Jackson Wine Science

Principles and Applications
3. Auflage 2008
ISBN: 978-0-08-056874-4
Verlag: Elsevier Science & Techn.
Format: EPUB
Kopierschutz: 6 - ePub Watermark

E-Book, Englisch, 776 Seiten

Reihe: Food Science and Technology

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

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.

Autoren/Hrsg.

Jackson, Ronald S.

Inhaltsverzeichnis

1;Front Cover;1
2;Wine Science: Principles and Applications;4
3;Copyright Page;5
4;Contents;8
5;About the Author;14
6;Preface;16
7;Acknowledgments;18
8;Chapter 1 Introduction;20
8.1;Grapevine and Wine Origin;20
8.2;Commercial Importance of Grapes and Wine;24
8.3;Wine Classification;25
8.3.1;Still Table Wines;27
8.3.2;Sparkling Wines;28
8.3.3;Fortified Wines (Dessert and Appetizer Wines);29
8.4;Wine Quality;29
8.5;Health-related Aspects of Wine Consumption;30
8.6;Suggested Readings;32
8.7;References;32
9;Chapter 2 Grape Species and Varieties;34
9.1;Introduction;34
9.2;The Genus Vitis;35
9.3;Geographic Origin and Distribution of Vitis and Vitis vinifera;38
9.4;Domestication of Vitis vinifera;40
9.5;Cultivar Origins;45
9.6;Grapevine Improvement;50
9.6.1;Standard Breeding Techniques;50
9.6.2;Genetic Engineering;52
9.6.3;Clonal Selection;53
9.6.4;Somaclonal Selection and Mutation;57
9.6.5;Grapevine Cultivars;57
9.6.6;Vitis vinifera Cultivars;58
9.6.7;Interspecies Hybrids;62
9.7;Suggested Readings;64
9.8;References;65
10;Chapter 3 Grapevine Structure and Function;69
10.1;Vegetative Structure and Function;69
10.1.1;The Root System;70
10.1.2;The Shoot System;75
10.1.3;Tendrils;80
10.1.4;Leaves;81
10.2;Reproductive Structure and Development;86
10.2.1;Inflorescence (Flower Cluster);86
10.2.2;Berry Growth and Development;93
10.3;Suggested Readings;117
10.4;References;119
11;Chapter 4 Vineyard Practice;127
11.1;Vine Cycle and Vineyard Activity;127
11.2;Management of Vine Growth;130
11.2.1;Yield/Quality Ratio;130
11.2.2;Physiological Effects of Pruning;133
11.2.3;Pruning Options;135
11.2.4;Pruning Level and Timing;136
11.2.5;Bearing Wood Selection;141
11.2.6;Pruning Procedures;141
11.2.7;Training Options and Systems;142
11.2.8;Canopy Management and Training System Development;151
11.2.9;Selected Training Systems;151
11.2.10;Ancient Roman Example;156
11.2.11;Control of Vine Vigor (Devigoration);158
11.3;Rootstock;159
11.4;Vine Propagation and Grafting;163
11.4.1;Multiplication Procedures;163
11.4.2;Grafting;165
11.4.3;Soil Preparation;168
11.4.4;Vineyard Planting and Establishment;168
11.5;Irrigation;169
11.5.1;Timing and Need for Irrigation;174
11.5.2;Water Quality and Salinity;175
11.5.3;Types of Irrigation;176
11.6;Fertilization;179
11.6.1;Factors Affecting Nutrient Supply and Acquisition;179
11.6.2;Assessment of Nutrient Need;182
11.6.3;Nutrient Requirements;184
11.6.4;Organic Fertilizers;191
11.7;Disease, Pest, and Weed Control;194
11.7.1;Control of Pathogens;196
11.7.2;Consequences of Pathogenesis for Fruit Quality;202
11.7.3;Examples of Grapevine Diseases and Pests;204
11.8;Harvesting;231
11.8.1;Criteria for Harvest Timing;231
11.8.2;Sampling;234
11.8.3;Harvest Mechanisms;235
11.8.4;Measurement of Vineyard Variability;239
11.9;Suggested Readings;240
11.10;References;242
12;Chapter 5 Site Selection and Climate;258
12.1;Soil Influences;259
12.1.1;Geologic Origin;259
12.1.2;Texture;259
12.1.3;Structure;260
12.1.4;Drainage and Water Availability;261
12.1.5;Soil Depth;262
12.1.6;Soil Fauna and Flora;262
12.1.7;Nutrient Content and pH;264
12.1.8;Color;264
12.1.9;Organic Content;265
12.2;Topographic Influences;265
12.2.1;Solar Exposure;266
12.2.2;Wind Direction;267
12.2.3;Frost and Winter Protection;267
12.2.4;Altitude;267
12.2.5;Drainage;268
12.3;Atmospheric Influences;268
12.3.1;Temperature;270
12.3.2;Solar Radiation;278
12.3.3;Wind;282
12.3.4;Water;283
12.4;Suggested Readings;284
12.5;References;285
13;Chapter 6 Chemical Constituents of Grapes and Wine;289
13.1;Introduction;289
13.1.1;Overview of Chemical Functional Groups;290
13.2;Chemical Constituents;293
13.2.1;Water;293
13.2.2;Sugars;293
13.2.3;Pectins, Gums, and Related Polysaccharides;294
13.2.4;Alcohols;295
13.2.5;Acids;297
13.2.6;Phenols and Related Phenol (Phenyl) Derivatives;300
13.2.7;Aldehydes and Ketones;319
13.2.8;Acetals;320
13.2.9;Esters;320
13.2.10;Lactones and Other Oxygen Heterocycles;322
13.2.11;Terpenes and Oxygenated Derivatives;323
13.2.12;Nitrogen-containing Compounds;324
13.2.13;Sulfur-containing Compounds;326
13.2.14;Hydrocarbons and Derivatives;328
13.2.15;Macromolecules;328
13.2.16;Vitamins;330
13.2.17;Dissolved Gases;330
13.2.18;Minerals;335
13.3;Chemical Nature of Varietal Aromas;336
13.4;Appendix 6.1;339
13.5;Appendix 6.2;340
13.6;Appendix 6.3;341
13.7;Suggested Readings;341
13.8;References;342
14;Chapter 7 Fermentation;351
14.1;Basic Procedures of Wine Production;352
14.2;Prefermentation Practices;353
14.2.1;Destemming;353
14.2.2;Sorting;354
14.2.3;Crushing;355
14.2.4;Supraextraction;355
14.2.5;Maceration (Skin Contact);355
14.2.6;Dejuicing;359
14.2.7;Pressing;359
14.2.8;Must Clarification;362
14.2.9;Adjustments to Juice and Must;363
14.3;Alcoholic Fermentation;371
14.3.1;Fermentors;371
14.3.2;Fermentation;374
14.4;Biochemistry of Alcoholic Fermentation;377
14.4.1;Yeasts;382
14.4.2;Environmental Factors Affecting Fermentation;392
14.4.3;Malolactic Fermentation;407
14.4.4;Lactic Acid Bacteria;408
14.4.5;Effects of Malolactic Fermentation;410
14.4.6;Origin and Growth of Lactic Acid Bacteria;413
14.4.7;Control;420
14.5;Appendix 7.1;422
14.6;Appendix 7.2;423
14.7;Suggested Readings;423
14.8;References;425
15;Chapter 8 Postfermentation Treatments and Related Topics;437
15.1;Wine Adjustments;437
15.1.1;Acidity and pH Adjustment;438
15.1.2;Sweetening;440
15.1.3;Dealcoholization;441
15.1.4;Flavor Enhancement;441
15.1.5;Sur lies Maturation;441
15.1.6;Color Adjustment;442
15.1.7;Blending;443
15.2;Stabilization and Clarification;444
15.2.1;Stabilization;444
15.2.2;Fining;454
15.2.3;Clarification;457
15.3;Aging;460
15.3.1;Effects of Aging;462
15.3.2;Factors Affecting Aging;467
15.3.3;Rejuvenation of Old Wines;470
15.3.4;Aging Potential;470
15.4;Oak and Cooperage;471
15.4.1;Oak Species and Wood Properties;471
15.4.2;Barrel Production;476
15.4.3;Chemical Composition of Oak;485
15.4.4;Oxygen Uptake;488
15.4.5;In-barrel Fermentation;489
15.4.6;Advantages and Disadvantages of Oak Cooperage;489
15.4.7;Alternative Sources of Oak Flavor;490
15.4.8;Other Cooperage Materials;491
15.5;Cork and Other Bottle Closures;492
15.5.1;Cork;492
15.5.2;Cork Faults;500
15.5.3;Alternative Bottle Closures;503
15.5.4;Cork Insertion;505
15.6;Bottles and Other Containers;507
15.6.1;Glass Bottles;508
15.6.2;Bag-in-box Containers;511
15.7;Wine Spoilage;512
15.7.1;Cork-related Problems;512
15.7.2;Yeast-induced Spoilage;513
15.7.3;Bacteria-induced Spoilage;515
15.7.4;Sulfur Off-odors;518
15.7.5;Additional Spoilage Problems;521
15.7.6;Accidental Contamination;523
15.8;Suggested Readings;525
15.9;References;526
16;Chapter 9 Specific and Distinctive Wine Styles;539
16.1;Sweet Table Wines;539
16.1.1;Botrytized Wines;540
16.1.2;Nonbotrytized Sweet Wine;545
16.2;Red Wine Styles;546
16.2.1;Recioto-style Wines;546
16.2.2;Carbonic Maceration Wines;548
16.3;Sparkling Wines;557
16.3.1;Traditional Method;557
16.3.2;Transfer Method;565
16.3.3;Bulk Method;566
16.3.4;Other Methods;567
16.3.5;Carbonation;567
16.3.6;Production of Rosé and Red Sparkling Wines;567
16.3.7;Effervescence and Foam Characteristics;567
16.4;Fortified Wines;571
16.4.1;Sherry and Sherry-like Wines;571
16.4.2;Porto and Port-like Wines;579
16.4.3;Madeira;582
16.4.4;Vermouth;583
16.4.5;Brandy;584
16.5;Suggested Readings;589
16.6;References;590
17;Chapter 10 Wine Laws, Authentication, and Geography;596
17.1;Appellation Control Laws;596
17.1.1;Basic Concepts and Significance;596
17.1.2;Geographic Expression;598
17.2;Detection of Wine Misrepresentation and Adulteration;605
17.2.1;Validation of Geographic Origin;605
17.3;Validation of Conformity to Wine Production Regulations;607
17.4;World Wine Regions;608
17.4.1;Western Europe;609
17.4.2;North Africa and the Near East;638
17.4.3;Far East;638
17.4.4;Australia and New Zealand;639
17.4.5;South Africa;644
17.4.6;South America;646
17.4.7;North America;649
17.5;Suggested Readings;655
17.6;References;657
18;Chapter 11 Sensory Perception and Wine Assessment;660
18.1;Visual Sensations;660
18.1.1;Color;660
18.1.2;Clarity;662
18.1.3;Viscosity;662
18.1.4;Spritz (Effervescence);662
18.1.5;Tears;662
18.2;Taste and Mouth-feel;663
18.2.1;Taste;663
18.2.2;Factors Influencing Taste Perception;665
18.2.3;Mouth-feel;667
18.2.4;Taste and Mouth-feel Sensations in Wine Tasting;670
18.3;Odor;671
18.3.1;The Olfactory System;671
18.3.2;Odorants and Olfactory Stimulation;674
18.3.3;Sensations from the Trigeminal Nerve;676
18.3.4;Odor Perception;676
18.3.5;Factors Affecting Olfactory Perception;679
18.3.6;Odor Assessment in Wine Tasting;681
18.3.7;Off-odors;681
18.4;Wine Assessment and Sensory Analysis;683
18.4.1;Conditions for Sensory Analysis;684
18.4.2;Wine Score Cards;686
18.4.3;Number of Tasters;687
18.5;Tasters;688
18.5.1;Training;688
18.5.2;Measuring Tasting Acuity and Consistency;688
18.6;Wine-tasting Technique;689
18.6.1;Appearance;689
18.6.2;Orthonasal Odor;690
18.6.3;In-mouth Sensations;691
18.6.4;Finish;693
18.6.5;Assessment of Overall Quality;693
18.6.6;Wine Terminology;693
18.7;Statistical and Descriptive Analysis of Tasting Results;694
18.7.1;Simple Tests;694
18.7.2;Analysis of Variance;695
18.7.3;Multivariate Analysis and Descriptive Analysis of Wine;695
18.8;Objective Wine Analysis;696
18.9;Appendix 11.1;697
18.10;Suggested Readings;698
18.11;References;698
19;Chapter 12 Wine and Health;705
19.1;Introduction;705
19.2;Metabolism of Alcohol;706
19.3;Physiological Actions;707
19.4;Food Value;708
19.5;Digestion;708
19.6;Phenolic Bioavailability;709
19.7;Antimicrobial Effects;710
19.8;Cardiovascular Disease;710
19.9;Antioxidant Effects;713
19.10;Vision;713
19.11;Neurodegenerative Diseases;714
19.12;Osteoporosis;714
19.13;Gout;714
19.14;Arthritis;714
19.15;Diabetes;714
19.16;Goitre;715
19.17;Kidney Stones;715
19.18;Cancer;715
19.19;Allergies and Hypersensitivity;715
19.20;Headaches;717
19.21;Dental Erosion;719
19.22;Fetal Alcohol Syndrome;719
19.23;Contraindications;719
19.24;Wine and Medications;720
19.25;Suggested Readings;720
19.26;References;721
20;Glossary;726
20.1;A;726
20.2;B;727
20.3;C;727
20.4;D;729
20.5;E;729
20.6;F;729
20.7;G;730
20.8;H;730
20.9;I;731
20.10;K;731
20.11;L;731
20.12;M;731
20.13;N;732
20.14;O;732
20.15;P;732
20.16;Q;733
20.17;R;733
20.18;S;734
20.19;T;735
20.20;U;735
20.21;V;736
20.22;W;736
20.23;X;736
20.24;Y;736
21;Index;738
21.1;A;738
21.2;B;740
21.3;C;742
21.4;D;745
21.5;E;745
21.6;F;746
21.7;G;748
21.8;H;749
21.9;I;750
21.10;J;751
21.11;K;751
21.12;L;751
21.13;M;752
21.14;N;754
21.15;O;755
21.16;P;756
21.17;Q;758
21.18;R;758
21.19;S;759
21.20;T;762
21.21;U;764
21.22;V;764
21.23;W;765
21.24;X;766
21.25;Y;766
21.26;Z;766
22;Series;768
23;Color Plates;772