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

Author
Jackson, Ron S. [Browse]
Format
Book
Language
English
Published/​Created
San Diego : Academic Press, ©1994.
Description
xiii, 475 p. : ill. ; 29 cm.

Availability

Copies in the Library

Location Call Number Status Location Service Notes
Lewis Library - Stacks TP548 .J15 1994 Browse related items Request

    Details

    Subject(s)
    Series
    Food science and technology international series [More in this series]
    Bibliographic references
    Includes bibliographical references (p. 462-465) and index.
    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.
    ISBN
    • 0123790603
    • 9780123790606
    LCCN
    93030186
    OCLC
    28676691
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