Wine Science

Principles and Applications

Ronald S. Jackson (Autor)

Buch | Hardcover

1030 Seiten

2020 | 5th edition
Academic Press Inc (Verlag)
978-0-12-816118-0 (ISBN)

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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.

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.

1. Introduction2. Grape Species and Varieties3. Grapevine Structure and function4. Vineyard Practice5. Site Selection and Climate6. Chemical Constituents of Grapes and Wine7. Fermentation8.Post-Fermentation Treatments and Related Topics9. Specific and Distinctive Wine Styles10. Wine Laws, Authentication and Geography11. Sensory Perception and Wine Assessment12. Wine, Food and Health

Erscheinungsdatum	14.04.2020
Reihe/Serie	Food Science and Technology
Verlagsort	San Diego
Sprache	englisch
Maße	216 x 276 mm
Gewicht	2920 g
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	0-12-816118-3 / 0128161183
ISBN-13	978-0-12-816118-0 / 9780128161180
Zustand	Neuware