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Book Details
Abstract
Wine Science, Third Edition, covers the three pillars of wine science – grape culture, wine production, and sensory evaluation. It 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. Author Ronald Jackson uniquely breaks down sophisticated techniques, allowing the reader to easily understand wine science processes.
This updated edition covers the 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. It includes significant additional coverage on brandy and ice wine production as well as new illustrations and color photos.
This book is recommended for grape growers, fermentation technologists; students of enology and viticulture, enologists, and viticulturalists.
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
"A work of tremendous breadth...Jackson manages to give each topic enough depth to make his book relevant for students, practitioners, scientists - and wine lovers."
- Dr. Markus Keller, Washington State University, Prosser, USA
"A wealth of scientific material on grape growing and wine making...highly readable and yet authoritative format."
- Dr. Tim Unwin, UNESCO Chair, University of London, UK
"Wine Science is my bible...This book should be one of the cornerstones of every serious wine enthusiast's library."
- Tom Stevenson, Author of Sotheby's Wine Encyclopedia