Second Edition
by Ron S. Jackson

Features:

• Appeals to non-technologists and technologists alike
• Covers effects of wine consumption on arthritis, diabetes, and cardiovascular diseases in new section on Wine and Health
• Explains sophisticated techniques in a very clear, readable manner
• Achieves 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
• Contains new color photos and diagrams for stronger visual appeal and for making concepts more understandable
• Added chapter on recent historical findings regarding the origin of wine and wine making processes

Wine Science: Principles, Practice, Perception promises to update 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 absolutely essential part of the wine library!

Contents

1. Introduction
   Grapevine and Wine Origins
   Commercial Importance of Grapes and Wine
   Wine Classification
   Wine Quality
   Health-Related Aspects of Wine Consumption

2. Grapevine Species and Varieties
   The Genus Vitis
   Geographical Origin and Distribution of Vitis and Vitis vinifera
   Domestication of Vitis vinifrea
   Cultivar Origins
   Grapevine Improvement
   Grapevine Cultivars

3. Grapevine Structure and Function
   Vegetative Structure and Function
   Reproductive Structure and Development

4. Vineyard Practice
   Vine Cycle and Vineyard Activity
   Management of Vine Growth
   Rootstock
   Vine Propagation and Grafting
   Irrigation
   Fertilization
   Disease, Pest, and Weed Control
   Harvesting

5. Site Selection and Climate
   Soil Influences
   Topographic Influences
   Atmospheric Influences

6. Chemical Constituents of Grapes and Wine
   Chemical Constituents
   Chemical Nature of Varietal Aromas

7. Fermentation
   Basic Procedures of Wine Production
   Prefermentation Practices
   Alcoholic Fermentation
   Malolactic Fermentation

8. Post-Fermentation Treatments and Related Topics
   Wine Adjustments
   Stabilization and Clarification
   Aging
   Oak and Cooperage
   Cork and Other Bottle Closures
   Bottles and Other Containers
   Wine Spoilage

9. Specific and Distinctive Wine Styles
   Sweet Table Wines
   Red Wine Styles
   Sparkling Wines
   Fortified Wines

10. Wine Laws, Authentication, and Geography
    appellation Control Laws
    Detection of Wine Misrepresentation and Adulteration
    World Wine Regions

11. Sensory Perception and Wine Assessment
    Visual Sensations
    Taste and Mouth-Feel
    Odor
    Wine Assessment and Sensory Analysis
    Tasters
    Wine-Tasting Technique
    Statistical and Descriptive Analysis of Tasting Results

12. Wine, Health, and Food
    Wine and Health
    Wine as a Food Beverage

Glossary
Index

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