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Wine Science (Food Science and Technology)

Wine Science (Food Science and Technology) Cover

 

Synopses & Reviews

Publisher Comments:

Understand the three pillars of wine science---- grape culture, wine production, and sensory evaluation-- in the third edition of this bestselling title.

Author Ronald Jackson takes readers on a scientific tour into the world of wine by detailing the latest discoveries in this exciting industry. From grape anatomy to wine and health, this book includes coverage of material not found in other enology or viticulture texts including details on cork and oak, specialized wine making procedures, and historical origins of procedures. Jackson uniquely breaks down sophisticated techniques, allowing the reader to easily understand wine science processes.

NEW to this edition:

* Extensive revision and additions on: chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation

* Significant additional coverage on brandy and ice wine production

* New illustrations and color photos

Synopsis:

Covering the three pillars of wine science — grape culture, wine production, and sensory evaluation, this bestseller includes coverage of grape anatomy, physiology and evolution, wine geography, wine and health, and the scientific basis of food and wine combinations. It is the ideal book for professionals as well as passionate enthusiasts.

*Wine Science* includes coverage of material not found in other enology or viticulture texts including details on cork and oak, specialized wine making procedures, and historical origins of procedures.

Key Features:

*Revised and updated throughout, including extensive revision and additions on: chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation

*Significant additional coverage on brandy and ice wine production

*New illustrations and color photos

About the Author

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 duries 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.

Brock University, Cool Climate Oenology and Viticulture Institute, St. Catharine's, Ontario, Canada

Table of Contents

Ch. 1: Introduction

Ch. 2: Grapevine Origin, Breeding and Cultivars

Ch. 3: Grapevine Structure and Function

Ch. 4: Vineyard Practice

Ch. 5: Site Selection and Climate

Ch. 6: Chemical Constituents of Grapes and Wine

Ch. 7: Fermentation

Ch. 8: Post Fermentation Treatment and Processing

Ch. 9: Some Specific and Unique Wine Styles

Ch.10: Wine Laws, Authentication and Geography

Ch.11: Perception Assessment and Appreciation

ch.12: Wine, Health and Food

Product Details

ISBN:
9780123736468
Publisher:
Academic Press
Subject:
Food Science
Editor:
Jackson, Ronald S.
Author:
Jackson, Ronald S.
Subject:
Life Sciences - Horticulture
Subject:
Agriculture - General
Subject:
Beverages - Wine & Spirits
Subject:
Food Industry & Science
Subject:
Science Reference-Technology
Edition Description:
Academic Press
Series:
Food Science and Technology
Publication Date:
20080331
Binding:
HARDCOVER
Language:
English
Illustrations:
Y
Pages:
776
Dimensions:
11 x 8.5 in

Related Subjects

Cooking and Food » Beverages » Bartending and Liquor
Cooking and Food » Beverages » Wine » General
Cooking and Food » Beverages » Wine » Wines of the World
Cooking and Food » Beverages » Wines and Beer
Cooking and Food » Vintage and Collectible » Collectible Editions
Reference » Science Reference » Technology

Wine Science (Food Science and Technology)
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$ In Stock
Product details 776 pages Academic Press - English 9780123736468 Reviews:
"Synopsis" by , Covering the three pillars of wine science — grape culture, wine production, and sensory evaluation, this bestseller includes coverage of grape anatomy, physiology and evolution, wine geography, wine and health, and the scientific basis of food and wine combinations. It is the ideal book for professionals as well as passionate enthusiasts.

*Wine Science* includes coverage of material not found in other enology or viticulture texts including details on cork and oak, specialized wine making procedures, and historical origins of procedures.

Key Features:

*Revised and updated throughout, including extensive revision and additions on: chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation

*Significant additional coverage on brandy and ice wine production

*New illustrations and color photos

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