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| WINE SCIENCE
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Principles and Applications
To order this title, and for more information, click here
Third Edition
By
Ronald Jackson, Brock University, Cool Climate Oenology and Viticulture Institute, St. Catharine's, Ontario, Canada
Included in series
Food Science and Technology,
Description
Understand the three pillars of wine science---- grape culture, wine production, and sensory evaluation-- in the third edition of this
bestselling title.
Author Ronald Jackson takes readers on a scientific tour into the world of wine by detailing the latest discoveries
in this exciting industry. From grape anatomy to wine and health, this book includes coverage of material not found in other enology
or viticulture texts including details on cork and oak, specialized wine making procedures, and historical origins of procedures. Jackson
uniquely breaks down sophisticated techniques, allowing the reader to easily understand wine science processes.
Audience
Grape growers, fermentation technologists; students of enology and viticulture, enologists, viticulturalists
Contents
Ch. 1: Introduction
Ch. 2: Grapevine Origin, Breeding and Cultivars
Ch. 3: Grapevine Structure and Function
Ch. 4: Vineyard Practice
Ch.
5: Site Selection and Climate
Ch. 6: Chemical Constituents of Grapes and Wine
Ch. 7: Fermentation
Ch. 8: Post Fermentation Treatment
and Processing
Ch. 9: Some Specific and Unique Wine Styles
Ch.10: Wine Laws, Authentication and Geography
Ch.11: Perception Assessment
and Appreciation
ch.12: Wine, Health and Food
| Bibliographic details |
Hardbound, 776 pages, publication date: MAR-2008
ISBN-13: 978-0-12-373646-8
ISBN-10: 0-12-373646-3
Imprint: ACADEMIC PRESS
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| Price and Ordering |
Price:
EUR 98.95
USD 139
GBP 83.99
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Last update: 5 Oct 2009
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