By Ian Tattersall, Rob DeSalle
An exceptional bottle of wine might be the spark that conjures up a brainstorming consultation. Such used to be the case for Ian Tattersall and Rob DeSalle, scientists who often collaborate on ebook and museum exhibition initiatives. while the dialog became to wine one night, it nearly necessarily led the two—one a palaeoanthropologist, the opposite a molecular biologist—to commence exploring the numerous intersections among technology and wine. This publication offers their attention-grabbing, freewheeling solutions to the query “What can technology let us know approximately wine?” And vice versa.
Conversational and available to every person, this colorfully illustrated publication embraces nearly each that you can imagine sector of the sciences, from microbiology and ecology (for an figuring out of what creates this complicated beverage) to body structure and neurobiology (for perception into the consequences of wine at the brain and body). The authors draw on physics, chemistry, biochemistry, evolution, and climatology, and so they extend the dialogue to incorporate insights from anthropology, primatology, entomology, Neolithic archaeology, or even classical historical past. The ensuing quantity is indispensible for somebody who needs to understand wine to its fullest.
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Additional resources for A Natural History of Wine
In Christ’s time the average privileged citizen of his Judean homeland drank about a liter of wine a day; and, as recounted in John’s Gospel, Jesus’s first miracle involved saving an unfortunate situation at a wedding by turning six pots of water into reportedly excellent wine. ” The offering of wine at a Passover Seder was hardly unusual: V I N O U S R O OT S 17 the ceremonial drinking of wine was entrenched in Jewish tradition. But in light of Christ’s remark wine took on a special significance for his followers, and thenceforward Christians imputed to it a specific symbolic role as the embodiment of the blood of Christ.
Finally, a simple chemical reaction converts acetaldehyde into alcohol. The first machine is a complicated one, involving several proteins linked together into a larger machine that carries out glycolysis. Following a specific carbon through glycolysis requires a knowledge of all nine of the protein submachines involved, and of the functions of those machines—which is mostly to add something like a phosphate (P) to the reacting molecule or to break a bond. In addition, electrons are moved around by another molecule called nico- Converting sugar into ethanol W I N E I S S TA R D U S T 47 Stick-and-ball structure of pyruvate tinamide adenine dinucleotide phosphate-oxidase (NADPH, which helps produce NAD+ and NADH, as will be described below).
Dudley pointed out that our heritage is a fruit-eating one. Almost certainly, the first primates were frugivores, and although some of our early relatives soon moved on to leaves and other nonfruit plant parts, the hominoid (ape/human) group from which we emerged WHY WE DRINK WINE 28 some seven million years ago had clearly stayed on the fruit-eating path. Ethanol “plumes” emanating from fruit can be as useful to keen-nosed primates for locating sources of food as they are to fruit flies, and Dudley suggested that early fruit-eating monkeys and hominoids were attracted to ripe fruit by alcoholic aromas.