| 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 |
|
