Wine Science
Academic Press Inc (Verlag)
978-0-12-373646-8 (ISBN)
- Titel erscheint in neuer Auflage
- Artikel merken
Wine Science, Third Edition, covers the three pillars of wine science – grape culture, wine production, and sensory evaluation. It takes readers on a scientific tour into the world of wine by detailing the latest discoveries in this exciting industry.
From grape anatomy to wine and health, this book includes coverage of material not found in other enology or viticulture texts including details on cork and oak, specialized wine making procedures, and historical origins of procedures. Author Ronald Jackson uniquely breaks down sophisticated techniques, allowing the reader to easily understand wine science processes.
This updated edition covers the chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation. It includes significant additional coverage on brandy and ice wine production as well as new illustrations and color photos.
This book is recommended for grape growers, fermentation technologists; students of enology and viticulture, enologists, and viticulturalists.
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.
Ch. 1: IntroductionCh. 2: Grapevine Origin, Breeding and CultivarsCh. 3: Grapevine Structure and FunctionCh. 4: Vineyard PracticeCh. 5: Site Selection and ClimateCh. 6: Chemical Constituents of Grapes and WineCh. 7: FermentationCh. 8: Post Fermentation Treatment and ProcessingCh. 9: Some Specific and Unique Wine StylesCh.10: Wine Laws, Authentication and GeographyCh.11: Perception Assessment and Appreciationch.12: Wine, Health and Food
| Erscheint lt. Verlag | 30.4.2008 |
|---|---|
| Reihe/Serie | Food Science and Technology |
| Verlagsort | San Diego |
| Sprache | englisch |
| Maße | 216 x 279 mm |
| Gewicht | 2020 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 0-12-373646-3 / 0123736463 |
| ISBN-13 | 978-0-12-373646-8 / 9780123736468 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
aus dem Bereich
