Wine Science
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Wine Science : Principles and Applications

4.12 (8 ratings by Goodreads)
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Description

Wine Science, Fourth Edition, covers the three pillars of wine science: grape culture, wine production, and sensory evaluation. It discusses grape anatomy, physiology and evolution, wine geography, wine and health, and the scientific basis of food and wine combinations. It also covers topics not found in other enology or viticulture texts, including details on cork and oak, specialized wine making procedures, and historical origins of procedures.

New to this edition are expanded coverage on micro-oxidation and the cool prefermentative maceration of red grapes; the nature of the weak fixation of aromatic compounds in wine - and the significance of their release upon bottle opening; new insights into flavor modification post bottle; the shelf-life of wine as part of wine aging; and winery wastewater management. Updated topics include precision viticulture, including GPS potentialities, organic matter in soil, grapevine pests and disease, and the history of wine production technology.

This book is a valuable resource for grape growers, fermentation technologists; students of enology and viticulture, enologists, and viticulturalists.
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Product details

  • Hardback | 978 pages
  • 215.9 x 279.4 x 43.18mm | 2,404.03g
  • Academic Press Inc
  • San Diego, United States
  • English
  • 4th edition
  • Approx. 370 illustrations
  • 0123814685
  • 9780123814685
  • 28,970

Table of contents

1) Introduction

2) Grape Species and Varieties

3) Grapevine Structure and Function

4) Vineyard Practice

5) Site Selection and Climate

6) Chemical Constituents of Grapes and Wine

7) Fermentation

8) Postfermentation Treatments and Related Topics

9) Specific and Distinctive Wine Styles

10) Wine Laws, Authentication, and Geography

11) Sensory Perception and Wine Assessment

12) Wine and Health
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Review Text

"This is my bible because nobody gets close to Jackson in broadening the science of wine without diluting it, extending this vast and diverse subject back to the origin of vines and forward to wine laws, geographic origin, terroir, sensory perception and health issues." --Tom Stevenson
"This is my bible because nobody gets close to Jackson in broadening the science of wine without diluting it, extending this vast and diverse subject back to the origin of vines and forward to wine laws, geographic origin, terroir, sensory perception and health issues." --Tom Stevenson
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Review quote

"A work of tremendous breadth...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

"A wealth of scientific material on grape growing and wine making...highly readable and yet authoritative format."
- 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
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About 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 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.
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Rating details

8 ratings
4.12 out of 5 stars
5 38% (3)
4 38% (3)
3 25% (2)
2 0% (0)
1 0% (0)
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