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Wine Collector Books > Wine Making :
Wine Science: Principles, Practice, Perception
by:
Jackson, Ron S.
Jackson, Ron S.
Publisher:
Academic Press
Published:May 15, 2000
ISBN:012379062X
Format:Hardcover
Pages:654
Academic Press
Published:May 15, 2000
ISBN:012379062X
Format:Hardcover
Pages:654
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Description:
From Book News, Inc.
This thorough text presents both the technicalities and the practicalities of the three major interrelated topics of the science of wine: grapevine growth, wine production, and wine sensory analysis. Each chapter contains an abundance of information, carefully presented, with extensive references and suggested readings. Coverage includes grape species and varieties; grapevine structure and function; vineyard practice; site selection and climate; chemical constituents of grapes and wines; fermentation; postfermentation treatments; wine styles; wine laws, authentication, and geography; sensory perception and wine assessment; and wine, health, and food. The author, formerly chair of the botany department at Brandon University where he developed the first wine technology course in Canada, now concentrates on writing and is allied with the Cool Climate Oenology and Viticulture Institute, Brock University.Book News, Inc.®, Portland, OR
Synopsis
This Second Edition of Wine Science: Principles, Practice, Perception will update the reader with all the 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 beautiful colour photographs, graphs, and charts help to make the sophisticated techniques described easily... read more
Book Description
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.
Key Features
* Univerally appealing to non-technologists and technologists alike
* Includes section on Wine and Health which covers the effects of wine consumption on cardiovascular diseases, headaches, and age-related macular degeneration
* Covers sophisticated techniques in a clear, easily understood manner
* Presents a balance between the objective science of wine chemistry and the subjective study of wine appreciation
* Provides updated information involving advantages/disadvantages of various grape cultivar clones, wine yeast strains, and malolactic bacteria
* Chapter on recent historical findings regarding the origin of wine and wine making processes
This thorough text presents both the technicalities and the practicalities of the three major interrelated topics of the science of wine: grapevine growth, wine production, and wine sensory analysis. Each chapter contains an abundance of information, carefully presented, with extensive references and suggested readings. Coverage includes grape species and varieties; grapevine structure and function; vineyard practice; site selection and climate; chemical constituents of grapes and wines; fermentation; postfermentation treatments; wine styles; wine laws, authentication, and geography; sensory perception and wine assessment; and wine, health, and food. The author, formerly chair of the botany department at Brandon University where he developed the first wine technology course in Canada, now concentrates on writing and is allied with the Cool Climate Oenology and Viticulture Institute, Brock University.Book News, Inc.®, Portland, OR
Synopsis
This Second Edition of Wine Science: Principles, Practice, Perception will update the reader with all the 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 beautiful colour photographs, graphs, and charts help to make the sophisticated techniques described easily... read more
Book Description
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.
Key Features
* Univerally appealing to non-technologists and technologists alike
* Includes section on Wine and Health which covers the effects of wine consumption on cardiovascular diseases, headaches, and age-related macular degeneration
* Covers sophisticated techniques in a clear, easily understood manner
* Presents a balance between the objective science of wine chemistry and the subjective study of wine appreciation
* Provides updated information involving advantages/disadvantages of various grape cultivar clones, wine yeast strains, and malolactic bacteria
* Chapter on recent historical findings regarding the origin of wine and wine making processes
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