Understand the three pillars of wine science--grape culture, wine production, and sensory evaluation--in the third edition of this bestselling title. Author Ronald Jackson 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. Jackson uniquely breaks down sophisticated techniques, allowing the reader to easily understand wine-science processes.
New to this edition:
* Extensive revision and additions on: chemistry of red wine color, origin of grape varieties, 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
Ron Jackson received the bachelor's and master's degree from Queen's University and the doctrine from the University of Toronto. His time in Vineland, Ontario, and subsequently at Cornell University redirected his interest in plant disease toward viticulture and enology. As part of his regular teaching duries at Brandon University, he developed the first wine technology course in Canada. For many years he was a technical advisor to the Manitoba Liquor Control Commission, developed sensory tests to assess the tasting skills of members of its Sensory Panel, and was a member of its External Tasting Panel. He is also the author of Conserve Water, Drink Wine and several technical reviews. Dr. Jackson has resigned from his position as a professor and the chair of the Botany Department at Brandon University to concentrate on writing. He is allied with the Cool Climate Oenology and Viticulture Institute, Brock University.
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Book Description Academic Press, 2008. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: Ch. 1: Introduction Ch. 2: Grapevine Origin, Breeding and Cultivars Ch. 3: Grapevine Structure and Function Ch. 4: Vineyard Practice Ch. 5: Site Selection and Climate Ch. 6: Chemical Constituents of Grapes and Wine Ch. 7: Fermentation Ch. 8: Post Fermentation Treatment and Processing Ch. 9: Some Specific and Unique Wine Styles Ch.10: Wine Laws, Authentication and Geography Ch.11: Perception Assessment and Appreciation ch.12: Wine, Health and Food. Bookseller Inventory # ABE_book_new_0123736463
Book Description Academic Press, 2008. Hardcover. Book Condition: New. 3. Bookseller Inventory # DADAX0123736463
Book Description Academic Press, 2008. Hardcover. Book Condition: New. Bookseller Inventory # P110123736463