Wine Science (eBook)
645 Seiten
Elsevier Science (Verlag)
978-0-08-048986-5 (ISBN)
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.
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 appealing to non-technologists and technologists alike* Includes section on Wine and Health which covers the effects of wine consumption on cardiovascular diseases, headaches, and age-related macular degeneration* Covers sophisticated techniques in a clear, easily understood manner* Presents a balance between the objective science of wine chemistry and the subjective study of wine appreciation* Provides updated information involving advantages/disadvantages of various grape cultivar clones, wine yeast strains, and malolactic bacteria* Chapter on recent historical findings regarding the origin of wine and wine making processes
Front Cover 1
Wine Science 4
Copyright Page 5
Contents 8
Preface 14
Acknowledgments 16
Chapter 1. Introduction 18
Grapevine and Wine Origins 18
Commercial Importance of Grapes and Wine 21
Wine Classification 23
Wine Quality 26
Health-Related Aspects of Wine Consumption 27
Suggested Readings 28
References 28
Chapter 2. Grape Species and Varieties 30
Introduction 30
The Genus Vitis 31
Geographical Origin and Distribution of Vitis and Vitis vinifera 34
Domestication of Vitis vinifera 34
Cultivar Origins 41
Grapevine Improvement 44
Grapevine Cultivars 51
Suggested Readings 57
References 58
Chapter 3. Grapevine Structure and Function 62
Vegetative Structure and Function 62
Reproductive Structure and Development 77
Suggested Readings 105
References 107
Chapter 4. Vineyard Practice 113
Vine Cycle and Vineyard Activity 113
Management of Vine Growth 116
Rootstock 140
Vine Propagation and Grafting 144
Irrigation 150
Fertilization 157
Disease, Pest, and Weed Control 170
Harvesting 201
Suggested Readings 208
References 210
Chapter 5. Site Selection and Climate 221
Introduction 221
Soil Influences 222
Topographic Influences 228
Atmospheric Influences 231
Suggested Readings 245
References 246
Chapter 6. Chemical Constituents of Grapes and Wine 249
Introduction 249
Chemical Constituents 253
Chemical Nature of Varietal Aromas 286
Appendix 6.1 288
Appendix 6.2 289
Appendix 6.3 290
Suggested Readings 290
References 292
Chapter 7. Fermentation 298
Basic Procedures of Wine Production 299
Prefermentation Practices 300
Alcoholic Fermentation 312
Malolactic Fermentation 347
Appendix 7.1 360
Appendix 7.2 361
Suggested Readings 361
References 363
Chapter 8. Postfermentation Treatments and Related Topics 372
Wine Adjustments 372
Stabilization and Clarification 379
Aging 392
Oak and Cooperage 400
Cork and Other Bottle Closures 418
Bottles and Other Containers 429
Wine Spoilage 432
Suggested Readings 442
References 443
Chapter 9. Specific and Distinctive Wine Styles 451
Introduction 451
Sweet Table Wines 451
Red Wine Styles 458
Sparkling Wines 468
Fortified Wines 480
Suggested Readings 495
References 496
Chapter 10. Wine Laws, Authentication, and Geography 499
Appellation Control Laws 499
Detection of Wine Misrepresentation and Adulteration 507
World Wine Regions 511
Suggested Readings 556
References 558
Chapter 11. Sensory Perception and Wine Assessment 561
Visual Sensations 561
Taste and Mouth-Feel 563
Odor 571
Wine Assessment and Sensory Analysis 581
Tasters 585
Wine-Tasting Technique 586
Statistical and Descriptive Analysis of Tasting Results 591
Objective Wine Analysis 595
Appendix 11.1 596
Appendix 11.2 597
Appendix 11.3 598
Appendix 11.4 598
Appendix 11.5 600
Appendix 11.6 601
Suggested Readings 602
References 603
Chapter 12. Wine, Health, and Food 608
Wine and Health 608
Wine as a Food Beverage 617
Suggested Readings 622
References 622
Glossary 626
Index 638
| Erscheint lt. Verlag | 3.5.2000 |
|---|---|
| Sprache | englisch |
| Themenwelt | Medizin / Pharmazie ► Allgemeines / Lexika |
| Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung | |
| Naturwissenschaften ► Biologie ► Mikrobiologie / Immunologie | |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 0-08-048986-9 / 0080489869 |
| ISBN-13 | 978-0-08-048986-5 / 9780080489865 |
| Haben Sie eine Frage zum Produkt? |
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