Wine Science (5th Ed.) Principles and Applications Food Science and Technology Series
Auteur : Jackson Ronald S.
Wine Science: Principles and Applications, Fifth Edition, delivers in-depth information and expertise in a single, science-focused volume, including all the complexities and nuances of creating a quality wine product. From variety, to the chemistry that transforms grape to fruit to wine, the book presents sections on the most important information regarding wine laws, authentication, the latest technology used in wine production, and expert-insights into the sensory appreciation of wine and its implications in health. This book is ideal for anyone seeking to understand the science that produces quality wines of every type.
1. Introduction2. Grape Species and Varieties3. Grapevine Structure and function4. Vineyard Practice5. Site Selection and Climate6. Chemical Constituents of Grapes and Wine7. Fermentation8.Post-Fermentation Treatments and Related Topics9. Specific and Distinctive Wine Styles10. Wine Laws, Authentication and Geography11. Sensory Perception and Wine Assessment12. Wine, Food and Health
Grape growers, fermentation technologists; students of enology and viticulture, enologists, viticulturalists
- Presents thorough explanations of viticulture and winemaking principles from grape to taste bud
- Addresses historical developments in wine production, notably sparkling wines
- Provides techniques in grapevine breeding, notably CRISPR
- Compares production methods in a framework that provides insights into the advantages and disadvantages of each
Date de parution : 04-2020
Ouvrage de 1030 p.
21.4x27.6 cm
Thème de Wine Science :
Mots-clés :
Amarone; Anthocyanins; Appassimento; Appellation Control laws; Atmospheric factors; Barrels; Botrytized wines; Brandies; Carbonic maceration; Champagnes; Chilling; Clarification; Climatic influences; Cork; Cultivar identification; Cultivar origin; Effervescence; Fermentation; Fining; Fortified wines; Frost injury; Governo process; Grafting; Grape breeding; Grape cultivars; Grape culture; Grape harvest; Grape maturation; Grapevine disorders; Grapevine fertilization; Grapevine growth cycle; Grapevine ontogeny; Grapevine physiology; Grapevines; Icewines; Madeira; Malolactic fermentation; Moderate wine consumption; Oak; Odor memory pattern; Oenococcus oeni; Off-odors; Phenolics; Port; Post-fermentation; Prefermentation; Pruning; Rootstocks; Saccharomyces cerevisiae; Sherry; Site selection; Soil influences; Stabilization; Stuck fermentation; Sulfiting; Sulfur dioxide; Sur lies; Sweet wines; Tannins; Terpenes; Terroir; Thiols; Topographic effects; Training; Vermouth; Vigor management; Vin santo; Vineyard; Vineyard variability; Vitis; Vitis vinifera; Wine; Wine aging; Wine and dental erosion; Wine and food; Wine and health; Wine aroma; Wine assessment; Wine chemistry; Wine classification; Wine contraindications; Wine fraud detection; Wine grapes; Wine headaches; Wine history; Wine judges; Wine language; Wine regions; Wine sensory perception; Wine spoilage; Wine tasting technique; Wine yeasts; Wine-tasting conditions; Winery waste water treatment; Yeast; Yield/quality ratio