Wine Science
Principles and Applications

Winner of the 2015 OIV award in the category "Encyclopedias", this must-have reference on wine is fully revised and updated

Ronald S. Jackson (Author)

9780128161180, Elsevier Science

Hardback, published 2 April 2020

1030 pages
27.6 x 21.5 x 4.8 cm, 2.92 kg

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.

1. Introduction2. Grape Species and Varieties3. Grapevine Structure and function4. Vineyard Practice5. Site Selection and Climate6. Chemical Constituents of Grapes and Wine7. Fermentation8.Post-Fermentation Treatments and Related Topics9. Specific and Distinctive Wine Styles10. Wine Laws, Authentication and Geography11. Sensory Perception and Wine Assessment12. Wine, Food and Health

Subject Areas: Food & beverage technology [TDCT]