Wine Science: Principles, Practice, Perception / Edition 2

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012379062X New. Has the slightest of shelf wear (like you might see in a major bookstore chain). Looks like an interesting title! We provide domestic tracking upon request, ... provide personalized customer service and want you to have a great experience purchasing from us. 100% satisfaction guaranteed and thank you for your consideration. Read more Show Less

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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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Editorial Reviews

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 (
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Product Details

  • ISBN-13: 9780123790620
  • Publisher: Elsevier Science & Technology Books
  • Publication date: 4/28/2000
  • Series: Food Science and Technology
  • Edition description: Older Edition
  • Edition number: 2
  • Pages: 645
  • Product dimensions: 8.80 (w) x 11.34 (h) x 1.33 (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

1 Introduction
Grapevine and Wine Origins 1
Commercial Importance of Grapes and Wine 3
Wine Classification 5
Wine Quality 8
Health Related Aspects of Wine Consumption 9
2 Grape Species and Varieties
The Genus Vitis 12
Geographic Origin and Distribution of Vitis and Vitis vinifera 14
Cultivar Origins 18
Grapevine Breeding 20
Grapevine Varieties 25
3 Grapevine Structure and Function
Vegetative Structure and Function 32
Reproductive Structure and Development 45
4 Vineyard Practice
Vine Cycle and Vineyard Activity 72
Management of Vine Growth 75
Vine Propagation and Grafting 98
Irrigation 103
Fertilization 108
Disease, Pest, and Weed Control 119
Harvesting 140
5 Site Selection and Climate
Soil Influences 155
Topographic Influences 159
Mesoclimatic and Macroclimatic Influences 162
6 Chemical Constituents of Grapes and Wine
Chemical Constituents 182
Chemical Nature of Varietal Aromas 211
Appendix 6.1 Conversion Table for Various Hydrometer Scales Used to Measure Sugar Content of Must 213
Appendix 6.2 Conversion Table for Various Measures of Ethanol Content at 20[degree]C 214
Appendix 6.3 Interconversion of Acidity Units 215
7 Fermentation
Basic Procedures of Wine Production 221
Prefermentation Practices 222
Alcoholic Fermentation 232
Yeasts 241
Malolactic Fermentation 259
Appendix 7.1 Partial Synonymy of Several Important Wine Yeasts 269
Appendix 7.2 Physiological Races of Saccharomyces cerevisiae Previously Given Species Status 270
8 Postfermentation Treatments and Related Topics
Wine Adjustments 277
Stabilization and Clarification 282
Aging 294
Oak and Cooperage 299
Cork and Other Bottle Closures 311
Bottles and Other Containers 320
Wine Spoilage 323
9 Specific and Distinctive Wine Styles
Sweet Table Wines 338
Red Wine Styles 345
Sparkling Wines 354
Fortified Wines 365
10 Wine Laws, Authentication, and Geography
Appellation Control Laws 380
Detection of Wine Misrepresentation and Adulteration 386
World Wine Regions 390
11 Sensory Perception and Wine Assessment
Visual Sensations 432
Taste and Mouth-Feel 434
Odor 440
Wine Assessment and Sensory Analysis 448
Tasters 452
Wine Tasting Technique 453
Statistical and Descriptive Analysis of Tasting Results 455
Appendix 11.1 Aroma and Bouquet Samples 457
Appendix 11.2 Basic Off-Odor Samples 458
Appendix 11.3 Taste and Mouth-Feel Samples 458
Appendix 11.4 Training and Testing of Wine Tasters 458
Appendix 11.5 Multipliers for Estimating Significance of Difference by Range: One-Way Classification, 5% Level 460
Appendix 11.6 Minimum Numbers of Correct Judgments to Establish Significance at Various Probability Levels for the Triangle Test 461
Index 467
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