Midlands State University Library
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Wine science : principles and applications / created by Ronald Jackson.

By: Material type: TextTextPublisher: Cambridge : Elsevier, 2020Copyright date: ©2020Edition: Fifth EditionDescription: xv, 1014 pages ; Illustrations (Some coloured), 25 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9780128161180
Subject(s): LOC classification:
  • TP548 JAC
Contents:
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.Post-Fermentation Treatments and Related Topics 9. Specific and Distinctive Wine Styles 10. Wine Laws, Authentication and Geography 11. Sensory Perception and Wine Assessment 12. Wine, Food and Health
Summary: "Wine Science: Principles and Applications, Fifth Edition, delivers in-depth information and expertise in a single, science-focused volume, including all the complexities and nuances of creating a quality wine product. From variety, to the chemistry that transforms grape to fruit to wine, the book presents sections on the most important information regarding wine laws, authentication, the latest technology used in wine production, and expert-insights into the sensory appreciation of wine and its implications in health. This book is ideal for anyone seeking to understand the science that produces quality wines of every type"-- Provided by publisher.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book Book Batanai Library Open Shelf TP548 JAC (Browse shelf(Opens below)) 157057 Available BK144931
Book Book Batanai Library Open Shelf TP548 JAC (Browse shelf(Opens below)) 157058 Available BK144919
Book Book Batanai Library Core Collection TP548 JAC (Browse shelf(Opens below)) 154172 Available BK141604
Book Book Main Library Open Shelf TP548 JAC (Browse shelf(Opens below)) 162153 Available bk149999
Book Book Main Library Open Shelf TP548 JAC (Browse shelf(Opens below)) 154220 Available BK141139

Includes bibliographical references and index.

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.Post-Fermentation Treatments and Related Topics 9. Specific and Distinctive Wine Styles 10. Wine Laws, Authentication and Geography 11. Sensory Perception and Wine Assessment 12. Wine, Food and Health

"Wine Science: Principles and Applications, Fifth Edition, delivers in-depth information and expertise in a single, science-focused volume, including all the complexities and nuances of creating a quality wine product. From variety, to the chemistry that transforms grape to fruit to wine, the book presents sections on the most important information regarding wine laws, authentication, the latest technology used in wine production, and expert-insights into the sensory appreciation of wine and its implications in health. This book is ideal for anyone seeking to understand the science that produces quality wines of every type"-- Provided by publisher.

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