| Description |
1 online resource : illustrations (black and white, and color), color maps |
| Contents |
Front Cover -- Wine Science -- Wine Science: Principles and Applications -- Copyright -- Dedication -- Contents -- About the Author -- Preface -- Acknowledgments -- 1 -- Introduction -- Grapevine and wine origins -- Commercial importance of grapes and wine -- Wine classification -- Still table wines -- Sparkling wines -- Fortified wines (dessert and appetizer wines) -- Wine quality -- Health-related aspects of wine consumption -- References -- Suggested readings -- 2 -- Grape species and varieties -- Introduction -- The genus Vitis |
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Geographic origin and distribution of Vitis and Vitis vinifera -- Domestication of Vitis vinifera -- Cultivar origins -- Recorded cultivar development -- Grapevine improvement -- Standard breeding techniques -- Modern approaches to vine improvement -- Clonal selection -- Somaclonal selection and mutation -- Grapevine cultivars -- Vitis vinifera cultivars -- Red cultivars -- White cultivars -- Interspecies hybrids -- American cultivars and their hybrids -- French-American hybrids (direct producers) -- References -- Suggested reading -- 3 -- Grapevine structure and function -- Structure and function |
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The root system -- The young root -- Mycorrhizal and endophytic associations -- Secondary tissue development -- Root-system development -- The shoot system -- Buds -- Shoots and shoot growth -- Tissue development -- Tendrils -- Leaves -- Photosynthesis and other light-activated processes -- Transpiration and stomatal function -- Reproductive structure and development -- Inflorescence (flower cluster) -- Induction -- Inflorescence morphology and development -- Flower development -- Timing and duration of flowering -- Pollination and fertilization -- Flower type and genetic control |
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Berry growth and development -- Berry structure -- Seed morphology -- Chemical changes during berry maturation -- Growth regulators -- Water uptake -- Sugars -- Acids -- Potassium and other minerals -- Phenolics -- Pectins -- Lipids -- Nitrogen-containing compounds -- Aromatic compounds -- Cultural and climatic influences on berry maturation -- Yield -- Sunlight -- Temperature -- Inorganic nutrients -- Water -- References -- Suggested reading -- 4 -- Vineyard practice -- Vine cycle and vineyard activity -- Management of vine growth -- Yield/quality ratio -- Physiological effects of pruning |
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Pruning options -- Pruning level and timing -- Bearing-wood selection -- Pruning procedures -- Training options and systems -- Bearing-wood origin -- Bearing-wood length -- Shoot positioning -- Canopy division -- Canopy height -- Trunk number -- Planting density and row spacing -- Row orientation -- Canopy management and training system development -- Choice of training system -- Selected training systems -- Vertical shoot positioning -- Scott Henry and Smart-Dyson systems -- Geneva double curtain -- Lyre or U system -- Ruakura twin two tier -- Minimal pruning -- Ancient Roman example |
| Summary |
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 |
| Notes |
Previous edition: 2014 |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Print version record |
| Subject |
Wine and wine making.
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Viticulture.
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Viticulture
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Wine and wine making
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| Form |
Electronic book
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| ISBN |
9780128165379 |
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0128165375 |
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