Wine Science

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Wine Science,

Edition 5 Principles and Applications

Editors: By Ronald S. Jackson

Publication Date: 02 Apr 2020

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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 presents sections on the most important information regarding wine laws, authentication, the latest technology used in wine production, and expert-insights into the sensory appreciation of wine and its implications in health. This book is ideal for anyone seeking to understand the science that produces quality wines of every type.

Key Features

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

About the author

By Ronald S. Jackson, Brock University, Cool Climate Oenology and Viticulture Institute, St. Catharine's, Ontario, Canada

ISBN: 9780128161180

Page Count: 1030

Retail Price :

Jackson, Wine Tasting, 4e, Jan 2017, 9780128018132, $95.00
Kosseva, Science and Technology of Fruit Wine Production, 2016, 9780128008508, $125.00
Keller, The Science of Grapevines: Anatomy and Physiology, 2e, 2015, 9780124199873, $150.00

Grape growers, fermentation technologists; students of enology and viticulture, enologists, viticulturalists

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