Wine science : principles and applications
著者
書誌事項
Wine science : principles and applications
（Food science and technology : international series）
Academic Press, c1994
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注記
Includes bibliographical references (p. 462-465) and index
内容説明・目次
内容説明
Presenting mateial previously unavailable in any text written in English, this book offers an unprecedented modern review of world scientific literature pertaining to grapegrowing, wine production and wine assessment. Wine Science: Principles and Applications provides a comprehensive, unified discussion of the theory and application of viticultural, enological and wine evaluation practices. The author highlights the advantages and disadvantages of vineyard and winery options, including several foreign practices. Some specific details discussed that are rarely presented in other texts include: grape varietal evolution, wine aging, oak maturation, cork production, carbonic maceration, recioto wine production, botrytized wines, chemical nature of wine aroma and bouquet, universal classification or training systems, unique aspects of geographical wine-producing regions, detection of fraud and the training of wine tasters. Wine Science: Principles and Applications is different from other texts in several other respects as well. It possesses no regional bias and discusses techniques from both a theoretical and practical viewpoint.
This book will be picked up often - from the coffee table as well as the professor's library - by university students of enology and viticulture, grapegrowers, winemakers, fermentation technologists and everyone else interested in wine and its production.
目次
(Section Headings): Introduction. Grapevine Origin, Breeding and Cultivars. Grapevine Structure and Function. Vineyard Practice. Site Selection and Climate. Chemical Constituents of Grapes and Wine. Fermentation. Post-Fermentation Treatment and Processing. Some Specific and Unique Wine Styles. Wine Laws, Authentication and Geography. Sensory Perception and Wine Assessment.
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