Wine Science : Principles, Practice, Perception

Ronald S. Jackson
Bok · Engelsk · 2000 · Electronic books.

Annen tittel	Wine Science (Second Edition)
Utgitt	Burlington : : Elsevier Science, , 2000.
Omfang	1 online resource (665 p.)
Utgave	2nd ed.
Opplysninger	Description based upon print version of record.. - Front Cover; Wine Science; Copyright Page; Contents; Preface; Acknowledgments; Chapter 1. Introduction; Grapevine and Wine Origins; Commercial Importance of Grapes and Wine; Wine Classification; Wine Quality; Health-Related Aspects of Wine Consumption; Suggested Readings; References; Chapter 2. Grape Species and Varieties; Introduction; The Genus Vitis; Geographical Origin and Distribution of Vitis and Vitis vinifera; Domestication of Vitis vinifera; Cultivar Origins; Grapevine Improvement; Grapevine Cultivars; Suggested Readings; References; Chapter 3. Grapevine Structure and Function. - Appendix 11.4Appendix 11.5; Appendix 11.6; Suggested Readings; References; Chapter 12. Wine, Health, and Food; Wine and Health; Wine as a Food Beverage; Suggested Readings; References; Glossary; Index. - Chemical Nature of Varietal AromasAppendix 6.1; Appendix 6.2; Appendix 6.3; Suggested Readings; References; Chapter 7. Fermentation; Basic Procedures of Wine Production; Prefermentation Practices; Alcoholic Fermentation; Malolactic Fermentation; Appendix 7.1; Appendix 7.2; Suggested Readings; References; Chapter 8. Postfermentation Treatments and Related Topics; Wine Adjustments; Stabilization and Clarification; Aging; Oak and Cooperage; Cork and Other Bottle Closures; Bottles and Other Containers; Wine Spoilage; Suggested Readings; References; Chapter 9. Specific and Distinctive Wine Styles. - IntroductionSweet Table Wines; Red Wine Styles; Sparkling Wines; Fortified Wines; Suggested Readings; References; Chapter 10. Wine Laws, Authentication, and Geography; Appellation Control Laws; Detection of Wine Misrepresentation and Adulteration; World Wine Regions; Suggested Readings; References; Chapter 11. Sensory Perception and Wine Assessment; Visual Sensations; Taste and Mouth-Feel; Odor; Wine Assessment and Sensory Analysis; Tasters; Wine-Tasting Technique; Statistical and Descriptive Analysis of Tasting Results; Objective Wine Analysis; Appendix 11.1; Appendix 11.2; Appendix 11.3. - Vegetative Structure and FunctionReproductive Structure and Development; Suggested Readings; References; Chapter 4. Vineyard Practice; Vine Cycle and Vineyard Activity; Management of Vine Growth; Rootstock; Vine Propagation and Grafting; Irrigation; Fertilization; Disease, Pest, and Weed Control; Harvesting; Suggested Readings; References; Chapter 5. Site Selection and Climate; Introduction; Soil Influences; Topographic Influences; Atmospheric Influences; Suggested Readings; References; Chapter 6. Chemical Constituents of Grapes and Wine; Introduction; Chemical Constituents. - The second edition of Wine Science: Principles, Practice, Perception updates the reader with current processes and methods of wine science, including an analysis of the advantages and disadvantages of various new grape cultivar clones, wine yeast strains, and malolactic bacteria. It also addresses current research in wine consumption as related to health. The many added beautiful color photographs, graphs, and charts help to make the sophisticated techniques described easily understandable. This book is an essential part of a any library.Key Features* Univerally appea
Emner	Viticulture. Wine and wine making. Wine and wine making. Viticulture. Chemical & Materials Engineering Vis mer... Chemical Engineering Engineering & Applied Sciences vin druer kvalitet kjemi fermentering sensorikk analyser helse
Sjanger	Electronic books.
Dewey	663.2
ISBN	012379062X