Wine Science: Principles and Applications / Edition 3

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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

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Editorial Reviews

From the Publisher
"A work of tremendous breadth...Jackson manages to give each topic enough depth to make his book relevant for students, practitioners, scientists - and wine lovers."
- Dr. Markus Keller, Washington State University, Prosser, USA

"A wealth of scientific material on grape growing and wine making...highly readable and yet authoritative format."
- Dr. Tim Unwin, UNESCO Chair, University of London, UK

"Wine Science is my bible...This book should be one of the cornerstones of every serious wine enthusiast's library."
- Tom Stevenson, Author of Sotheby's Wine Encyclopedia

From the Publisher
"A work of tremendous breadth...Jackson manages to give each topic enough depth to make his book relevant for students, practitioners, scientists - and wine lovers."
- Dr. Markus Keller, Washington State University, Prosser, USA

"A wealth of scientific material on grape growing and wine making...highly readable and yet authoritative format."
- Dr. Tim Unwin, UNESCO Chair, University of London, UK

"Wine Science is my bible...This book should be one of the cornerstones of every serious wine enthusiast's library."
- Tom Stevenson, Author of Sotheby's Wine Encyclopedia

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Product Details

  • ISBN-13: 9780123736468
  • Publisher: Elsevier Science
  • Publication date: 4/3/2008
  • Series: Food Science and Technology Series
  • Edition description: Older Edition
  • Edition number: 3
  • Pages: 776
  • Product dimensions: 8.80 (w) x 11.00 (h) x 1.60 (d)

Meet the Author

Ron Jackson received the bachelor's and master's degree from Queen's University and the doctrine from the University of Toronto. His time in Vineland, Ontario, and subsequently at Cornell University redirected his interest in plant disease toward viticulture and enology. As part of his regular teaching duries at Brandon University, he developed the first wine technology course in Canada. For many years he was a technical advisor to the Manitoba Liquor Control Commission, developed sensory tests to assess the tasting skills of members of its Sensory Panel, and was a member of its External Tasting Panel. He is also the author of Conserve Water, Drink Wine and several technical reviews. Dr. Jackson has resigned from his position as a professor and the chair of the Botany Department at Brandon University to concentrate on writing. He is allied with the Cool Climate Oenology and Viticulture Institute, Brock University.

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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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