The Science of Grapevines - Anatomy and Physiology

Markus Keller 
Academic Press  June 2010  

Hardcover  400 pp  ISBN 9780123748812      £85.00
  • Focuses on the physiology of the whole plant rather than at the cellular and organ levels providing an understanding of whole-plant function
  • Comprehensive coverage of role of water relations and temperature impact prepares the reader for changing climate impact
  • Includes European, North and South American grapes and grape-related industry information providing important insights into implications of differences -- and similarities

Written by a recognized expert, and based on his experience in teaching the subject to students with a variety of educational backgrounds, The Science of Grapevines: Anatomy and Physiology is the only book to comprehensively explore the physiology of the grapevine as it occurs around the world.

While other books have focused on the vines of specific regions, the globalization of the wine industry and the resulting increase of lands around the world being used for grapevine cultivation has left a gap in information. This book addresses not only the specific issues and concerns of grapevines from regions around the world, but includes important emerging topics such as global climate change, water relations, temperature effect and more.

The unique approach of this book is the scientifically-grounded exploration, often applying discoveries in other plant species, of the main physiological processes underlying grapevine form and function, their interactions, developmental and environmental control, and their implications for practical vineyard management.

Of interest to students in viticulture and enology courses. Course title names would include: Viticulture (Intro/General/Advanced), Grapevine Anatomy, Grapevine Physiology, Grapevine Biology, Biology of Cultivated Perennial Plants, and Enology Professionals in viticulture including growers, vineyard managers, technical viticulturalists Enthusiasts seeking greater understanding of the entire wine-making process


Chapter 1 Botany and Anatomy
1.1 Botanical classification and geographical distribution
1.2 Cultivars, clones and rootstocks
1.3 Morphology and anatomy

Chapter 2 Phenology and Growth Cycle
2.1 Seasons and daylength
2.2 Vegetative cycle
2.3 Reproductive cycle

Chapter 3 Water Relations and Nutrient Uptake
3.1 Osmosis, water potential and cell expansion
3.2 Transpiration and stomatal action
3.3 Water and nutrient uptake and transport

Chapter 4 Photosynthesis and Respiration
4.1 Light absorption and energy capture
4.2 Carbon uptake and assimilation
4.3 Photorespiration
4.4 Respiration

Chapter 5 Partitioning of Assimilates
5.1 Photosynthate translocation and distribution
5.2 Canopy-environment interactions
5.3 Nitrogen assimilation and interaction with carbon metabolism

Chapter 6 Developmental Physiology
6.1 Yield formation
6.2 Grape composition and fruit quality

Chapter 7 Environmental Constraints and Stress Physiology
7.1 Responses to stress
7.2 Water: too much or too little
7.3 Nutrients: deficiency and excess
7.4 Temperature: too cold or too warm
7.5 Living with other organisms: defense and damage

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