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Wine science : principles and applications

紀錄類型:	書目-語言資料,印刷品 : 單行本
副題名:	principles and applications
作者:	JacksonRon S.,
其他團體作者:	ScienceDirect (Online service)
出版地:	Amsterdam
出版者:	Elsevier/Academic Press;
出版年:	2008.
版本:	3rd ed.
面頁冊數:	xvii, 751 p., [18] p. of platesill. (some col.), maps : 29 cm.;
集叢名:	Food science and technology international series
標題:	Viticulture. -
標題:	Wine and wine making. -
標題:	Electronic books. -
電子資源:	http://www.sciencedirect.com/science/book/9780123736468
附註:	Electronic reproduction. Amsterdam : Elsevier Science & Technology, 2008.
摘要註:	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.
ISBN:	0123736463
內容註:	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.

Wine science : principles and applications
Jackson, Ron S.

Wine science : principles and applications / 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).
Introduction.
Electronic reproduction. Amsterdam : Elsevier Science & Technology, 2008.Previous ed.: 2000..
Includes bibliographical references and index..
ISBN 0123736463ISBN 9780123736468
Viticulture.Wine and wine making.Electronic books.

Wine science : principles and applications
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