Wine Science

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.Post-Fermentation Treatments and Related Topics
9. Specific and Distinctive Wine Styles
10. Wine Laws, Authentication and Geography
11. Sensory Perception and Wine Assessment
12. Wine, Food and Health

Wine Science: Principles and Applications, Fifth Edition, delivers in-depth information and expertise in a single, science-focused volume, including all the complexities and nuances of creating a quality wine product. From variety, to the chemistry that transforms grape to fruit to wine, the book presents sections on the most important information regarding wine laws, authentication, the latest technology used in wine production, and expert-insights into the sensory appreciation of wine and its implications in health. This book is ideal for anyone seeking to understand the science that produces quality wines of every type.

• Presents thorough explanations of viticulture and winemaking principles from grape to taste bud
• Addresses historical developments in wine production, notably sparkling wines
• Provides techniques in grapevine breeding, notably CRISPR
• Compares production methods in a framework that provides insights into the advantages and disadvantages of each

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