Jackson Wine Science

Principles, Practice, Perception
2. Auflage 2000
ISBN: 978-0-08-048986-5
Verlag: Elsevier Science & Techn.
Format: EPUB
Kopierschutz: 6 - ePub Watermark

E-Book, Englisch, 645 Seiten

Reihe: Food Science and Technology

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.Key Features* Univerally appealing to non-technologists and technologists alike* Includes section on Wine and Health which covers the effects of wine consumption on cardiovascular diseases, headaches, and age-related macular degeneration* Covers sophisticated techniques in a clear, easily understood manner* Presents a balance between the objective science of wine chemistry and the subjective study of wine appreciation* Provides updated information involving advantages/disadvantages of various grape cultivar clones, wine yeast strains, and malolactic bacteria* Chapter on recent historical findings regarding the origin of wine and wine making processes

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 duties 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.

Autoren/Hrsg.

Jackson, Ronald S.

Inhaltsverzeichnis

1;Front Cover;1
2;Wine Science;4
3;Copyright Page;5
4;Contents;8
5;Preface;14
6;Acknowledgments;16
7;Chapter 1. Introduction;18
7.1;Grapevine and Wine Origins;18
7.2;Commercial Importance of Grapes and Wine;21
7.3;Wine Classification;23
7.4;Wine Quality;26
7.5;Health-Related Aspects of Wine Consumption;27
7.6;Suggested Readings;28
7.7;References;28
8;Chapter 2. Grape Species and Varieties;30
8.1;Introduction;30
8.2;The Genus Vitis;31
8.3;Geographical Origin and Distribution of Vitis and Vitis vinifera;34
8.4;Domestication of Vitis vinifera;34
8.5;Cultivar Origins;41
8.6;Grapevine Improvement;44
8.7;Grapevine Cultivars;51
8.8;Suggested Readings;57
8.9;References;58
9;Chapter 3. Grapevine Structure and Function;62
9.1;Vegetative Structure and Function;62
9.2;Reproductive Structure and Development;77
9.3;Suggested Readings;105
9.4;References;107
10;Chapter 4. Vineyard Practice;113
10.1;Vine Cycle and Vineyard Activity;113
10.2;Management of Vine Growth;116
10.3;Rootstock;140
10.4;Vine Propagation and Grafting;144
10.5;Irrigation;150
10.6;Fertilization;157
10.7;Disease, Pest, and Weed Control;170
10.8;Harvesting;201
10.9;Suggested Readings;208
10.10;References;210
11;Chapter 5. Site Selection and Climate;221
11.1;Introduction;221
11.2;Soil Influences;222
11.3;Topographic Influences;228
11.4;Atmospheric Influences;231
11.5;Suggested Readings;245
11.6;References;246
12;Chapter 6. Chemical Constituents of Grapes and Wine;249
12.1;Introduction;249
12.2;Chemical Constituents;253
12.3;Chemical Nature of Varietal Aromas;286
12.4;Appendix 6.1;288
12.5;Appendix 6.2;289
12.6;Appendix 6.3;290
12.7;Suggested Readings;290
12.8;References;292
13;Chapter 7. Fermentation;298
13.1;Basic Procedures of Wine Production;299
13.2;Prefermentation Practices;300
13.3;Alcoholic Fermentation;312
13.4;Malolactic Fermentation;347
13.5;Appendix 7.1;360
13.6;Appendix 7.2;361
13.7;Suggested Readings;361
13.8;References;363
14;Chapter 8. Postfermentation Treatments and Related Topics;372
14.1;Wine Adjustments;372
14.2;Stabilization and Clarification;379
14.3;Aging;392
14.4;Oak and Cooperage;400
14.5;Cork and Other Bottle Closures;418
14.6;Bottles and Other Containers;429
14.7;Wine Spoilage;432
14.8;Suggested Readings;442
14.9;References;443
15;Chapter 9. Specific and Distinctive Wine Styles;451
15.1;Introduction;451
15.2;Sweet Table Wines;451
15.3;Red Wine Styles;458
15.4;Sparkling Wines;468
15.5;Fortified Wines;480
15.6;Suggested Readings;495
15.7;References;496
16;Chapter 10. Wine Laws, Authentication, and Geography;499
16.1;Appellation Control Laws;499
16.2;Detection of Wine Misrepresentation and Adulteration;507
16.3;World Wine Regions;511
16.4;Suggested Readings;556
16.5;References;558
17;Chapter 11. Sensory Perception and Wine Assessment;561
17.1;Visual Sensations;561
17.2;Taste and Mouth-Feel;563
17.3;Odor;571
17.4;Wine Assessment and Sensory Analysis;581
17.5;Tasters;585
17.6;Wine-Tasting Technique;586
17.7;Statistical and Descriptive Analysis of Tasting Results;591
17.8;Objective Wine Analysis;595
17.9;Appendix 11.1;596
17.10;Appendix 11.2;597
17.11;Appendix 11.3;598
17.12;Appendix 11.4;598
17.13;Appendix 11.5;600
17.14;Appendix 11.6;601
17.15;Suggested Readings;602
17.16;References;603
18;Chapter 12. Wine, Health, and Food;608
18.1;Wine and Health;608
18.2;Wine as a Food Beverage;617
18.3;Suggested Readings;622
18.4;References;622
19;Glossary;626
20;Index;638