Wine Science

Written By Ronald S. Jackson
Wine Science
  • Publsiher : Academic Press
  • Release : 30 April 2008
  • ISBN : 9780080568744
  • Pages : 776 pages
  • Rating : 3/5 from 4 reviews
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Read or download book entitled Wine Science written by Ronald S. Jackson which was release on 30 April 2008, this book published by Academic Press. Available in PDF, EPUB and Kindle Format. Book excerpt: Wine Science, Third Edition, covers the three pillars of wine science – grape culture, wine production, and sensory evaluation. It 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. Author Ronald Jackson uniquely breaks down sophisticated techniques, allowing the reader to easily understand wine science processes. This updated edition covers the chemistry of red wine color, origin of grape varietyies, 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 as well as new illustrations and color photos. This book is recommended for grape growers, fermentation technologists; students of enology and viticulture, enologists, and viticulturalists. NEW to this edition: * Extensive revision and additions on: chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation * Significant additional coverage on brandy and ice wine production * New illustrations and color photos

Wine Science

Wine Science
  • Author : Ronald S. Jackson
  • Publisher : Academic Press
  • Release Date : 2008-04-30
  • Total pages : 776
  • ISBN : 9780080568744
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Summary : Wine Science, Third Edition, covers the three pillars of wine science – grape culture, wine production, and sensory evaluation. It 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 ...

Wine Science

Wine Science
  • Author : Jamie Goode
  • Publisher : Hachette UK
  • Release Date : 2021-06-03
  • Total pages : 224
  • ISBN : 9780080568744
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Summary : *** "Jamie Goode is a rarity in the wine world: a trained scientist who can explain complicated subjects without dumbing them down or coming over like a pointy head. It also helps that he's a terrific writer with a real passion for his subject." - Tim Atkin MW, Observer This revolutionary ...

The Science of Wine

The Science of Wine
  • Author : Jamie Goode
  • Publisher : Univ of California Press
  • Release Date : 2005
  • Total pages : 216
  • ISBN : 9780080568744
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Summary : "The Science of Wine does an outstanding job of integrating 'hard' science about wine with the emotional aspects that make wine appealing."--Patrick J. Mahaney, former senior Vice President for wine quality at Robert Mondavi Winery "Jamie Goode is a rarity in the wine world: a trained scientist who can ...

Concise Encyclopedia of Science and Technology of Wine

Concise Encyclopedia of Science and Technology of Wine
  • Author : V. K. Joshi
  • Publisher : CRC Press
  • Release Date : 2021-07-22
  • Total pages : 710
  • ISBN : 9780080568744
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Summary : When asking the question what is wine? there are various ways to answer. Wine is extolled as a food, a social lubricant, an antimicrobial and antioxidant, and a product of immense economic significance. But there is more to it than that. When did humans first start producing wine and what ...

Science and Technology of Fruit Wine Production

Science and Technology of Fruit Wine Production
  • Author : Maria R. Kosseva,V.K. Joshi,P.S. Panesar
  • Publisher : Academic Press
  • Release Date : 2016-11-01
  • Total pages : 756
  • ISBN : 9780080568744
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Summary : Science and Technology of Fruit Wine Production includes introductory chapters on the production of wine from fruits other than grapes, including their composition, chemistry, role, quality of raw material, medicinal values, quality factors, bioreactor technology, production, optimization, standardization, preservation, and evaluation of different wines, specialty wines, and brandies. Wine and ...

Science Vine and Wine in Modern France

Science  Vine and Wine in Modern France
  • Author : Harry W. Paul
  • Publisher : Cambridge University Press
  • Release Date : 2002-07-18
  • Total pages : 368
  • ISBN : 9780080568744
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Summary : Examines viticulture and oenology, and the civilization of wine in modern France....

Handbook of Alcoholic Beverages 2 Volume Set

Handbook of Alcoholic Beverages  2 Volume Set
  • Author : Alan J. Buglass
  • Publisher : John Wiley & Sons
  • Release Date : 2011-02-14
  • Total pages : 1208
  • ISBN : 9780080568744
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Summary : A comprehensive two- volume set that describes the science and technology involved in the production and analysis of alcoholic beverages. At the heart of all alcoholic beverages is the process of fermentation, particularly alcoholic fermentation, whereby sugars are converted to ethanol and many other minor products. The Handbook of Alcoholic ...

White Wine Technology

White Wine Technology
  • Author : Antonio Morata
  • Publisher : Academic Press
  • Release Date : 2021-09-21
  • Total pages : 430
  • ISBN : 9780080568744
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Summary : White Wine Technology addresses the challenges surrounding white wine production. The book explores emerging trends in modern enology, including molecular tools for wine quality and analysis of modern approaches to maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. The book focuses on the technology and biotechnology of white ...

Wine Science

Wine Science
  • Author : Ronald S. Jackson
  • Publisher : Elsevier
  • Release Date : 2000-05-03
  • Total pages : 645
  • ISBN : 9780080568744
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Summary : 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 ...

Planet of the Grapes A Geography of Wine

Planet of the Grapes  A Geography of Wine
  • Author : Robert Sechrist
  • Publisher : ABC-CLIO
  • Release Date : 2017-04-24
  • Total pages : 323
  • ISBN : 9780080568744
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Summary : A fascinating and comprehensive introduction to the geography, culture, and history of wine that identifies the significance of this simple beverage throughout human history and today. • Uses a geographic perspective to examine the wide diversity of significant characteristics of grape varieties, growing conditions, and winemaking techniques • Describes the diffusion of ...

Improving Sustainable Viticulture and Winemaking Practices

Improving Sustainable Viticulture and Winemaking Practices
  • Author : J. Miguel Costa,Sofia Catarino,Jose M.Escalona,Piergiorgio Comuzzo
  • Publisher : Academic Press
  • Release Date : 2022-03-19
  • Total pages : 536
  • ISBN : 9780080568744
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Summary : Improving Sustainable Practices in Viticulture and Enology provides an up-to-date view on the major issues concerning the sustainability of the wine supply chain. The book describes problems and solutions on the use of inputs (e.g., water, energy) and emphasizes the roles and limitations of implementing circularity in the sector. ...

Understanding Wine Technology 3rd Edition

Understanding Wine Technology  3rd Edition
  • Author : Bird, David
  • Publisher : Board and Bench Publishing
  • Release Date : 2011-05-01
  • Total pages : 328
  • ISBN : 9780080568744
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Summary : Any student who has ever logged credits in a viticulture and enology class knows David Bird's book: it is the most widely assigned wine science primer in the English-speaking world. This completely revised and updated edition to Bird's classic textbook deciphers all the new scientific advances from the last several ...

Biogeosciences and Wine the Management and Environmental Processes that Regulate the Terroir Effect in Space and Time

Biogeosciences and Wine  the Management and Environmental Processes that Regulate the Terroir Effect in Space and Time
  • Author : Simone Priori,Antonello Bonfante,Emmanuelle Vaudour,Silvia Winter,Sandro Conticelli,Luca Brillante
  • Publisher : Frontiers Media SA
  • Release Date : 2021-08-02
  • Total pages : 212
  • ISBN : 9780080568744
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Summary : Download or read online Biogeosciences and Wine the Management and Environmental Processes that Regulate the Terroir Effect in Space and Time written by Simone Priori,Antonello Bonfante,Emmanuelle Vaudour,Silvia Winter,Sandro Conticelli,Luca Brillante, published by Frontiers Media SA which was released on 2021-08-02. Get Biogeosciences and Wine ...

The Routledge Handbook of Wine and Culture

The Routledge Handbook of Wine and Culture
  • Author : Steve Charters,Marion Demossier,Jacqueline Dutton,Graham Harding,Jennifer Smith Maguire,Denton Marks,Tim Unwin
  • Publisher : Routledge
  • Release Date : 2022-04-27
  • Total pages : 494
  • ISBN : 9780080568744
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Summary : The link between culture and wine reaches back into the earliest history of humanity. The Routledge Handbook of Wine and Culture brings together a newly comprehensive, interdisciplinary overview of contemporary research and thinking on how wine fits into the cultural frameworks of production, intermediation and consumption. Bringing together many leading ...

Descriptive Food Science

Descriptive Food Science
  • Author : Antonio Valero Díaz,Rosa María García-Gimeno
  • Publisher : BoD – Books on Demand
  • Release Date : 2018-11-28
  • Total pages : 182
  • ISBN : 9780080568744
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Summary : Deep knowledge of the chemical composition, nutrients, physical properties, toxicology, and microbiological composition of food allows for the production of safe, high-quality foods. This knowledge is fundamental when producing, preserving, manipulating, and distributing food substances, especially to reduce the risks to consumer health. The full extent of the effects on ...