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Wine Science

Principles and Applications

von Jackson, Ronald S.   (Autor)

Presents thorough explanations of viticulture and winemaking principles from grape to taste bud Addresses historical developments in wine production, notably sparkling wines Provides techniques in grapevine breeding, notably CRISPR Compares production methods in a framework that provides insights into the advantages and disadvantages of each

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Produktbeschreibung

Presents thorough explanations of viticulture and winemaking principles from grape to taste bud Addresses historical developments in wine production, notably sparkling wines Provides techniques in grapevine breeding, notably CRISPR Compares production methods in a framework that provides insights into the advantages and disadvantages of each 

Inhaltsverzeichnis

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 

Autoreninfo

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 duties 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. 

Mehr vom Verlag:

Elsevier Science Publishing Co Inc

Mehr aus der Reihe:

Food Science and Technology

Mehr vom Autor:

Jackson, Ronald S.

Produktdetails

Medium: Buch
Format: Gebunden
Seiten: 1030
Sprache: Englisch
Erschienen: April 2020
Auflage: 5. Auflage
Maße: 286 x 228 mm
Gewicht: 2887 g
ISBN-10: 0128161183
ISBN-13: 9780128161180

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Libri GmbH
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Einband: Gebunden
Auflage: 5. Auflage
Sprache: Englisch

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