Wine Science: Principles, Practice, Perception (Food Science and Technology) (Hardcover)

by Ron S. Jackson (Author) "Wine may have an archeological record going back more than 7.5 thousand years, with earliest suspected wine residues dating from the early to mid-fifth millennium..." (more)
Key Phrases: potential wine quality, labrusca cultivars, cane maturation, New York, International Symposium, New Zealand (more...)

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)

Product Description
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

See all Editorial Reviews

Product Details

• Hardcover: 654 pages
• Publisher: Academic Press; 2 edition (May 15, 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.com Sales Rank: #782,502 in Books (See Bestsellers in Books)

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 International) (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.

11 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 International) (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...