The Science of Grapevines (Η επιστήμη των αμπελώνων - έκδοση στα αγγλικά)

The Science of Grapevines
Anatomy and Physiology

Description
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 truly 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.
 
Table of Contents
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
Glossary
References
Internet Resources