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Wine Science, Fourth Edition: Principles and Applications (Food Science and Technology), by Ronald S. Jackson
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With its three previous best-selling editions, Wine Science has proven to be an extensive account of the three central tenets of wine science: grape cultivation, wine production, and wine assessment. This fourth edition presents the latest updates on current wine production methods in a framework that explains the use, as well as the advantages and disadvantages of alternate procedures. Ronald Jackson's wealth of experience is matched by his ability to effectively communicate, making this book ideal for those seriously interested in the science of wine as well as professionals, professors and students.
New to this edition:
- Expanded coverage of 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
- Shelf-life of wine as part of wine aging
- Winery wastewater management
Updated topics including:
- Sales Rank: #134395 in Books
- Brand: Jackson, Ronald S., Ph.D.
- Published on: 2014-07-07
- Original language: English
- Number of items: 1
- Dimensions: 11.00" h x 1.70" w x 8.80" l, .0 pounds
- Binding: Hardcover
- 978 pages
Review
"This is my bible because nobody gets close to Jackson in broadening the science of wine without diluting it, extending this vast and diverse subject back to the origin of vines and forward to wine laws, geographic origin, terroir, sensory perception and health issues." --Tom Stevenson
About the Author
Ron Jackson received the bachelor's and master's degree from Queen's University and the doctrine from the University of Toronto. His time in Vineland, Ontario, and subsequently at Cornell University redirected his interest in plant disease toward viticulture and enology. As part of his regular teaching duries at Brandon University, he developed the first wine technology course in Canada. For many years he was a technical advisor to the Manitoba Liquor Control Commission, developed sensory tests to assess the tasting skills of members of its Sensory Panel, and was a member of its External Tasting Panel. He is also the author of Conserve Water, Drink Wine and several technical reviews. Dr. Jackson has resigned from his position as a professor and the chair of the Botany Department at Brandon University to concentrate on writing. He is allied with the Cool Climate Oenology and Viticulture Institute, Brock University.
Most helpful customer reviews
2 of 2 people found the following review helpful.
Absolutely recommended!
By JC
Wine Science by Ronald Jackson is an incredibly valuable book for any wine student or seriously geeky wine lover...
In it, thorough explanations of viticulture & winemaking principles and relations to the style & quality we can expect in wine influenced by those techniques. Jackson demystifies a whole series of concepts that are so misunderstood today in the wine world, even by so-called wine experts. Putting many principles in their proper perspective, they become alive & wine making become a thing of beauty...
Absolutely recommended!
0 of 0 people found the following review helpful.
Good technical text
By John B. Yale
Good text covering all aspects of grape growing and wine. Much detail and references provided. Recommended for the serious student, not those of casual interest.
0 of 0 people found the following review helpful.
For the V&E crowd
By Mellissa W
Very informative. Much like a text book, so I hope you are not looking for an easy read for education on wine and grapes.
The organization of the subjects is very logical with the beginning of crops to the end of wine and regions.
I am a V&E student in college and I can greatly appreciate this book.
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