Wine Science, Second Edition: Principles, Practice, Perception (Food Science and Technology) [Hardcover]

Ronald S. Jackson (Author)

Book Description

ISBN-10: 012379062X | ISBN-13: 978-0123790620 | Publication Date: May 11, 2000 | Edition: 2

The second edition of Wine Science: Principles, Practice, Perception updates the reader with current processes and methods of wine science, including an analysis of the advantages and disadvantages of various new grape cultivar clones, wine yeast strains, and malolactic bacteria. It also addresses current research in wine consumption as related to health. The many added beautiful color photographs, graphs, and charts help to make the sophisticated techniques described easily understandable. This book is an essential part of a any library.

Key Features
* Univerally appealing to non-technologists and technologists alike
* Includes section on Wine and Health which covers the effects of wine consumption on cardiovascular diseases, headaches, and age-related macular degeneration
* Covers sophisticated techniques in a clear, easily understood manner
* Presents a balance between the objective science of wine chemistry and the subjective study of wine appreciation
* Provides updated information involving advantages/disadvantages of various grape cultivar clones, wine yeast strains, and malolactic bacteria
* Chapter on recent historical findings regarding the origin of wine and wine making processes

Editorial Reviews

Review

"The informative volume provides an up-to-date, clearly written and comprehensive account of wine science, and is therefore of value as an essential reference tool for students of enology and viticulture. It will also be of great value to grape growers, wine makers, and people interested in wine and its production."
- CARBOHYDRATE POLYMERS (2005)

From the Back Cover

This Second Edition of Wine Science: Principles, Practice, Perception is an exhaustive account of all aspects of wine making and wine tasting. The book updates the reader with current processes and methods of wine science, including an analysis of the desirable and undesirable characteristics of several grape cultivars, yeast species, and lactic acid bacteria strains. The author highlights the advantages and disadvantages of various vineyard and winery options including several international practices. This text also addresses current research in wine consumption as related to health and includes many additional color photographs, graphs, charts and tabular information that help elucidate the many techniques that are described.

Wine Science, Second Edition provides a comprehensive, unified discussion of the theory and application of viticultural, enological, and wine evaluation practices. This book is an absolutely essential part of any wine library. It will be of great interest to students and professors of enology and viticulture, grape growers, wine makers, fermentation technologists, an anyone else interested in wine or its production.

See all Editorial Reviews

Product Details

• Hardcover: 645 pages
• Publisher: Academic Press; 2 edition (May 11, 2000)
• Language: English
• ISBN-10: 012379062X
• ISBN-13: 978-0123790620
• Product Dimensions: 10.9 x 8.8 x 1.3 inches
• Shipping Weight: 3.8 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #1,175,270 in Books (See Top 100 in Books)

More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

Most Helpful Customer Reviews

23 of 23 people found the following review helpful:

5.0 out of 5 stars Comprehensive scientific overview, November 14, 1999

By A Customer

This review is from: Wine Science: Principles and Applications (Food Science and Technology) (Hardcover)

Jackson provides a well-written overview of viticulture and oenology, with academic rigour and a bias towards more recent research. This book was very useful in my studies through the Cape Wine Academy, and I expect it to continue being a useful reference. Make sure to pick up the second edition, it contains significantly more material than the first.

Especially valuable is the clear exposition of complex biological or biochemical processes, which allows excess detail to be ignored while still maintaining readability (rather more useful than trying to fill in the scientific gaps in consumer-oriented books). Meticulously referenced, and good value for the serious student of wine, even at the steep academic-textbook price.

12 of 18 people found the following review helpful:

5.0 out of 5 stars As good as a book around, December 7, 1999

By A Customer

This review is from: Wine Science: Principles and Applications (Food Science and Technology) (Hardcover)

This book covers many principals of viticulture and enology, and does very, very well.

A great companion to either an enologist or viticulturist seeking new points of view, or a great record of principals all in one book

Fantastic...