Wine Science : Principles and Applications (9780123736468)

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.

Product details

• Format Hardback | 776 pages
• Dimensions 216 x 279 x 35.56mm | 2,030g
• Publication date 20 Jun 2008
• Publisher Elsevier Science Publishing Co Inc
• Imprint Academic Press Inc
• Publication City/Country San Diego, United States
• Language English
• Edition Statement 3rd edition
• Illustrations note Approx. 370 illustrations
• ISBN10 0123736463
• ISBN13 9780123736468
• Bestsellers rank 363,349

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