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Wine science : principles and applications /
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. Fro...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Amsterdam ; Boston :
Elsevier/Academic Press,
2008.
|
| Edición: | 3rd ed. |
| Colección: | Food science and technology international series.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 100 | 1 | |a Jackson, Ron S. | |
| 245 | 1 | 0 | |a Wine science : |b principles and applications / |c Ronald S. Jackson. |
| 250 | |a 3rd ed. | ||
| 260 | |a Amsterdam ; |a Boston : |b Elsevier/Academic Press, |c 2008. | ||
| 300 | |a 1 online resource (xvii, 751 pages, 18 unnumbered pages of plates) : |b illustrations (some color), maps | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Food science and technology international series | |
| 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. | ||
| 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. | |
| 588 | 0 | |a Print version record. | |
| 650 | 0 | |a Wine and wine making. | |
| 650 | 0 | |a Viticulture. | |
| 650 | 6 | |a Viticulture. |0 (CaQQLa)201-0022793 | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Viticulture |2 fast |0 (OCoLC)fst01168260 | |
| 650 | 7 | |a Wine and wine making |2 fast |0 (OCoLC)fst01175907 | |
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| 653 | 0 | 0 | |a wine cultivars |
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| 653 | 0 | 0 | |a viticulture |
| 653 | 1 | 0 | |a Foods, Beverages |
| 653 | 1 | 0 | |a Voedingsmiddelen, dranken |
| 776 | 0 | 8 | |i Print version: |a Jackson, Ron S. |t Wine science. |b 3rd ed. |d Amsterdam ; Boston : Elsevier/Academic Press, 2008 |z 9780123736468 |z 0123736463 |w (OCoLC)191752279 |
| 830 | 0 | |a Food science and technology international series. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780123736468 |z Texto completo |