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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:	Amsterdam ;Elsevier/Academic Press, : 2008.,
Description:	xvii, 751 p., [18] p. of plates :ill. (some col.), maps ; : 29 cm.;
Notes:	Previous ed.: 2000.
Series:	Food science and technology international series
Subject:	Viticulture. -
Online resource:	An electronic book accessible through the World Wide Web; click for information
ISBN:	9780123736468

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

Wine scienceprinciples and applications /[electronic resource] :Ronald S. Jackson. - 3rd ed. - Amsterdam ;Elsevier/Academic Press,2008. - xvii, 751 p., [18] p. of plates :ill. (some col.), maps ;29 cm. - Food science and technology international series.

Previous ed.: 2000.

Includes bibliographical references and index.

Introduction -- Grape species and varieties -- Grapevine structure and function -- Vineyard practice -- Site selection and climate -- Chemical constituents of grapes and wine -- Fermentation -- Postfermentation treatments and related topics -- Specific and distinctive wine styles -- Wine laws, authentication, and geography -- Sensory perception and wine assessment -- Wine and health.

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 varietyies, 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.

Electronic reproduction.
Amsterdam :
Elsevier Science & Technology,
2008.

Mode of access: World Wide Web.

ISBN: 9780123736468

Source: 132114:132221Elsevier Science & Technologyhttp://www.sciencedirect.comSubjects--Topical Terms:

655738
Viticulture.
Index Terms--Genre/Form:

554714
Electronic books.

LC Class. No.: TP548 / .J15 2008eb

Dewey Class. No.: 663.2

National Agricultural Library Call No.: TP548 / .J33 2008

Wine science = principles and applications /
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020 $a 0123736463
035 $a (OCoLC)281558246
035 $a ocn281558246
037 $a 132114:132221 $b Elsevier Science & Technology $n http://www.sciencedirect.com
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049 $a TEFA
050 1 4 $a TP548 $b .J15 2008eb
070 1 $a TP548 $b .J33 2008
082 0 4 $a 663.2 $2 22
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 3rd ed.
260 $a Amsterdam ; $a Boston : $c 2008. $b Elsevier/Academic Press,
300 $a xvii, 751 p., [18] p. of plates : $b ill. (some col.), maps ; $c 29 cm.
440 0 $a Food science and technology international series
500 $a Previous ed.: 2000.
504 $a Includes bibliographical references and index.
505 0 $a Introduction -- Grape species and varieties -- Grapevine structure and function -- Vineyard practice -- Site selection and climate -- Chemical constituents of grapes and wine -- Fermentation -- Postfermentation treatments and related topics -- Specific and distinctive wine styles -- Wine laws, authentication, and geography -- Sensory perception and wine assessment -- Wine and health.
520 $a 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 varietyies, 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.
533 $a Electronic reproduction. $b Amsterdam : $c Elsevier Science & Technology, $d 2008. $n Mode of access: World Wide Web. $n System requirements: Web browser. $n Title from title screen (viewed on Dec. 9, 2008). $n Access may be restricted to users at subscribing institutions.
650 0 $a Viticulture. $3 655738
650 0 $a Wine and wine making. $3 583876
655 7 $a Electronic books. $2 local $3 554714
710 2 $a ScienceDirect (Online service) $3 636041
856 4 0 $3 ScienceDirect $u http://www.sciencedirect.com/science/book/9780123736468 $z An electronic book accessible through the World Wide Web; click for information
994 $a C0 $b TEF