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…  See more details below

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

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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

Preface
Acknowledgments
1Introduction
Grapevine and Wine Origins1
Commercial Importance of Grapes and Wine3
Wine Classification5
Wine Quality8
Health Related Aspects of Wine Consumption9
2Grape Species and Varieties
The Genus Vitis12
Geographic Origin and Distribution of Vitis and Vitis vinifera14
Cultivar Origins18
Grapevine Breeding20
Grapevine Varieties25
3Grapevine Structure and Function
Vegetative Structure and Function32
Reproductive Structure and Development45
4Vineyard Practice
Vine Cycle and Vineyard Activity72
Management of Vine Growth75
Vine Propagation and Grafting98
Irrigation103
Fertilization108
Disease, Pest, and Weed Control119
Harvesting140
5Site Selection and Climate
Soil Influences155
Topographic Influences159
Mesoclimatic and Macroclimatic Influences162
6Chemical Constituents of Grapes and Wine
Chemical Constituents182
Chemical Nature of Varietal Aromas211
Appendix 6.1 Conversion Table for Various Hydrometer Scales Used to Measure Sugar Content of Must213
Appendix 6.2 Conversion Table for Various Measures of Ethanol Content at 20[degree]C214
Appendix 6.3 Interconversion of Acidity Units215
7Fermentation
Basic Procedures of Wine Production221
Prefermentation Practices222
Alcoholic Fermentation232
Yeasts241
Malolactic Fermentation259
Appendix 7.1 Partial Synonymy of Several Important Wine Yeasts269
Appendix 7.2 Physiological Races of Saccharomyces cerevisiae Previously Given Species Status270
8Postfermentation Treatments and Related Topics
Wine Adjustments277
Stabilization and Clarification282
Aging294
Oak and Cooperage299
Cork and Other Bottle Closures311
Bottles and Other Containers320
Wine Spoilage323
9Specific and Distinctive Wine Styles
Sweet Table Wines338
Red Wine Styles345
Sparkling Wines354
Fortified Wines365
10Wine Laws, Authentication, and Geography
Appellation Control Laws380
Detection of Wine Misrepresentation and Adulteration386
World Wine Regions390
11Sensory Perception and Wine Assessment
Visual Sensations432
Taste and Mouth-Feel434
Odor440
Wine Assessment and Sensory Analysis448
Tasters452
Wine Tasting Technique453
Statistical and Descriptive Analysis of Tasting Results455
Appendix 11.1 Aroma and Bouquet Samples457
Appendix 11.2 Basic Off-Odor Samples458
Appendix 11.3 Taste and Mouth-Feel Samples458
Appendix 11.4 Training and Testing of Wine Tasters458
Appendix 11.5 Multipliers for Estimating Significance of Difference by Range: One-Way Classification, 5% Level460
Appendix 11.6 Minimum Numbers of Correct Judgments to Establish Significance at Various Probability Levels for the Triangle Test461
Index467

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