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Wine Science: Principles and Applications
Click to zoom the image Wine Science: Principles and Applications
Publisher:Academic Press
Publication Date:2008-03-01
ISBN-10:0123736463
ISBN-13:9780123736468
Number of Pages:751 Pages
Book Type:hardcover
Weight:2009 gram
Books Dimensions:286 x 224 x 37 mm
Format of ebooks: PDF(Acrobat Reader) or Word version doc Document
Brief introduction of ebooks
Wine Science: Principles and Applications


Takes readers on a scientific tour into the world of Wine. From grape anatomy to Wine and health, this book includes details on cork and oak, specialized Wine making procedures, and historical origins of procedures. It covers brandy and ice Wine production. It also features illustrations and color photos.
Abstract
Understand the three pillars of Wine science---- grape culture, Wine production, and sensory evaluation-- in the third edition of this bestselling title. Author Ronald Jackson 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. Jackson uniquely breaks down sophisticated techniques, allowing the reader to easily understand Wine science processes. 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

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