Wine Science

Wine Science: Principles and Applications, Fifth Edition, delivers in-depth information and expertise in a single, science-focused volume, including all the complexities and nuances of creating a quality wine product. From variety, to the chemistry that transforms grape to fruit to wine, the book presents sections on the most important information regarding wine laws, authentication, the latest technology used in wine production, and expert-insights into the sensory appreciation of wine and its implications in health. This book is ideal for anyone seeking to understand the science that produces quality wines of every type. Presents thorough explanations of viticulture and winemaking principles from grape to taste bud Addresses historical developments in wine production, notably sparkling wines Provides techniques in grapevine breeding, notably CRISPR Compares production methods in a framework that provides insights into the advantages and disadvantages of each

Produk Detail:

  • Author : Ronald S. Jackson
  • Publisher : Academic Press
  • Pages : 1030 pages
  • ISBN : 0128165375
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKWine Science

Wine Science

Wine Science
  • Author : Ronald S. Jackson
  • Publisher : Academic Press
  • Release : 04 April 2020
GET THIS BOOKWine Science

Wine Science: Principles and Applications, Fifth Edition, delivers in-depth information and expertise in a single, science-focused volume, including all the complexities and nuances of creating a quality wine product. From variety, to the chemistry that transforms grape to fruit to wine, the book presents sections on the most important information regarding wine laws, authentication, the latest technology used in wine production, and expert-insights into the sensory appreciation of wine and its implications in health. This book is ideal for anyone

Wine Science

Wine Science
  • Author : Ronald S. Jackson
  • Publisher : Academic Press
  • Release : 30 April 2008
GET THIS BOOKWine Science

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

Wine Science

Wine Science
  • Author : Jamie Goode
  • Publisher : Mitchell Beazley
  • Release : 03 April 2014
GET THIS BOOKWine Science

This revolutionary book is the only indepth reference to detail the processes, developments, and factors affecting the science of winemaking. Jamie Goode, a highly regarded expert on the subject, skilfully opens up this complex subject and explains the background to the various processes involved and the range of issues surrounding their uses. He reports on the vital progress in winemaking research that has been made in the last decade and explains the practical application of science with reference to the

The Science of Wine

The Science of Wine
  • Author : Jamie Goode
  • Publisher : Univ of California Press
  • Release : 30 July 2021
GET THIS BOOKThe Science of Wine

"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 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

Wine Science

Wine Science
  • Author : Ronald S. Jackson
  • Publisher : Elsevier
  • Release : 03 May 2000
GET THIS BOOKWine Science

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.

Wine Science

Wine Science
  • Author : Ronald S. Jackson
  • Publisher : Elsevier
  • Release : 31 May 2014
GET THIS BOOKWine Science

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

The Science of Wine

The Science of Wine
  • Author : Jamie Goode
  • Publisher : Univ of California Press
  • Release : 08 June 2021
GET THIS BOOKThe Science of Wine

An up-to-the-moment new edition of Jamie Goode’s celebrated wine science book. A thoroughly revised and updated third edition of this essential and groundbreaking reference gives a comprehensive overview of one of the most fascinating, important, and controversial trends in the world of wine: the scientific and technological innovations that are now influencing how grapes are grown and how wine is made. Jamie Goode, an authority on wine science, details the key scientific developments relating to viticulture and enology, explains

Wine

Wine
  • Author : Merton Sandler,Roger Pinder
  • Publisher : CRC Press
  • Release : 19 December 2002
GET THIS BOOKWine

Interest in wine science has grown enormously over the last two decades as the health benefits of moderate wine consumption have become firmly established in preventing heart disease, stroke, cancer and dementia. The growth of molecular biology has allowed proper investigation of grapevine identity and lineage and led to improvements in the winemak

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 : 01 November 2016
GET THIS BOOKScience and Technology of Fruit Wine Production

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 its related products have been consumed since ancient times, not only for stimulatory and healthful properties, but also as an important adjunct to the human diet by increasing satisfaction and

Understanding Wine Technology, 3rd Edition

Understanding Wine Technology, 3rd Edition
  • Author : David Bird
  • Publisher : Board and Bench Publishing
  • Release : 01 May 2011
GET THIS BOOKUnderstanding Wine Technology, 3rd Edition

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 years, and conveys them in his typically clear and plainspoken style that renders even the densest subject matter freshman friendly. The new material includes an expanded section on the production

Taste Buds and Molecules

Taste Buds and Molecules
  • Author : Francois Chartier
  • Publisher : Houghton Mifflin Harcourt
  • Release : 30 March 2012
GET THIS BOOKTaste Buds and Molecules

"If Catalan superchef Ferran Adria is the leading missionary of molecular gastronomy, Mr. Chartier is his counterpart with a corkscrew."—Globe and Mail This award-winning book, now available for the first time in English in the U.S., presents a cutting-edge approach to food and wine pairing. Sommelier Francois Chartier has spent the better part of two decades collaborating with top scientists and chefs to map out the aromatic molecules that give foods and wines their flavor. Armed with the

Wine Isn't Rocket Science

Wine Isn't Rocket Science
  • Author : Ophelie Neiman
  • Publisher : Black Dog & Leventhal
  • Release : 25 April 2017
GET THIS BOOKWine Isn't Rocket Science

Rocket science is complicated, wine doesn't have to be! With information presented in an easy, illustrated style, and chock-full of the fool-proof and reliable knowledge of a seasoned oenophile, Wine Isn't Rocket Science is the guide you always wished existed. From how grapes are grown, harvested and turned into wine, to judging the color, aroma, and taste of the world's most popular varietals, to understanding terroir and feeling confident ordering and serving wine at any occasion, this book explains it

The Glass of Wine

The Glass of Wine
  • Author : James F. Shackelford,Penelope L. Shackelford
  • Publisher : John Wiley & Sons
  • Release : 08 December 2017
GET THIS BOOKThe Glass of Wine

The first book to focus on the role of glass as a material of critical importance to the wine industry For centuries glass has been the material of choice for storing, shipping, and sipping wine. How did that come to pass, and why? To what extent have glassmaking and wine making co-evolved over the centuries? The first book to focus on the role of glass as a material of critical importance to the wine industry, The Glass of Wine answers

Concepts in Wine Technology, Small Winery Operations, Third Edition

Concepts in Wine Technology, Small Winery Operations, Third Edition
  • Author : Yair Margalit, PhD
  • Publisher : Board and Bench Publishing
  • Release : 01 November 2012
GET THIS BOOKConcepts in Wine Technology, Small Winery Operations, Third Edition

Following up on his bestselling Winery Technology and Operations, physical chemist and winemaker Yair Margalit comes out with the successive, Concepts in Wine Technology, fully updated and revised to meet the advances of modern winemaking. Among the extended topics are fermentation, skin contact, acid balance, phenolics, bottling, the use of oak and quality control. He begins in the vineyard discussing proper maturation, soil and climate, bunch health, vineyard disease states, and grape varieties. Next he tackles the preharvest with a

Concise Encyclopedia of Science and Technology of Wine

Concise Encyclopedia of Science and Technology of Wine
  • Author : V. K. Joshi
  • Publisher : CRC Press
  • Release : 30 July 2021
GET THIS BOOKConcise Encyclopedia of Science and Technology of Wine

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 are its different varieties? Are wines nutritious or have any therapeutic values--do they have any role in health or are they simply intoxicating beverages? How are their qualities determined or