ワインの科学（第４版） Wine Science : Principles and Applications (Food Science and Technology) （4TH）

Jackson, Ronald S., Ph.D.

Academic Pr（2014/06発売）

• 製本 Hardcover:ハードカバー版／ページ数 960 p.
• 言語 ENG
• 商品コード 9780123814685
• DDC分類 630

Full Description

Wine Science, Fourth Edition, covers the three pillars of wine sciencegrape culture, wine production, and sensory evaluation. It discusses grape anatomy, physiology and evolution, wine geography, wine and health, and the scientific basis of food and wine combinations. It also covers topics not found in other enology or viticulture texts, including details on cork and oak, specialized wine making procedures, and historical origins of procedures.New to this edition are expanded coverage on micro-oxidation and the cool prefermentative maceration of red grapes; the nature of the weak fixation of aromatic compounds in wine - and the significance of their release upon bottle opening; new insights into flavor modification post bottle; the shelf-life of wine as part of wine aging; and winery wastewater management. Updated topics include precision viticulture, including GPS potentialities, organic matter in soil, grapevine pests and disease, and the history of wine production technology.This book is a valuable resource for grape growers, fermentation technologists; students of enology and viticulture, enologists, and viticulturalists.

Contents

1. Introduction 2. Grape Species and Varieties 3. Grapevine Structure and Function 4. Vineyard Practice 5. Site Selection and Climate 6. Chemical Constituents of Grapes and Wine 7. Fermentation 8. Postfermentation Treatments and Related Topics 9. Specific and Distinctive Wine Styles 10. Wine Laws, Authentication, and Geography 11. Sensory Perception and Wine Assessment 12. Wine and Health