Wine Science: Principles, Practice, Perception / Edition 2 by Ronald S. Jackson, Ron S. Jackson, Ellen Jackson | | 9780123790620 | Hardcover | Barnes & Noble
Wine Science: Principles, Practice, Perception / Edition 2

Wine Science: Principles, Practice, Perception / Edition 2

by Ronald S. Jackson, Ron S. Jackson, Ellen Jackson
     
 

ISBN-10: 012379062X

ISBN-13: 9780123790620

Pub. Date: 04/28/2000

Publisher: Elsevier Science & Technology Books

This Second Edition of Wine Science: Principles, Practice, Perception promises to update 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

Overview

This Second Edition of Wine Science: Principles, Practice, Perception promises to update 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 absolutely essential part any wine library.

Features: * Appealing to non-technologists and technologists alike
* Covers effects of wine consumption on arthritis, diabetes, and cardiovascular diseases in new section on Wine and Health
* Explains sophisticated techniques in a very clear, readable manner
* Achieves 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
* Contains new color photos and diagrams for stronger visual appeal and for making concepts more understandable
*Added chapter on recent historical findings regarding the origin of wine and wine making processes

Ronald S. Jackson, Brandon University, Manitoba, Canada

Product Details

ISBN-13:
9780123790620
Publisher:
Elsevier Science & Technology Books
Publication date:
04/28/2000
Series:
Food Science and Technology
Edition description:
Older Edition
Pages:
645
Product dimensions:
8.80(w) x 11.34(h) x 1.33(d)

Table of Contents

*Introduction
*Grape Species and Varieties
*Grapevine Structure and Function
*Vineyard Practice
*Site Selection and Climate
*Chemical Constituents of Grapes and Wine
*Fermentation
*Postfermentation Treatments and Related Topics
*Specific and Distinctive Wine Styles
*Wine Laws, Authentication, and Geography
*Sensory Perception and Wine Assessment
*Wine, Health, and Food
*Glossary
*Index

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