Wine Science, Third Edition: Principles and Applications (Food Science and Technology)

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9780123736468: Wine Science, Third Edition: Principles and Applications (Food Science and Technology)

For people involved in wine tastings, commercial judging, quality assessment of wineries, wine societies, wine appreciation courses, or training of tasters (wineries, wine merchants, university courses). Also serious wine connoisseurs who want to maximize their perception and appreciation of wine.

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Product Description
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

Amazon Exclusive: Ronald Jackson on Wine Science, Third Edition

When the opportunity presented itself to teach a course in wine technology, it was discouraging to find that most texts failed to mention many aspects that personally seemed fascinating. These included topics such as the evolution of grape vines, the origin of cultivars, the essential differences between the multitude of training systems, soil microbiology, cold hardiness, the breeding and origin of wine yeasts, cork structure and function, oak anatomy relative to barrel making, various special wine making techniques (e.g., botrytised, appassimento, and carbonic maceration wines), the logic behind various appellation control laws, and the psychophysiology of wine sensory evaluation. With so many topics missing, I seized on the chance to fill the void. The reception Wine Science has received appears to have justified my view that what was lacking did indeed merit coverage.

The continued positive response to Wine Science has encouraged me to ferret out even more captivating information with each new edition, often finding it in the most unexpected places. Mining the literature has led to discovering titillating knowledge on the historical origins of important techniques or procedures now “traditional.” I have chosen to include some historical data as well as it provides a brief break from the rigors of hardcore science.

The recent flood of research on the potential benefits of moderate wine consumption validated its inclusion in subsequent editions, along with data on the origin of the multiple forms of wine-induced headaches. I have also been emboldened to insert my own views on some contentious issues, while avoiding the temptation to preach any specific philosophic, regional or cultural bias.

Wine production is still as much an art as a science, where individual producers must respond both to their own percepts of quality as well as local and seasonal conditions. Thus, I made the conscious choice to provide only information on which judicious decisions can be made. In a text such as this that is designed for worldwide use, it is even more important to provide discussions on the pros and cons of particular procedural or production options than attempt to give “how to” instructions.

To help both clarify basic trends, and supply precise data for those interested in details, most illustrations are from research articles. This also provides specifics as to the original source of the data.

Although presenting our current understanding of wine and grape production has been paramount, it is also important to note limitations and gaps in that knowledge. It is a classic truism that the more we know, the more we understand what we still need to know. It is my hope that I’ve provided the reader with new knowledge, and will inspire further research in this intriguing world.

About the Author:

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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