Wine Science
Academic Press Inc (Verlag)
978-0-12-379062-0 (ISBN)
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The second edition of Wine Science: Principles, Practice, Perception updates 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 essential part of a any library.
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.
*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
| Erscheint lt. Verlag | 3.5.2000 |
|---|---|
| Reihe/Serie | Food Science and Technology |
| Verlagsort | San Diego |
| Sprache | englisch |
| Maße | 215 x 278 mm |
| Gewicht | 1770 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 0-12-379062-X / 012379062X |
| ISBN-13 | 978-0-12-379062-0 / 9780123790620 |
| Zustand | Neuware |
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