Wine Science

Wine Science

Principles and Applications

3rd Edition - March 20, 2008

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  • Authors: Ronald Jackson, Ronald Jackson
  • eBook ISBN: 9780080568744

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Description

Wine Science, Third Edition, covers the three pillars of wine science – grape culture, wine production, and sensory evaluation. It 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. Author Ronald Jackson uniquely breaks down sophisticated techniques, allowing the reader to easily understand wine science processes. This updated edition covers the chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation. It includes significant additional coverage on brandy and ice wine production as well as new illustrations and color photos. This book is recommended for grape growers, fermentation technologists; students of enology and viticulture, enologists, and viticulturalists.

Key Features

NEW to this edition:

* Extensive revision and additions on: chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation
* Significant additional coverage on brandy and ice wine production
* New illustrations and color photos

Readership

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

Table of 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

Product details

  • No. of pages: 776
  • Language: English
  • Copyright: © Academic Press 2008
  • Published: March 20, 2008
  • Imprint: Academic Press
  • eBook ISBN: 9780080568744

About the Authors

Ronald Jackson

Ronald Jackson
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 duties 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.

Affiliations and Expertise

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

Ronald Jackson

Ronald Jackson
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 duties 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.

Affiliations and Expertise

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

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