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    Wine Science: Principles and Applications (Food Science and Technology (Academic Press)) (Hardback) By (author) Ronald S. Jackson

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    Hardback $136.51

    DescriptionUnderstand the three pillars of wine science - grape culture, wine production, and sensory evaluation - in the third edition of this bestselling title. Author Ronald Jackson 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.Jackson uniquely breaks down sophisticated techniques, allowing the reader to easily understand wine science processes. It includes extensive revision and additions on: chemistry of red wine color, origin of grape varieties, 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. It features new illustrations and color photos.


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  • Full bibliographic data for Wine Science

    Title
    Wine Science
    Subtitle
    Principles and Applications
    Authors and contributors
    By (author) Ronald S. Jackson
    Physical properties
    Format: Hardback
    Number of pages: 776
    Width: 216 mm
    Height: 277 mm
    Thickness: 38 mm
    Weight: 2,064 g
    Language
    English
    ISBN
    ISBN 13: 9780123736468
    ISBN 10: 0123736463
    Classifications

    B&T Book Type: NF
    BIC E4L: TEC
    Nielsen BookScan Product Class 3: S9.4
    B&T Modifier: Region of Publication: 01
    Warengruppen-Systematik des deutschen Buchhandels: 14580
    B&T Modifier: Academic Level: 01
    B&T Merchandise Category: SCI
    B&T General Subject: 710
    Ingram Subject Code: TE
    B&T Modifier: Text Format: 06
    BIC subject category V2: TDCT
    BISAC V2.8: TEC012000
    LC subject heading:
    BISAC V2.8: CKB088000
    BIC subject category V2: TDCT2
    DC22: 663.2
    LC classification: SB388 .J33 2008
    LC subject heading:
    DC22: 663
    Thema V1.0: WBXD, TDCT
    Edition
    3, Revised
    Edition statement
    3rd Revised edition
    Illustrations note
    Approx. 370 illustrations
    Publisher
    Elsevier Science Publishing Co Inc
    Imprint name
    Academic Press Inc
    Publication date
    30 April 2008
    Publication City/Country
    San Diego
    Author Information
    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 duries 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.
    Review quote
    "[T}he effort to keep any substantial reference work up to date is a never-ending job. I was recently discussing this very topic with Ron Jackson, author of Wine Science - Principles and Applications, whose 4th edition is due out in 2014.. Thank goodness he loves his job because Wine Science is, as far as I am concerned, the best single volume work on the subject and I urge any sommelier who does not already own a copy to buy one. It offers the same depth of knowledge as the equally excellent two-volume Handbook of Enology by Ribereau-Gayon et al, but Wine Science covers a wider range of subjects (including wine law, wine assessment, wine and health, and more), the Contents for which lay readers in particular will find more intuitively named and more logically ordered, yet the degree to which he tackles his subject is second to none. If anyone thinks my job is difficult, then Ron's must be close to impossible. "--Tom Stevenson on Guild of Sommeliers "A work of tremendous breadth, covering the science of wine from the inner workings of a vine to the pleasures and benefits of wine. Yet Jackson manages to give each topic enough depth to make his book relevant for students, practitioners, scientists - and wine lovers." - Dr. Markus Keller, Washington State University, Prosser, USA "In this latest edition of Wine Science, Ron Jackson provides a wealth of scientific material on grape growing and wine making. The real strength of this book is that he does so in a highly readable and yet authoritative format. From the origins of grape growing, through to the latest techniques for vinification and wine assessment, Ron Jackson reveals the importance of scientific research to understanding the production of wines of many different types and character." - Dr. Tim Unwin, UNESCO Chair, University of London, UK "Wine Science is my bible...This book should be one of the cornerstones of every serious wine enthusiast's library." - Tom Stevenson, Author of Sotheby's Wine Encyclopedia "The concept that a glass of wine confers not only pleasure and enjoyment, but has a valid science based function as one ingredient of a healthy diet and lifestyle for more adults is dealt with systematically and thoroughly in Wine Science." - Helena Conibear, Director of AIM-Alcohol in Moderation, author of The Wise Drinkers Guide & Alcohol & You Ronald Jackson's Wine Science 3rd edition, was mentioned in an article about champagne in celebrations on LiveScience.com "However, determining the right amount of sugar required and avoiding bottle explosions took chemists almost a century to perfect, Ronald S. Jackson notes in "Wine Science." The original, sweet version became trendy in Paris among the wealthy, while the English preferred their champagne dry, and the English wine-making method became prevalent throughout most of the wine-making world."
    Table of contents
    Ch. 1: Introduction Ch. 2: Grapevine Origin, Breeding and Cultivars Ch. 3: Grapevine Structure and Function Ch. 4: Vineyard Practice Ch. 5: Site Selection and Climate Ch. 6: Chemical Constituents of Grapes and Wine Ch. 7: Fermentation Ch. 8: Post Fermentation Treatment and Processing Ch. 9: Some Specific and Unique Wine Styles Ch.10: Wine Laws, Authentication and Geography Ch.11: Perception Assessment and Appreciation ch.12: Wine, Health and Food