國立虎尾科技大學 |

Wine science = principles and applications /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Wine science/ Ronald S. Jackson.
Reminder of title:	principles and applications /
Author:	Jackson, Ron S.
Published:	London ;Academic Press is an imprint of Elsevier, : 2020.,
Description:	1 online resource
Subject:	Wine and wine making. -
Online resource:	https://www.sciencedirect.com/science/book/9780128161180
ISBN:	9780128165379 (electronic bk.)

Wine science = principles and applications /
Jackson, Ron S.

Wine scienceprinciples and applications /[electronic resource] :Ronald S. Jackson. - 5th ed. - London ;Academic Press is an imprint of Elsevier,2020. - 1 online resource

Includes bibliographical references and index.

Front Cover -- Wine Science -- Wine Science: Principles and Applications -- Copyright -- Dedication -- Contents -- About the Author -- Preface -- Acknowledgments -- 1 -- Introduction -- Grapevine and wine origins -- Commercial importance of grapes and wine -- Wine classification -- Still table wines -- Sparkling wines -- Fortified wines (dessert and appetizer wines) -- Wine quality -- Health-related aspects of wine consumption -- References -- Suggested readings -- 2 -- Grape species and varieties -- Introduction -- The genus Vitis

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.

ISBN: 9780128165379 (electronic bk.)Subjects--Topical Terms:

583876
Wine and wine making.
Index Terms--Genre/Form:

554714
Electronic books.

LC Class. No.: TP548 / .J15 2020

Dewey Class. No.: 663.2

Wine science = principles and applications /
LDR:04572cam a2200337 a 4500 001 1043656
006 m o d
007 cr |n|||||||||
008 211216s2020 enk ob 001 0 eng d
020 $a 9780128165379 (electronic bk.)
020 $a 0128165375 (electronic bk.)
020 $a 0128161183
020 $a 9780128161180
035 $a on1150639206
040 $a YDX $b eng $e pn $c YDX $d N$T $d EBLCP $d YDXIT $d UAB $d OCLCF $d OCLCQ
041 0 $a eng
050 4 $a TP548 $b .J15 2020
050 4 $a TP548
082 0 4 $a 663.2 $2 23
100 1 $a Jackson, Ron S. $3 655737
245 1 0 $a Wine science $h [electronic resource] : $b principles and applications / $c Ronald S. Jackson.
250 $a 5th ed.
260 $a London ; $a San Diego, CA : $b Academic Press is an imprint of Elsevier, $c 2020.
300 $a 1 online resource
504 $a Includes bibliographical references and index.
505 0 $a Front Cover -- Wine Science -- Wine Science: Principles and Applications -- Copyright -- Dedication -- Contents -- About the Author -- Preface -- Acknowledgments -- 1 -- Introduction -- Grapevine and wine origins -- Commercial importance of grapes and wine -- Wine classification -- Still table wines -- Sparkling wines -- Fortified wines (dessert and appetizer wines) -- Wine quality -- Health-related aspects of wine consumption -- References -- Suggested readings -- 2 -- Grape species and varieties -- Introduction -- The genus Vitis
505 8 $a Geographic origin and distribution of Vitis and Vitis vinifera -- Domestication of Vitis vinifera -- Cultivar origins -- Recorded cultivar development -- Grapevine improvement -- Standard breeding techniques -- Modern approaches to vine improvement -- Clonal selection -- Somaclonal selection and mutation -- Grapevine cultivars -- Vitis vinifera cultivars -- Red cultivars -- White cultivars -- Interspecies hybrids -- American cultivars and their hybrids -- French-American hybrids (direct producers) -- References -- Suggested reading -- 3 -- Grapevine structure and function -- Structure and function
505 8 $a The root system -- The young root -- Mycorrhizal and endophytic associations -- Secondary tissue development -- Root-system development -- The shoot system -- Buds -- Shoots and shoot growth -- Tissue development -- Tendrils -- Leaves -- Photosynthesis and other light-activated processes -- Transpiration and stomatal function -- Reproductive structure and development -- Inflorescence (flower cluster) -- Induction -- Inflorescence morphology and development -- Flower development -- Timing and duration of flowering -- Pollination and fertilization -- Flower type and genetic control
505 8 $a Berry growth and development -- Berry structure -- Seed morphology -- Chemical changes during berry maturation -- Growth regulators -- Water uptake -- Sugars -- Acids -- Potassium and other minerals -- Phenolics -- Pectins -- Lipids -- Nitrogen-containing compounds -- Aromatic compounds -- Cultural and climatic influences on berry maturation -- Yield -- Sunlight -- Temperature -- Inorganic nutrients -- Water -- References -- Suggested reading -- 4 -- Vineyard practice -- Vine cycle and vineyard activity -- Management of vine growth -- Yield/quality ratio -- Physiological effects of pruning
505 8 $a Pruning options -- Pruning level and timing -- Bearing-wood selection -- Pruning procedures -- Training options and systems -- Bearing-wood origin -- Bearing-wood length -- Shoot positioning -- Canopy division -- Canopy height -- Trunk number -- Planting density and row spacing -- Row orientation -- Canopy management and training system development -- Choice of training system -- Selected training systems -- Vertical shoot positioning -- Scott Henry and Smart-Dyson systems -- Geneva double curtain -- Lyre or U system -- Ruakura twin two tier -- Minimal pruning -- Ancient Roman example
520 $a 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.
588 0 $a Online resource; title from digital title page (viewed on April 22, 2020).
650 0 $a Wine and wine making. $3 583876
650 0 $a Viticulture. $3 655738
655 4 $a Electronic books. $2 local $3 554714
856 4 0 $u https://www.sciencedirect.com/science/book/9780128161180