Wine Science: Principles and Applications / Edition 3

Wine Science: Principles and Applications / Edition 3

by Ronald S. Jackson
     
 

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ISBN-10: 0123736463

ISBN-13: 9780123736468

Pub. Date: 04/03/2008

Publisher: Elsevier Science

Understand the three pillars of wine science—— grape culture, wine production, and sensory evaluation— in the third edition of this bestselling title.

Author Ronald Jackson takes readers on a scientific tour into the world of wine by detailing the latest discoveries in this exciting industry. From grape anatomy to wine and health, this book

Overview

Understand the three pillars of wine science—— grape culture, wine production, and sensory evaluation— in the third edition of this bestselling title.

Author Ronald Jackson takes readers on a scientific tour into the world of wine by detailing the latest discoveries in this exciting industry. From grape anatomy to wine and health, this book includes coverage of material not found in other enology or viticulture texts including details on cork and oak, specialized wine making procedures, and historical origins of procedures. Jackson uniquely breaks down sophisticated techniques, allowing the reader to easily understand wine science processes.

NEW to this edition:

• Extensive revision and additions on: chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation
• Significant additional coverage on brandy and ice wine production
• New illustrations and color photos

Product Details

ISBN-13:
9780123736468
Publisher:
Elsevier Science
Publication date:
04/03/2008
Series:
Food Science and Technology Series
Edition description:
New Edition
Pages:
776
Product dimensions:
8.80(w) x 11.00(h) x 1.60(d)

Table of Contents

Ch. 1: Introduction
Ch. 2: Grapevine Origin, Breeding and Cultivars
Ch. 3: Grapevine Structure and Function
Ch. 4: Vineyard Practice
Ch. 5: Site Selection and Climate
Ch. 6: Chemical Constituents of Grapes and Wine
Ch. 7: Fermentation
Ch. 8: Post Fermentation Treatment and Processing
Ch. 9: Some Specific and Unique Wine Styles
Ch.10: Wine Laws, Authentication and Geography
Ch.11: Perception Assessment and Appreciation ch.12: Wine, Health and Food

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