Wine Science, Second Edition: Principles, Practice, Perception (Food Science and Technology)

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9780123790620: Wine Science, Second Edition: Principles, Practice, Perception (Food Science and Technology)

The second edition of Wine Science: Principles, Practice, Perception updates the reader with current processes and methods of wine science, including an analysis of the advantages and disadvantages of various new grape cultivar clones, wine yeast strains, and malolactic bacteria. It also addresses current research in wine consumption as related to health. The many added beautiful color photographs, graphs, and charts help to make the sophisticated techniques described easily understandable. This book is an essential part of a any library.

Key Features
* Univerally appealing to non-technologists and technologists alike
* Includes section on Wine and Health which covers the effects of wine consumption on cardiovascular diseases, headaches, and age-related macular degeneration
* Covers sophisticated techniques in a clear, easily understood manner
* Presents a balance between the objective science of wine chemistry and the subjective study of wine appreciation
* Provides updated information involving advantages/disadvantages of various grape cultivar clones, wine yeast strains, and malolactic bacteria
* Chapter on recent historical findings regarding the origin of wine and wine making processes

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From the Back Cover:

This Second Edition of Wine Science: Principles, Practice, Perception is an exhaustive account of all aspects of wine making and wine tasting. The book updates the reader with current processes and methods of wine science, including an analysis of the desirable and undesirable characteristics of several grape cultivars, yeast species, and lactic acid bacteria strains. The author highlights the advantages and disadvantages of various vineyard and winery options including several international practices. This text also addresses current research in wine consumption as related to health and includes many additional color photographs, graphs, charts and tabular information that help elucidate the many techniques that are described.

Wine Science, Second Edition provides a comprehensive, unified discussion of the theory and application of viticultural, enological, and wine evaluation practices. This book is an absolutely essential part of any wine library. It will be of great interest to students and professors of enology and viticulture, grape growers, wine makers, fermentation technologists, an anyone else interested in wine or its production.

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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Jackson, Ronald S.
Published by Academic Press (2000)
ISBN 10: 012379062X ISBN 13: 9780123790620
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Jackson, Ronald S.
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