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Book Cover
Author Jackson, Ron S.

Title Wine science : principles and applications / Ron S. Jackson
Published San Diego : Academic Press, [1994]


Location Call no. Vol. Availability
 W'PONDS  663.2 Jac/Wsp  AVAILABLE
Description xiii, 475 pages : illustrations ; 29 cm
Series Food science and technology international series
Food science and technology international series.
Contents 1. Introduction. Grapevine and Wine Origins. Commercial Importance of Grapes and Wine. Wine Classification. Wine Quality. Health Related Aspects of Wine Consumption -- 2. Grape Species and Varieties. The Genus Vitis. Geographic Origin and Distribution of Vitis and Vitis vinifera. Cultivar Origins. Grapevine Breeding. Grapevine Varieties -- 3. Grapevine Structure and Function. Vegetative Structure and Function. Reproductive Structure and Development -- 4. Vineyard Practice. Vine Cycle and Vineyard Activity. Management of Vine Growth. Vine Propagation and Grafting. Irrigation. Fertilization. Disease, Pest, and Weed Control. Harvesting -- 5. Site Selection and Climate. Soil Influences. Topographic Influences. Mesoclimatic and Macroclimatic Influences -- 6. Chemical Constituents of Grapes and Wine. Chemical Constituents. Chemical Nature of Varietal Aromas -- Appendix 6.1 Conversion Table for Various Hydrometer Scales Used to Measure Sugar Content of Must -- Appendix 6.2 Conversion Table for Various Measures of Ethanol Content at 20[degree]C -- Appendix 6.3 Interconversion of Acidity Units -- 7. Fermentation. Basic Procedures of Wine Production. Prefermentation Practices. Alcoholic Fermentation. Yeasts. Malolactic Fermentation -- Appendix 7.1 Partial Synonymy of Several Important Wine Yeasts -- Appendix 7.2 Physiological Races of Saccharomyces cerevisiae Previously Given Species Status -- 8. Postfermentation Treatments and Related Topics. Wine Adjustments. Stabilization and Clarification. Aging. Oak and Cooperage. Cork and Other Bottle Closures. Bottles and Other Containers. Wine Spoilage -- 9. Specific and Distinctive Wine Styles. Sweet Table Wines. Red Wine Styles. Sparkling Wines. Fortified Wines -- 10. Wine Laws, Authentication, and Geography. Appellation Control Laws. Detection of Wine Misrepresentation and Adulteration. World Wine Regions -- 11. Sensory Perception and Wine Assessment. Visual Sensations. Taste and Mouth-Feel. Odor. Wine Assessment and Sensory Analysis. Tasters. Wine Tasting Technique. Statistical and Descriptive Analysis of Tasting Results -- Appendix 11.1 Aroma and Bouquet Samples -- Appendix 11.2 Basic Off-Odor Samples -- Appendix 11.3 Taste and Mouth-Feel Samples -- Appendix 11.4 Training and Testing of Wine Tasters -- Appendix 11.5 Multipliers for Estimating Significance of Difference by Range: One-Way Classification, 5% Level -- Appendix 11.6 Minimum Numbers of Correct Judgments to Establish Significance at Various Probability Levels for the Triangle Test
Bibliography Includes bibliographical references (pages 462-465) and index
Subject Viticulture.
Wine and wine making.
LC no. 93030186
ISBN 0123790603