Skip to search
Skip to main content
Catalog
Help
Feedback
Your Account
Library Account
Bookmarks
(
0
)
Search History
Search in
Keyword
Title (keyword)
Author (keyword)
Subject (keyword)
Title starts with
Subject (browse)
Author (browse)
Author (sorted by title)
Call number (browse)
search for
Search
Advanced Search
Bookmarks
(
0
)
Princeton University Library Catalog
Start over
Cite
Send
to
SMS
Email
EndNote
RefWorks
RIS
Printer
Bookmark
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)
Wine and wine making
[Browse]
Viticulture
[Browse]
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.
Show 19 more Contents items
ISBN
0123790603
9780123790606
LCCN
93030186
OCLC
28676691
Statement on language in description
Princeton University Library aims to describe library materials in a manner that is respectful to the individuals and communities who create, use, and are represented in the collections we manage.
Read more...
Other views
Staff view
Ask a Question
Suggest a Correction
Report Harmful Language
Supplementary Information