Wine science : principles and applications
著者
書誌事項
Wine science : principles and applications
（Food science and technology : international series）
Elsevier/Academic Press, 2008
3rd ed
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注記
Includes bibliographical references and index
Previous ed.: 2000
内容説明・目次
内容説明
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.
目次
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
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