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Wine scienceprinciples and applicati...
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Jackson, Ron S.
Wine scienceprinciples and applications /
Record Type:
Electronic resources : Monograph/item
Title/Author:
Wine scienceRonald S. Jackson.
Reminder of title:
principles and applications /
Author:
Jackson, Ron S.
Published:
Amsterdam ;Elsevier/Academic Press,2008.
Description:
xvii, 751 p., [18] p. of plates :ill. (some col.), maps ;29 cm.
Notes:
Previous ed.: 2000.
Series:
Food science and technology international series
Subject:
Wine and wine making.
Online resource:
An electronic book accessible through the World Wide Web; click for information
ISBN:
9780123736468
Wine scienceprinciples and applications /
Jackson, Ron S.
Wine science
principles 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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principles and applications /
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Ronald S. Jackson.
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3rd ed.
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Amsterdam ;
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2008.
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Elsevier/Academic Press,
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xvii, 751 p., [18] p. of plates :
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ill. (some col.), maps ;
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29 cm.
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Food science and technology international series
500
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Previous ed.: 2000.
504
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Includes bibliographical references and index.
505
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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
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Electronic reproduction.
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Amsterdam :
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Elsevier Science & Technology,
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2008.
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Mode of access: World Wide Web.
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System requirements: Web browser.
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Title from title screen (viewed on Dec. 9, 2008).
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Access may be restricted to users at subscribing institutions.
650
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Wine and wine making.
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213033
650
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Viticulture.
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194248
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Electronic books.
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ScienceDirect (Online service)
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http://www.sciencedirect.com/science/book/9780123736468
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An electronic book accessible through the World Wide Web; click for information
994
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TEF
based on 0 review(s)
ALL
電子館藏
Items
1 records • Pages 1 •
1
Inventory Number
Location Name
Item Class
Material type
Call number
Usage Class
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Opac note
Attachments
000000029115
電子館藏
1圖書
電子書
EB TP548 J12 2002
一般使用(Normal)
On shelf
0
1 records • Pages 1 •
1
Multimedia
Multimedia file
http://www.sciencedirect.com/science/book/9780123736468
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