Wine Science

Principles and Applications

By

  • Ronald Jackson, Brock University, Cool Climate Oenology and Viticulture Institute, St. Catharine's, Ontario, Canada

With its three previous best-selling editions, Wine Science has proven to be an extensive account of the three central tenets of wine science: grape cultivation, wine production, and wine assessment. This fourth edition presents the latest updates on current wine production methods in a framework that explains the use, as well as the advantages and disadvantages of alternate procedures. Ronald Jackson's wealth of experience is matched by his ability to effectively communicate, making this book ideal for those seriously interested in the science of wine as well as professionals, professors and students.
View full description

Audience

Grape growers, fermentation technologists; students of enology and viticulture, enologists, viticulturalists

 

Book information

  • Published: June 2014
  • Imprint: ACADEMIC PRESS
  • ISBN: 978-0-12-381468-5

Reviews

"This is my bible because nobody gets close to Jackson in broadening the science of wine without diluting it, extending this vast and diverse subject back to the origin of vines and forward to wine laws, geographic origin, terroir, sensory perception and health issues." -Tom Stevenson




Table of Contents

1) Introduction

2) Grape Species and Varieties

3) Grapevine Structure and Function

4) Vineyard Practice

5) Site Selection and Climate

6) Chemical Constituents of Grapes and Wine

7) Fermentation

8) Postfermentation Treatments and Related Topics

9) Specific and Distinctive Wine Styles

10) Wine Laws, Authentication, and Geography

11) Sensory Perception and Wine Assessment

12) Wine and Health