Wine Science : Principles and Applications

Ronald S. Jackson

ISBN 10: 0128161183 / ISBN 13: 9780128161180

Editore: Elsevier Science Publishing Co Inc Apr 2020, 2020

Riguardo questo articolo

Neuware - 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.

Codice articolo 9780128161180

Dati bibliografici

• Titolo: Wine Science : Principles and Applications
• Editore: Elsevier Science Publishing Co Inc Apr 2020
• Data di pubblicazione: 2020
• Lingua: Inglese
• ISBN 10: 0128161183
• ISBN 13: 9780128161180
• Rilegatura: Buch
• Edizione: quinta edizione o successive
• Condizione: Neu
• Dimensioni: 286 L x 228 A x 62 P (millimetri) 286 millimetri di larghezza per 228 millimetri di altezza per 62 millimetri di profondità
• Peso: 2887 grammi

Descrizione articolo

Riassunto

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

Informazioni sull?autore

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.