ISBN-10:
012379062X
ISBN-13:
9780123790620
Pub. Date:
04/28/2000
Publisher:
Elsevier Science & Technology Books
Wine Science: Principles, Practice, Perception / Edition 2

Wine Science: Principles, Practice, Perception / Edition 2

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Overview

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

Product Details

ISBN-13: 9780123790620
Publisher: Elsevier Science & Technology Books
Publication date: 04/28/2000
Series: Food Science and Technology
Edition description: Older Edition
Pages: 645
Product dimensions: 8.80(w) x 11.34(h) x 1.33(d)

About 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.

Table of Contents

*Introduction
*Grape Species and Varieties
*Grapevine Structure and Function
*Vineyard Practice
*Site Selection and Climate
*Chemical Constituents of Grapes and Wine
*Fermentation
*Postfermentation Treatments and Related Topics
*Specific and Distinctive Wine Styles
*Wine Laws, Authentication, and Geography
*Sensory Perception and Wine Assessment
*Wine, Health, and Food
*Glossary
*Index

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