologists,
biochemists, epidemiologists, physicians, and public health
officials will find this book not only a wealth of data, but also a