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Wine Science

Principles and Applications

  • 5th Edition - April 2, 2020
  • Latest edition
  • Author: Ronald S. Jackson
  • Language: English

Wine Science: Principles and Applications, Fifth Edition, delivers in-depth information and expertise in a single, science-focused volume, including all the complexities and nuanc… Read more

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Description

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.

Key features

  • 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

Readership

Grape growers, fermentation technologists; students of enology and viticulture, enologists, viticulturalists

Table of contents

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

Product details

  • Edition: 5
  • Latest edition
  • Published: April 2, 2020
  • Language: English

About the author

RJ

Ronald S. Jackson

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 duties 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.
Affiliations and expertise
Brock University, Cool Climate Oenology and Viticulture Institute

View book on ScienceDirect

Read Wine Science on ScienceDirect