Wine Science: Principles, Practice, Perception (Food Science and Technology)
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..."
- CARBOHYDRATE POLYMERS (2005)
Book 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
Wine Science: Principles, Practice, Perception (Food Science and Technology)
Wine Science: Principles, Practice, Perception (Food Science and Technology),Ronald S. Jackson,Academic Press,012379062X,Beverage Technology,Beverages - Beer,Beverages - Wine & Spirits,Cooking,Food Science,Gardening,Regional - General,Technology & Industrial Arts,Viticulture,Wine And Wine-Making,Wine and wine making,Technology / Food Industry & Science
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