Wine Science: Principles and Applications (Food Science and Technology)

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9780123814685: Wine Science: Principles and Applications (Food Science and Technology)

With its three previous best-selling editions, Wine Science has proven to be an extensive account of the three central tenets of wine science: grape cultivation, wine production, and wine assessment. This fourth edition presents the latest updates on current wine production methods in a framework that explains the use, as well as the advantages and disadvantages of alternate procedures. Ronald Jackson's wealth of experience is matched by his ability to effectively communicate, making this book ideal for those seriously interested in the science of wine as well as professionals, professors and students.



New to this edition:

  • Expanded coverage of micro-oxidation and the cool prefermentative maceration of red grapes
  • The nature of the weak fixation of aromatic compounds in wine – and the significance of their release upon bottle opening
  • New insights into flavor modification post bottle
  • Shelf-life of wine as part of wine aging
  • Winery wastewater management

Updated topics including:

  • Precision viticulture, including GPS potentialities
  • Organic matter in soil
  • Grapevine pests and disease
  • History of wine production technology

"synopsis" may belong to another edition of this title.

Product Description:

With its three previous best-selling editions, Wine Science has proven to be an extensive accou....

Review:

"This is my bible because nobody gets close to Jackson in broadening the science of wine without diluting it, extending this vast and diverse subject back to the origin of vines and forward to wine laws, geographic origin, terroir, sensory perception and health issues." --Tom Stevenson

"About this title" may belong to another edition of this title.

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Ronald S. Jackson
Published by Elsevier Science Publishing Co Inc, United States (2014)
ISBN 10: 0123814685 ISBN 13: 9780123814685
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Book Description Elsevier Science Publishing Co Inc, United States, 2014. Hardback. Book Condition: New. 4th Revised edition. 279 x 216 mm. Language: English . Brand New Book. Wine Science, Fourth Edition, covers the three pillars of wine science: grape culture, wine production, and sensory evaluation. It discusses grape anatomy, physiology and evolution, wine geography, wine and health, and the scientific basis of food and wine combinations. It also covers topics not found in other enology or viticulture texts, including details on cork and oak, specialized wine making procedures, and historical origins of procedures. New to this edition are expanded coverage on micro-oxidation and the cool prefermentative maceration of red grapes; the nature of the weak fixation of aromatic compounds in wine - and the significance of their release upon bottle opening; new insights into flavor modification post bottle; the shelf-life of wine as part of wine aging; and winery wastewater management. Updated topics include precision viticulture, including GPS potentialities, organic matter in soil, grapevine pests and disease, and the history of wine production technology. This book is a valuable resource for grape growers, fermentation technologists; students of enology and viticulture, enologists, and viticulturalists. Bookseller Inventory # AA59780123814685

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Book Description Elsevier Science Publishing Co Inc, United States, 2014. Hardback. Book Condition: New. 4th Revised edition. 279 x 216 mm. Language: English . Brand New Book. Wine Science, Fourth Edition, covers the three pillars of wine science: grape culture, wine production, and sensory evaluation. It discusses grape anatomy, physiology and evolution, wine geography, wine and health, and the scientific basis of food and wine combinations. It also covers topics not found in other enology or viticulture texts, including details on cork and oak, specialized wine making procedures, and historical origins of procedures. New to this edition are expanded coverage on micro-oxidation and the cool prefermentative maceration of red grapes; the nature of the weak fixation of aromatic compounds in wine - and the significance of their release upon bottle opening; new insights into flavor modification post bottle; the shelf-life of wine as part of wine aging; and winery wastewater management. Updated topics include precision viticulture, including GPS potentialities, organic matter in soil, grapevine pests and disease, and the history of wine production technology. This book is a valuable resource for grape growers, fermentation technologists; students of enology and viticulture, enologists, and viticulturalists. Bookseller Inventory # AA59780123814685

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Book Description Hardback. Book Condition: New. Not Signed; Wine Science, Fourth Edition, covers the three pillars of wine science: grape culture, wine production, and sensory evaluation. It discusses grape anatomy, physiology and evolution, wine geography, wine and health, and the scientific basis of food and wine combinations. It also covers topics not fou. book. Bookseller Inventory # ria9780123814685_rkm

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