Wine Science: Principles and Applications
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Table of contents
- Cover
- Contentsvii
- About the Authorxiii
- Prefacexv
- Acknowledgmentsxvii
- Chapter 1 Introduction1
- Grapevine and Wine Origin1
- Commercial Importance of Grapes and Wine5
- Wine Classification6
- Still Table Wines8
- Sparkling Wines9
- Fortified Wines (Dessert and Appetizer Wines)10
- Wine Quality10
- Health-related Aspects of Wine Consumption11
- Suggested Readings13
- References13
- Chapter 2 Grape Species and Varieties15
- Introduction15
- The Genus Vitis16
- Geographic Origin and Distribution of Vitis and Vitis vinifera19
- Domestication of Vitis vinifera21
- Cultivar Origins26
- Grapevine Improvement31
- Standard Breeding Techniques31
- Genetic Engineering33
- Clonal Selection34
- Somaclonal Selection and Mutation38
- Grapevine Cultivars38
- Vitis vinifera Cultivars39
- Interspecies Hybrids43
- Suggested Readings45
- References46
- Chapter 3 Grapevine Structure and Function50
- Vegetative Structure and Function50
- The Root System51
- The Shoot System56
- Tendrils61
- Leaves62
- Reproductive Structure and Development67
- Inflorescence (Flower Cluster)67
- Berry Growth and Development74
- Suggested Readings98
- References100
- Chapter 4 Vineyard Practice108
- Vine Cycle and Vineyard Activity108
- Management of Vine Growth111
- Yield/Quality Ratio111
- Physiological Effects of Pruning114
- Pruning Options116
- Pruning Level and Timing117
- Bearing Wood Selection122
- Pruning Procedures122
- Training Options and Systems123
- Canopy Management and Training System Development132
- Selected Training Systems132
- Ancient Roman Example137
- Control of Vine Vigor (Devigoration)139
- Rootstock140
- Vine Propagation and Grafting144
- Multiplication Procedures144
- Grafting146
- Soil Preparation149
- Vineyard Planting and Establishment149
- Irrigation150
- Timing and Need for Irrigation155
- Water Quality and Salinity156
- Types of Irrigation157
- Fertilization160
- Factors Affecting Nutrient Supply and Acquisition160
- Assessment of Nutrient Need163
- Nutrient Requirements165
- Organic Fertilizers172
- Disease, Pest, and Weed Control175
- Control of Pathogens177
- Consequences of Pathogenesis for Fruit Quality183
- Examples of Grapevine Diseases and Pests185
- Harvesting212
- Criteria for Harvest Timing212
- Sampling215
- Harvest Mechanisms216
- Measurement of Vineyard Variability220
- Suggested Readings221
- References223
- Chapter 5 Site Selection and Climate239
- Soil Influences240
- Geologic Origin240
- Texture240
- Structure241
- Drainage and Water Availability242
- Soil Depth243
- Soil Fauna and Flora243
- Nutrient Content and pH245
- Color245
- Organic Content246
- Topographic Influences246
- Solar Exposure247
- Wind Direction248
- Frost and Winter Protection248
- Altitude248
- Drainage249
- Atmospheric Influences249
- Temperature251
- Solar Radiation259
- Wind263
- Water264
- Suggested Readings265
- References266
- Chapter 6 Chemical Constituents of Grapes and Wine270
- Introduction270
- Overview of Chemical Functional Groups271
- Chemical Constituents274
- Water274
- Sugars274
- Pectins, Gums, and Related Polysaccharides275
- Alcohols276
- Acids278
- Phenols and Related Phenol (Phenyl) Derivatives281
- Aldehydes and Ketones300
- Acetals301
- Esters301
- Lactones and Other Oxygen Heterocycles303
- Terpenes and Oxygenated Derivatives304
- Nitrogen-containing Compounds305
- Sulfur-containing Compounds307
- Hydrocarbons and Derivatives309
- Macromolecules309
- Vitamins311
- Dissolved Gases311
- Minerals316
- Chemical Nature of Varietal Aromas317
- Appendix 6.1320
- Appendix 6.2321
- Appendix 6.3322
- Suggested Readings322
- References323
- Chapter 7 Fermentation332
- Basic Procedures of Wine Production333
- Prefermentation Practices334
- Destemming334
- Sorting335
- Crushing336
- Supraextraction336
- Maceration (Skin Contact)336
- Dejuicing340
- Pressing340
- Must Clarification343
- Adjustments to Juice and Must344
- Alcoholic Fermentation352
- Fermentors352
- Fermentation355
- Biochemistry of Alcoholic Fermentation358
- Yeasts363
- Environmental Factors Affecting Fermentation373
- Malolactic Fermentation388
- Lactic Acid Bacteria389
- Effects of Malolactic Fermentation391
- Origin and Growth of Lactic Acid Bacteria394
- Control401
- Appendix 7.1403
- Appendix 7.2404
- Suggested Readings404
- References406
- Chapter 8 Postfermentation Treatments and Related Topics418
- Wine Adjustments418
- Acidity and pH Adjustment419
- Sweetening421
- Dealcoholization422
- Flavor Enhancement422
- Sur lies Maturation422
- Color Adjustment423
- Blending424
- Stabilization and Clarification425
- Stabilization425
- Fining435
- Clarification438
- Aging441
- Effects of Aging443
- Factors Affecting Aging448
- Rejuvenation of Old Wines451
- Aging Potential451
- Oak and Cooperage452
- Oak Species and Wood Properties452
- Barrel Production457
- Chemical Composition of Oak466
- Oxygen Uptake469
- In-barrel Fermentation470
- Advantages and Disadvantages of Oak Cooperage470
- Alternative Sources of Oak Flavor471
- Other Cooperage Materials472
- Cork and Other Bottle Closures473
- Cork473
- Cork Faults481
- Alternative Bottle Closures484
- Cork Insertion486
- Bottles and Other Containers488
- Glass Bottles489
- Bag-in-box Containers492
- Wine Spoilage493
- Cork-related Problems493
- Yeast-induced Spoilage494
- Bacteria-induced Spoilage496
- Sulfur Off-odors499
- Additional Spoilage Problems502
- Accidental Contamination504
- Suggested Readings506
- References507
- Chapter 9 Specific and Distinctive Wine Styles520
- Sweet Table Wines520
- Botrytized Wines521
- Nonbotrytized Sweet Wine526
- Red Wine Styles527
- Recioto-style Wines527
- Carbonic Maceration Wines529
- Sparkling Wines538
- Traditional Method538
- Transfer Method546
- Bulk Method547
- Other Methods548
- Carbonation548
- Production of Rosé and Red Sparkling Wines548
- Effervescence and Foam Characteristics548
- Fortified Wines552
- Sherry and Sherry-like Wines552
- Porto and Port-like Wines560
- Madeira563
- Vermouth564
- Brandy565
- Suggested Readings570
- References571
- Chapter 10 Wine Laws, Authentication, and Geography577
- Appellation Control Laws577
- Basic Concepts and Significance577
- Geographic Expression579
- Detection of Wine Misrepresentation and Adulteration586
- Validation of Geographic Origin586
- Validation of Conformity to Wine Production Regulations588
- World Wine Regions589
- Western Europe590
- North Africa and the Near East619
- Far East619
- Australia and New Zealand620
- South Africa625
- South America627
- North America630
- Suggested Readings636
- References638
- Chapter 11 Sensory Perception and Wine Assessment641
- Visual Sensations641
- Color641
- Clarity643
- Viscosity643
- Spritz (Effervescence)643
- Tears643
- Taste and Mouth-feel644
- Taste644
- Factors Influencing Taste Perception646
- Mouth-feel648
- Taste and Mouth-feel Sensations in Wine Tasting651
- Odor652
- The Olfactory System652
- Odorants and Olfactory Stimulation655
- Sensations from the Trigeminal Nerve657
- Odor Perception657
- Factors Affecting Olfactory Perception660
- Odor Assessment in Wine Tasting662
- Off-odors662
- Wine Assessment and Sensory Analysis664
- Conditions for Sensory Analysis665
- Wine Score Cards667
- Number of Tasters668
- Tasters669
- Training669
- Measuring Tasting Acuity and Consistency669
- Wine-tasting Technique670
- Appearance670
- Orthonasal Odor671
- In-mouth Sensations672
- Finish674
- Assessment of Overall Quality674
- Wine Terminology674
- Statistical and Descriptive Analysis of Tasting Results675
- Simple Tests675
- Analysis of Variance676
- Multivariate Analysis and Descriptive Analysis of Wine676
- Objective Wine Analysis677
- Appendix 11.1678
- Suggested Readings679
- References679
- Chapter 12 Wine and Health686
- Introduction686
- Metabolism of Alcohol687
- Physiological Actions688
- Food Value689
- Digestion689
- Phenolic Bioavailability690
- Antimicrobial Effects691
- Cardiovascular Disease691
- Antioxidant Effects694
- Vision694
- Neurodegenerative Diseases695
- Osteoporosis695
- Gout695
- Arthritis695
- Diabetes695
- Goitre696
- Kidney Stones696
- Cancer696
- Allergies and Hypersensitivity696
- Headaches698
- Dental Erosion700
- Fetal Alcohol Syndrome700
- Contraindications700
- Wine and Medications701
- Suggested Readings701
- References702
- Glossary707
- A707
- B708
- C708
- D710
- E710
- F710
- G711
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- X717
- Y717
- Index719
- A719
- B721
- C723
- D726
- E726
- F727
- G729
- H730
- I731
- J732
- K732
- L732
- M733
- N735
- O736
- P737
- Q739
- R739
- S740
- T743
- U745
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- W746
- X747
- Y747
- Z747
- Series749
- Color Plates753
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 varietyies, 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
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 varietyies, 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