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Wine Science
 
 

Wine Science, 4th Edition

Principles and Applications

 
Wine Science, 4th Edition,Ronald Jackson,ISBN9780123814685
 
 
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Academic Press

9780123814685

9780123814692

984

276 X 216

The bestselling book on wine science completely revised and updated

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Key Features

New to this edition:
*Expanded coverage of micro-oxidation and the cool prefermentative maceration of red grapes
*The nature of the weak fixation of aromatic compounds in wine - and the significance of their release upon bottle opening
*New insights into flavor modification post bottle
*Shelf-life of wine as part of wine aging
*Winery wastewater management

Updated topics including:
*Precision viticulture, including GPS potentialities
*Organic matter in soil
*Grapevine pests and disease
*History of wine production technology

Description

With its three previous best-selling editions, Wine Science has proven to be an extensive account of the three central tenets of wine science: grape cultivation, wine production, and wine assessment. This fourth edition presents the latest updates on current wine production methods in a framework that explains the use, as well as the advantages and disadvantages of alternate procedures. Ronald Jackson's wealth of experience is matched by his ability to effectively communicate, making this book ideal for those seriously interested in the science of wine as well as professionals, professors and students.

Readership

Grape growers, fermentation technologists; students of enology and viticulture, enologists, viticulturalists

Ronald Jackson

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.

Affiliations and Expertise

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

View additional works by Ronald S. Jackson

Wine Science, 4th Edition

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 and Health

Quotes and reviews

"This is my bible because nobody gets close to Jackson in broadening the science of wine without diluting it, extending this vast and diverse subject back to the origin of vines and forward to wine laws, geographic origin, terroir, sensory perception and health issues." -Tom Stevenson

 
 
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