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Wine Science: Principles and Applications

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en Limba Engleză Carte Hardback – 28 Jul 2014
Wine Science, Fourth Edition, covers the three pillars of wine science: grape culture, wine production, and sensory evaluation. It discusses grape anatomy, physiology and evolution, wine geography, wine and health, and the scientific basis of food and wine combinations. It also covers topics not found in other enology or viticulture texts, including details on cork and oak, specialized wine making procedures, and historical origins of procedures.
New to this edition are expanded coverage on micro-oxidation and the cool prefermentative maceration of red grapes; the nature of the weak fixation of aromatic compounds in wine - and the significance of their release upon bottle opening; new insights into flavor modification post bottle; the shelf-life of wine as part of wine aging; and winery wastewater management. Updated topics include precision viticulture, including GPS potentialities, organic matter in soil, grapevine pests and disease, and the history of wine production technology.
This book is a valuable resource for grape growers, fermentation technologists; students of enology and viticulture, enologists, and viticulturalists.


New to this edition:
  • Expanded coverage of micro-oxidation and the cool prefermentative maceration of red grapes
  • The nature of the weak fixation of aromatic compounds in wine – and the significance of their release upon bottle opening
  • New insights into flavor modification post bottle
  • Shelf-life of wine as part of wine aging
  • Winery wastewater management
Updated topics including:
  • Precision viticulture, including GPS potentialities
  • Organic matter in soil
  • Grapevine pests and disease
  • History of wine production technology
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Specificații

ISBN-13: 9780123814685
ISBN-10: 0123814685
Pagini: 978
Ilustrații: Approx. 370 illustrations
Dimensiuni: 216 x 276 x 43 mm
Greutate: 2.36 kg
Ediția: Revised
Editura: ELSEVIER SCIENCE
Locul publicării: San Diego

Public țintă

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

Cuprins

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

Recenzii

"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