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Wine science : principles and applications /
With its three previous best-selling editions, Wine Science has proven to be an extensive account of the three central tenets of wine science: grape cultivation, wine production, and wine assessment. This fourth edition presents the latest updates on current wine production methods in a framework th...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London :
Academic Press,
2014.
|
| Edición: | Fourth edition. |
| Colección: | Food science and technology (Academic Press)
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 003 | OCoLC | ||
| 005 | 20231120111604.0 | ||
| 006 | m o d | ||
| 007 | cr ||||||||||| | ||
| 008 | 140414s2014 enkaf ob 001 0 eng d | ||
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| 020 | |a 9780123814692 |q (electronic bk.) | ||
| 020 | |a 0123814693 |q (electronic bk.) | ||
| 020 | |a 0123814685 | ||
| 020 | |a 9780123814685 | ||
| 020 | |z 9780123814685 |q (print) | ||
| 035 | |a (OCoLC)880683591 |z (OCoLC)958081840 |z (OCoLC)1105189385 |z (OCoLC)1105571001 | ||
| 050 | 4 | |a TP548 | |
| 072 | 7 | |a TEC |x 012000 |2 bisacsh | |
| 082 | 0 | 4 | |a 663.2 |2 23 |
| 100 | 1 | |a Jackson, Ron S., |e author. | |
| 245 | 1 | 0 | |a Wine science : |b principles and applications / |c Ronald S. Jackson. |
| 250 | |a Fourth edition. | ||
| 264 | 1 | |a London : |b Academic Press, |c 2014. | |
| 300 | |a 1 online resource (xvii, 960 pages, 36 unnumbered pages of plates) : |b illustrations (some color) | ||
| 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 | |
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Print version record. | |
| 520 | |a With its three previous best-selling editions, Wine Science has proven to be an extensive account of the three central tenets of wine science: grape cultivation, wine production, and wine assessment. This fourth edition presents the latest updates on current wine production methods in a framework that explains the use, as well as the advantages and disadvantages of alternate procedures. Ronald Jackson's wealth of experience is matched by his ability to effectively communicate, making this book ideal for those seriously interested in the science of wine as well as professionals, professors and students. | ||
| 505 | 0 | |a Machine generated contents note: 1. Introduction -- Grapevine and Wine Origin -- 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 -- Suggested Reading -- References -- 2. Grape Species and Varieties -- Introduction -- The Genus Vitis -- 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 -- Interspecies Hybrids -- Suggested Reading -- References -- 3. Grapevine Structure and Function -- Structure and Function -- The Root System -- The Shoot System -- Tendrils -- Leaves -- Reproductive Structure and Development -- Inflorescence (Flower Cluster) -- Berry Growth and Development -- Suggested Reading -- Root System -- Shoot System -- Photosynthesis and Transpiration -- Reproductive System -- Berry Maturation -- Factors Affecting Berry Maturation -- References -- 4. Vineyard Practice -- Vine Cycle and Vineyard Activity -- Management of Vine Growth -- Yield/Quality Ratio -- Physiological Effects of Pruning -- Pruning Options -- Pruning Level and Timing -- Bearing Wood Selection -- Pruning Procedures -- Training Options and Systems -- Selected Training Systems -- Ancient Roman Example -- Vigor Regulation (Devigoration) -- Rootstock -- Vine Propagation and Grafting -- Multiplication Procedures -- Grafting -- Soil Preparation -- Vineyard Planting and Establishment -- Irrigation -- Timing and Need for Irrigation -- Water Quality and Salinity -- Types of Irrigation -- Fertilization -- Factors Affecting Nutrient Supply and Acquisition -- Assessment of Nutrient Need -- Nutrient Requirements -- Organic Fertilizers -- Disease, Pest, and Weed Management -- Pathogen Control -- Consequences of Pathogenesis for Fruit Quality -- Examples of Grapevine Diseases and Pests -- Harvesting -- Criteria for Harvest Timing -- Sampling -- Harvest Mechanisms -- Measurement of Vineyard Variability -- Suggested Reading -- References -- 5. Site Selection and Climate -- Soil Influences -- Geologic Origin -- Texture -- Structure -- Drainage and Water Availability -- Soil Depth -- Soil Fauna and Flora -- Nutrient Content and pH -- Color -- Organic Content -- Topographic Influences -- Solar Exposure -- Wind Direction -- Frost and Winter Protection -- Altitude -- Drainage -- Atmospheric Influences -- Minimum Climatic Requirements -- Temperature -- Solar Radiation -- Wind -- Water -- Suggested Reading -- References -- 6. Chemical Constituents of Grapes and Wine -- Introduction -- Overview of Chemical Functional Groups -- Chemical Constituents -- Water -- Sugars -- Pectins, Gums, and Related Polysaccharides -- Alcohols -- Acids -- Phenolics and Related Phenyl Derivatives -- Aldehydes and Ketones -- Acetals -- Esters -- Lactones and Other Oxygen Heterocycles -- Terpenes and Their Oxygenated Derivatives -- Nitrogen-containing Compounds -- Sulfur-Containing Compounds -- Hydrocarbons and Derivatives -- Macromolecules and Growth Factors -- Vitamins -- Dissolved Gases -- Minerals -- Chemical Nature of Varietal Aromas -- Appendix 6.1 -- Appendix 6.2 -- Appendix 6.3 -- Suggested Reading -- References -- 7. Fermentation -- Basic Procedures of Wine Production -- Prefermentation Practices -- Sorting -- Quality Assessment -- Stemming and Crushing -- Supraextraction -- Maceration (Skin Contact) -- Dejuicing -- Pressing -- Must Clarification -- Adjustments to Juice and Must -- Alcoholic Fermentation -- Fermentors -- Fermentation -- Biochemistry of Alcoholic Fermentation -- Yeasts -- Yeast Identification -- Genetic Modification -- Environmental Factors Affecting Fermentation -- Malolactic Fermentation -- Lactic Acid Bacteria -- Effects of Malolactic Fermentation -- Origin and Growth of Lactic Acid Bacteria -- Factors Affecting Malolactic Fermentation -- Control -- Appendix 7.1 -- Appendix 7.2 -- Suggested Reading -- References -- 8. Post-Fermentation Treatments and Related Topics -- Wine Adjustments -- Acidity and pH Adjustment -- Sweetening -- Dealcoholization -- Flavor Enhancement -- Sur lies Maturation -- Color Adjustment -- Blending -- Stabilization and Clarification -- Stabilization -- Fining -- Clarification -- Aging -- Effects of Aging -- Factors Affecting Aging -- Rejuvenation of Old Wines -- Aging Potential -- Oak and Cooperage -- Oak Species and Wood Properties -- Barrel Production -- Chemical Composition of Oak -- Oxygen Uptake -- In-Barrel Fermentation -- Advantages and Disadvantages of Oak Cooperage -- Alternative Sources of Oak Flavor -- Other Cooperage Materials -- Cork and Other Bottle Closures -- Cork -- Cork Faults -- Alternative Bottle Closures -- Cork Insertion -- Bottles and Other Containers -- Glass Bottles -- Bag-in-Box Containers -- Wine Spoilage -- Cork-Related Problems -- Yeast-Induced Spoilage -- Bacterial-Induced Spoilage -- Sulfur Off-Odors -- Additional Spoilage Problems -- Accidental Contamination -- Wastewater Treatment -- Treatment Systems -- Suggested Reading -- References -- 9. Specific and Distinctive Wine Styles -- Sweet Table Wines -- Botrytized Wines -- Nonbotrytized Sweet White Wine -- Red Wine Styles -- Recioto-Style Wines -- Carbonic Maceration Wines -- Sparkling Wines -- Standard Process -- Transfer Method -- Bulk Method -- Other Methods -- Carbonation -- Production of Rose and Red Sparkling Wines -- Effervescence and Foam Characteristics -- Aging -- Fortified Wines -- Sherry and Sherry-Like Wines -- Porto and Port-Like Wines -- Madeira -- Vermouth -- Brandy -- Suggested Reading -- References -- 10. Wine Laws, Authentication and Geography -- Appellation Control Laws -- Basic Concepts and Significance -- Geographic Expression -- Detection of Wine Misrepresentation and Adulteration -- Validation of Geographic Origin -- Validation of Conformity with Wine Production Regulations -- World Wine Regions -- Europe -- North Africa and the Near East -- Far East -- Australia and New Zealand -- South Africa -- South America -- North America -- References -- Suggested Reading -- Geographical Regions -- 11. Sensory Perception and Wine Assessment -- Visual Sensations -- Color -- Clarity -- Viscosity -- Spritz (Effervescence) -- Tears -- Oral Sensations -- Taste -- Factors Influencing Taste Perception -- Mouth-Feel -- Taste and Mouth-Feel Sensations in Wine Tasting -- Odor -- Olfactory System -- Odorants and Olfactory Stimulation -- Sensations from the Trigeminal Nerve -- Odor Perception -- Factors Affecting Olfactory Perception -- Odor Assessment in Wine Tasting -- Off-Odors -- Wine Assessment and Sensory Analysis -- Conditions for Sensory Analysis -- Wine Score Cards -- Number of Tasters -- Tasters -- Training -- Measuring Tasting Acuity and Consistency -- Wine-Tasting Technique -- Appearance -- Orthonasal Odor -- In-Mouth Sensations -- Finish -- Assessment of Overall Quality -- Wine Terminology -- Statistical and Descriptive Analysis of Tasting Results -- Simple Tests -- Analysis of Variance -- Sensory Analysis -- Objective Wine Analysis -- Appendix 11.1 -- Suggested Reading -- References -- 12. Wine, Food and Health -- Wine and Food -- Wine and Health -- Alcohol Metabolism -- Physiological Actions -- Food Value -- Digestion -- Phenolic Bioavailability -- Antimicrobial Effects -- Cardiovascular Disease -- Antioxidant Effects -- Vision -- Neurodegenerative Diseases -- Osteoporosis -- Gout -- Arthritis -- Diabetes -- Goitre -- Kidney Stones -- Cancer -- Allergies and Hypersensitivity -- Headaches -- Dental Erosion -- Fetal Alcohol Syndrome -- Toxins -- Contraindications -- Wine and Medications -- Suggested Reading -- References. | |
| 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 | |
| 776 | 0 | 8 | |i Print version: |t Wine science. |b New edition. |d London : Mitchell Beazley, 2014 |z 9781845338787 |w (OCoLC)864089897 |
| 830 | 0 | |a Food science and technology (Academic Press) | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780123814685 |z Texto completo |