Wine science : principles and applications /

Mostrar otras versiones (3)

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 pr...

Descripción completa

Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Jackson, Ron S. (Autor)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Amsterdam : Academic Press, [2020]
Edición:Fifth edition.
Temas:
Wine and wine making.
Viticulture.
Viticulture
Wine and wine making
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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
  • 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
  • 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
  • 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
  • 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

Ejemplares similares