| Description |
xv, 654 unnumbered pages : illustrations (some color),maps ; 29 cm |
| Series |
Food science and technology international series |
|
Food science and technology international series.
|
| Contents |
1. Introduction -- 2. Grape Species and Varieties -- 3. Grapevine Structure and Function -- 4. Vineyard Practice -- 5. Site Selection and Climate -- 6. Chemical Constituents of Grapes and Wine -- 7. Fermentation -- 8. Postfermentation Treatments and Related Topics -- 9. Specific and Distinctive Wine Styles -- 10. Wine Laws, Authentication, and Geography -- 11. Sensory Perception and Wine Assessment -- 12. Wine, Health, and Food |
| Notes |
Previous ed.: 1994 |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Wine and wine making.
|
|
Viticulture.
|
| LC no. |
00100487 |
| ISBN |
012379062X acid-free paper |
|
