Presenting material previously unavailable in any text written in English, this book offers an unprecedented modern review of world scientific literature pertaining to grape growing, wine production, and wine assessment. Wine Science: Principles and Applications<$> provides a comprehensive, unified discussion of the theory and application of viticultural, enological, and wine evaluation practices.
The author highlights the advantages and disadvantages of vineyard and winery options, including several foreign practices. Some specific details discussed which are rarely presented in other texts include: grape varietal evolution, wine aging, oak maturation, cork production, carbonic maceration, recioto wine production, botrytized wines, chemical nature of wine aroma and bouquet, universal classification or training systems, unique aspects of geographical wine-producing regions, detection of fraud, and the training of wine tasters.
Wine Science: Principles and Applications<$> 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 explains the importance of chemistry in modern winemaking, discusses the origin of wine faults and the detection of fraud, mentions little-known techniques and grape cultivars of potential widespread application, and presents current vine-training systems consistent with modern views of canopy management.
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.
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This Second Edition of Wine Science: Principles, Practice, Perception is an exhaustive account of all aspects of wine making and wine tasting. The book updates the reader with current processes and methods of wine science, including an analysis of the desirable and undesirable characteristics of several grape cultivars, yeast species, and lactic acid bacteria strains. The author highlights the advantages and disadvantages of various vineyard and winery options including several international practices. This text also addresses current research in wine consumption as related to health and includes many additional color photographs, graphs, charts and tabular information that help elucidate the many techniques that are described.
Wine Science, Second Edition provides a comprehensive, unified discussion of the theory and application of viticultural, enological, and wine evaluation practices. This book is an absolutely essential part of any wine library. It will be of great interest to students and professors of enology and viticulture, grape growers, wine makers, fermentation technologists, an anyone else interested in wine or its production.
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.
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Book Description Academic Press, 1994. Hardcover. Book Condition: New. Never used!. Bookseller Inventory # P110123790603