Wine Science: Principles and Applications (Food Science and Technology)
Language: English
Published by Academic Press, 2014
Series: Book 4 of 6 - Wine Science
- Hardcover
- Used
Condition: Used - Very good
£ 115.26
Quantity: 1 available
Add to basketItem description from seller
4th edition hardcover in very good condition. All inside pages are in great shape. Minor shelf wear to the dust jacket.
Seller Inventory # mon0000084118
- Title
- Wine Science: Principles and Applications (Food Science and Technology)
- Author
- Jackson PhD, Ronald S.
- Publisher
- Academic Press
- Publication year
- 2014
- Condition
- Very Good
- Dust jacket
- Dust Jacket Included
- Binding
- hardcover
- Language
- English
- ISBN 10
- 0123814685
- ISBN 13
- 9780123814685
- Edition
- 4th Edition
- Series
- Book 4 of 6: Wine Science
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.
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.
About the Author
"About the title" may belong to another edition of this title.
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