For people involved in wine tastings, commercial judging, quality assessment of wineries, wine societies, wine appreciation courses, or training of tasters (wineries, wine merchants, university courses). Also serious wine connoisseurs who want to maximize their perception and appreciation of wine.
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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 varieties, 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 Amazon Exclusive: Ronald Jackson on Wine Science, Third Edition
When the opportunity presented itself to teach a course in wine technology, it was discouraging to find that most texts failed to mention many aspects that personally seemed fascinating. These included topics such as the evolution of grape vines, the origin of cultivars, the essential differences between the multitude of training systems, soil microbiology, cold hardiness, the breeding and origin of wine yeasts, cork structure and function, oak anatomy relative to barrel making, various special wine making techniques (e.g., botrytised, appassimento, and carbonic maceration wines), the logic behind various appellation control laws, and the psychophysiology of wine sensory evaluation. With so many topics missing, I seized on the chance to fill the void. The reception Wine Science has received appears to have justified my view that what was lacking did indeed merit coverage. The continued positive response to Wine Science has encouraged me to ferret out even more captivating information with each new edition, often finding it in the most unexpected places. Mining the literature has led to discovering titillating knowledge on the historical origins of important techniques or procedures now “traditional.” I have chosen to include some historical data as well as it provides a brief break from the rigors of hardcore science. The recent flood of research on the potential benefits of moderate wine consumption validated its inclusion in subsequent editions, along with data on the origin of the multiple forms of wine-induced headaches. I have also been emboldened to insert my own views on some contentious issues, while avoiding the temptation to preach any specific philosophic, regional or cultural bias. Wine production is still as much an art as a science, where individual producers must respond both to their own percepts of quality as well as local and seasonal conditions. Thus, I made the conscious choice to provide only information on which judicious decisions can be made. In a text such as this that is designed for worldwide use, it is even more important to provide discussions on the pros and cons of particular procedural or production options than attempt to give “how to” instructions. To help both clarify basic trends, and supply precise data for those interested in details, most illustrations are from research articles. This also provides specifics as to the original source of the data. Although presenting our current understanding of wine and grape production has been paramount, it is also important to note limitations and gaps in that knowledge. It is a classic truism that the more we know, the more we understand what we still need to know. It is my hope that I’ve provided the reader with new knowledge, and will inspire further research in this intriguing world.
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 varieties, 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 Amazon Exclusive: Ronald Jackson on Wine Science, Third Edition
When the opportunity presented itself to teach a course in wine technology, it was discouraging to find that most texts failed to mention many aspects that personally seemed fascinating. These included topics such as the evolution of grape vines, the origin of cultivars, the essential differences between the multitude of training systems, soil microbiology, cold hardiness, the breeding and origin of wine yeasts, cork structure and function, oak anatomy relative to barrel making, various special wine making techniques (e.g., botrytised, appassimento, and carbonic maceration wines), the logic behind various appellation control laws, and the psychophysiology of wine sensory evaluation. With so many topics missing, I seized on the chance to fill the void. The reception Wine Science has received appears to have justified my view that what was lacking did indeed merit coverage. The continued positive response to Wine Science has encouraged me to ferret out even more captivating information with each new edition, often finding it in the most unexpected places. Mining the literature has led to discovering titillating knowledge on the historical origins of important techniques or procedures now “traditional.” I have chosen to include some historical data as well as it provides a brief break from the rigors of hardcore science. The recent flood of research on the potential benefits of moderate wine consumption validated its inclusion in subsequent editions, along with data on the origin of the multiple forms of wine-induced headaches. I have also been emboldened to insert my own views on some contentious issues, while avoiding the temptation to preach any specific philosophic, regional or cultural bias. Wine production is still as much an art as a science, where individual producers must respond both to their own percepts of quality as well as local and seasonal conditions. Thus, I made the conscious choice to provide only information on which judicious decisions can be made. In a text such as this that is designed for worldwide use, it is even more important to provide discussions on the pros and cons of particular procedural or production options than attempt to give “how to” instructions. To help both clarify basic trends, and supply precise data for those interested in details, most illustrations are from research articles. This also provides specifics as to the original source of the data. Although presenting our current understanding of wine and grape production has been paramount, it is also important to note limitations and gaps in that knowledge. It is a classic truism that the more we know, the more we understand what we still need to know. It is my hope that I’ve provided the reader with new knowledge, and will inspire further research in this intriguing world.
Review
"A work of tremendous breadth, covering the science of wine from the inner workings of a vine to the pleasures and benefits of wine. Yet Jackson manages to give each topic enough depth to make his book relevant for students, practitioners, scientists - and wine lovers." - Dr. Markus Keller, Washington State University, Prosser, USA
"In this latest edition of Wine Science, Ron Jackson provides a wealth of scientific material on grape growing and wine making. The real strength of this book is that he does so in a highly readable and yet authoritative format. From the origins of grape growing, through to the latest techniques for vinification and wine assessment, Ron Jackson reveals the importance of scientific research to understanding the production of wines of many different types and character." - Dr. Tim Unwin, UNESCO Chair, University of London, UK
"Wine Science is my bible...This book should be one of the cornerstones of every serious wine enthusiast's library." - Tom Stevenson, Author of Sotheby's Wine Encyclopedia
"The concept that a glass of wine confers not only pleasure and enjoyment, but has a valid science based function as one ingredient of a healthy diet and lifestyle for more adults is dealt with systematically and thoroughly in Wine Science." - Helena Conibear, Director of AIM-Alcohol in Moderation, author of The Wise Drinkers Guide & Alcohol & You
Ronald Jackson's Wine Science 3rd edition, was mentioned in an article about champagne in celebrations on LiveScience.com "However, determining the right amount of sugar required and avoiding bottle explosions took chemists almost a century to perfect, Ronald S. Jackson notes in "Wine Science." The original, sweet version became trendy in Paris among the wealthy, while the English preferred their champagne dry, and the English wine-making method became prevalent throughout most of the wine-making world."
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4 of 5 people found the following review helpful:
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This review is from: Wine Science, Third Edition: Principles and Applications (Food Science and Technology) (Hardcover)
I'd recommend this book as a reference for anyone, and wouldn't be surprised if it appears on the shelves of experienced professionals. It's not something you'd want to use as a guide to making wine, but would certainly be a great resource for more deeply understanding the process, as well as for troubleshooting problems or investigating alternative approaches.
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vineyard practice, grape breeding, wine analysis, grape growing, connaissance des spiritueux, grape pest management, foro boario, vigneron champenois Key Phrases - Capitalized Phrases (CAPs): (learn more)
Food Chem, Grapegrower Winemaker, Grape Wine Res, New York, Australian Wine Industry Technical Conference, Vigne Vin, International Symposium, New Zealand, Academic Press, South Africa, Cabernet Sauvignon, Poslferrnentatiorz Treatrnent, Food Agric, North America, American Chemical Society, Food Sci, University of California, Australian Industrial Publishers, Related Topics, United States, John Wiley, Appellation Control, Wein Wiss, World Wine Regions, Food Qual Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Surprise Me!
vineyard practice, grape breeding, wine analysis, grape growing, connaissance des spiritueux, grape pest management, foro boario, vigneron champenois Key Phrases - Capitalized Phrases (CAPs): (learn more)
Food Chem, Grapegrower Winemaker, Grape Wine Res, New York, Australian Wine Industry Technical Conference, Vigne Vin, International Symposium, New Zealand, Academic Press, South Africa, Cabernet Sauvignon, Poslferrnentatiorz Treatrnent, Food Agric, North America, American Chemical Society, Food Sci, University of California, Australian Industrial Publishers, Related Topics, United States, John Wiley, Appellation Control, Wein Wiss, World Wine Regions, Food Qual Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Surprise Me!
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