Wine Science: Principles, Practice, Perception
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Table of contents
- Contentsvii
- Prefacexiii
- Acknowledgmentsxv
- Chapter 1. Introduction1
- Grapevine and Wine Origins1
- Commercial Importance of Grapes and Wine4
- Wine Classification6
- Wine Quality9
- Health-Related Aspects of Wine Consumption10
- Suggested Readings11
- References11
- Chapter 2. Grape Species and Varieties13
- Introduction13
- The Genus Vitis14
- Geographical Origin and Distribution of Vitis and Vitis vinifera17
- Domestication of Vitis vinifera17
- Cultivar Origins24
- Grapevine Improvement27
- Grapevine Cultivars34
- Suggested Readings40
- References41
- Chapter 3. Grapevine Structure and Function45
- Vegetative Structure and Function45
- Reproductive Structure and Development60
- Suggested Readings88
- References90
- Chapter 4. Vineyard Practice96
- Vine Cycle and Vineyard Activity96
- Management of Vine Growth99
- Rootstock123
- Vine Propagation and Grafting127
- Irrigation133
- Fertilization140
- Disease, Pest, and Weed Control153
- Harvesting184
- Suggested Readings191
- References193
- Chapter 5. Site Selection and Climate204
- Introduction204
- Soil Influences205
- Topographic Influences211
- Atmospheric Influences214
- Suggested Readings228
- References229
- Chapter 6. Chemical Constituents of Grapes and Wine232
- Introduction232
- Chemical Constituents236
- Chemical Nature of Varietal Aromas269
- Appendix 6.1271
- Appendix 6.2272
- Appendix 6.3273
- Suggested Readings273
- References275
- Chapter 7. Fermentation281
- Basic Procedures of Wine Production282
- Prefermentation Practices283
- Alcoholic Fermentation295
- Malolactic Fermentation330
- Appendix 7.1343
- Appendix 7.2344
- Suggested Readings344
- References346
- Chapter 8. Postfermentation Treatments and Related Topics355
- Wine Adjustments355
- Stabilization and Clarification362
- Aging375
- Oak and Cooperage383
- Cork and Other Bottle Closures401
- Bottles and Other Containers412
- Wine Spoilage415
- Suggested Readings425
- References426
- Chapter 9. Specific and Distinctive Wine Styles434
- Introduction434
- Sweet Table Wines434
- Red Wine Styles441
- Sparkling Wines451
- Fortified Wines463
- Suggested Readings478
- References479
- Chapter 10. Wine Laws, Authentication, and Geography482
- Appellation Control Laws482
- Detection of Wine Misrepresentation and Adulteration490
- World Wine Regions494
- Suggested Readings539
- References541
- Chapter 11. Sensory Perception and Wine Assessment544
- Visual Sensations544
- Taste and Mouth-Feel546
- Odor554
- Wine Assessment and Sensory Analysis564
- Tasters568
- Wine-Tasting Technique569
- Statistical and Descriptive Analysis of Tasting Results574
- Objective Wine Analysis578
- Appendix 11.1579
- Appendix 11.2580
- Appendix 11.3581
- Appendix 11.4581
- Appendix 11.5583
- Appendix 11.6584
- Suggested Readings585
- References586
- Chapter 12. Wine, Health, and Food591
- Wine and Health591
- Wine as a Food Beverage600
- Suggested Readings605
- References605
- Glossary609
- Index621
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
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