Wine science : principles and applications / Ron S. Jackson.

Jackson, Ron S. [Browse]
San Diego : Academic Press, ©1994.
xiii, 475 p. : ill. ; 29 cm.


Food science and technology international series [More in this series]
Bibliographic references
Includes bibliographical references (p. 462-465) and index.
  • 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.
  • 0123790603
  • 9780123790606
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