Wine Science: Principles, Practice, Perception

Wine Science: Principles, Practice, Perception

by Ronald S. Jackson
     
 

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The second edition of Wine Science: Principles, Practice, Perception updates the reader with current processes and methods of wine science, including an analysis of the advantages and disadvantages of various new grape cultivar clones, wine yeast strains, and malolactic bacteria. It also addresses current research in wine consumption as related to health. The…  See more details below

Overview

The second edition of Wine Science: Principles, Practice, Perception updates the reader with current processes and methods of wine science, including an analysis of the advantages and disadvantages of various new grape cultivar clones, wine yeast strains, and malolactic bacteria. It also addresses current research in wine consumption as related to health. The many added beautiful color photographs, graphs, and charts help to make the sophisticated techniques described easily understandable. This book is an essential part of a any library.

Key Features
* Univerally appealing to non-technologists and technologists alike
* Includes section on Wine and Health which covers the effects of wine consumption on cardiovascular diseases, headaches, and age-related macular degeneration
* Covers sophisticated techniques in a clear, easily understood manner
* Presents a balance between the objective science of wine chemistry and the subjective study of wine appreciation
* Provides updated information involving advantages/disadvantages of various grape cultivar clones, wine yeast strains, and malolactic bacteria
* Chapter on recent historical findings regarding the origin of wine and wine making processes

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Editorial Reviews

Booknews
This thorough text presents both the technicalities and the practicalities of the three major interrelated topics of the science of wine: grapevine growth, wine production, and wine sensory analysis. Each chapter contains an abundance of information, carefully presented, with extensive references and suggested readings. Coverage includes grape species and varieties; grapevine structure and function; vineyard practice; site selection and climate; chemical constituents of grapes and wines; fermentation; postfermentation treatments; wine styles; wine laws, authentication, and geography; sensory perception and wine assessment; and wine, health, and food. The author, formerly chair of the botany department at Brandon University where he developed the first wine technology course in Canada, now concentrates on writing and is allied with the Cool Climate Oenology and Viticulture Institute, Brock University. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Product Details

ISBN-13:
9780080489865
Publisher:
Elsevier Science
Publication date:
05/03/2000
Series:
Food Science and Technology
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
645
File size:
26 MB
Note:
This product may take a few minutes to download.

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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