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Wine Science

Principles and Applications

Wine Science by Ronald S. Jackson
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US$ 155.00
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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.



NEW to this edition:

* Extensive revision and additions on: 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
* Significant additional coverage on brandy and ice wine production
* New illustrations and color photos
Elsevier Science; April 2008
776 pages; ISBN 9780080568744
Read online, or download in secure EPUB or secure PDF format
Title: Wine Science
Author: Ronald S. Jackson
 
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The Biological SCENE170-Year-Old Champagne Cache AnalyzedThe Biological SCENE... shipwrecked bottles, was an “unequaled ...
ISBNs
0080568742
9780080568744
9780123736468