Wine Science: Principles and Applications

Front Cover
Academic Press, Apr 30, 2008 - Technology & Engineering - 776 pages

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.

NEW to this edition:

* Extensive revision and additions on: 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
* Significant additional coverage on brandy and ice wine production
* New illustrations and color photos
 

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Contents

Chapter 1 Introduction
1
Chapter 2 Grape Species and Varieties
15
Chapter 3 Grapevine Structure and Function
50
Chapter 4 Vineyard Practice
108
Chapter 5 Site Selection and Climate
239
Chapter 6 Chemical Constituents of Grapes and Wine
270
Chapter 7 Fermentation
332
Chapter 8 Postfermentation Treatments and Related Topics
418
Chapter 10 Wine Laws Authentication and Geography
577
Chapter 11 Sensory Perception and Wine Assessment
641
Chapter 12 Wine and Health
686
Glossary
707
Index
719
Series
749
Color Plates
753
Copyright

Chapter 9 Specific and Distinctive Wine Styles
520

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Common terms and phrases

About the author (2008)

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.