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Wine scienceprinciples and applicati...

Jackson, Ron S.

Wine scienceprinciples and applications /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Wine scienceRonald S. Jackson.
其他題名:	principles and applications /
作者:	Jackson, Ron S.
出版者:	Amsterdam ;Elsevier/Academic Press,2008.
面頁冊數:	xvii, 751 p., [18] p. of plates :ill. (some col.), maps ;29 cm.
附註:	Previous ed.: 2000.
叢書名:	Food science and technology international series
標題:	Wine and wine making.
電子資源:	An electronic book accessible through the World Wide Web; click for information
ISBN:	9780123736468

Wine scienceprinciples and applications /
Jackson, Ron S.

Wine scienceprinciples and applications /[electronic resource] :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.

Previous ed.: 2000.

Includes bibliographical references and index.

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.

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.

Electronic reproduction.
Amsterdam :
Elsevier Science & Technology,
2008.

Mode of access: World Wide Web.

ISBN: 9780123736468

Source: 132114:132221Elsevier Science & Technologyhttp://www.sciencedirect.comSubjects--Topical Terms:

213033
Wine and wine making.
Index Terms--Genre/Form:

214472
Electronic books.

LC Class. No.: TP548 / .J15 2008eb

Dewey Class. No.: 663.2

National Agricultural Library Call No.: TP548 / .J33 2008

Wine scienceprinciples and applications /
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245 1 0 $a Wine science $h [electronic resource] : $b principles and applications / $c Ronald S. Jackson.
250 $a 3rd ed.
260 $a Amsterdam ; $a Boston : $c 2008. $b Elsevier/Academic Press,
300 $a xvii, 751 p., [18] p. of plates : $b ill. (some col.), maps ; $c 29 cm.
440 0 $a Food science and technology international series
500 $a Previous ed.: 2000.
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.
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.
533 $a Electronic reproduction. $b Amsterdam : $c Elsevier Science & Technology, $d 2008. $n Mode of access: World Wide Web. $n System requirements: Web browser. $n Title from title screen (viewed on Dec. 9, 2008). $n Access may be restricted to users at subscribing institutions.
650 0 $a Wine and wine making. $3 213033
650 0 $a Viticulture. $3 194248
655 7 $a Electronic books. $2 local. $3 214472
710 2 $a ScienceDirect (Online service) $3 307425
856 4 0 $3 ScienceDirect $u http://www.sciencedirect.com/science/book/9780123736468 $z An electronic book accessible through the World Wide Web; click for information
994 $a C0 $b TEF