Wine science : principles and applications / Ronald S. Jackson, PhD.

Format:

Book

Author/Creator:

Jackson, Ron S., author.

Language:

English

Subjects (All):

Wine and wine making.

Viticulture.

Genre:

Electronic books.

Physical Description:

1 online resource : illustrations (black and white, and color), maps (color)

Edition:

Fifth edition.

Place of Publication:

Amsterdam : Academic Press, [2020].

System Details:

text file

Summary:

Wine Science: Principles and Applications, Fifth Edition, delivers in-depth information and expertise in a single, science-focused volume, including all the complexities and nuances of creating a quality wine product. From variety, to the chemistry that transforms grape to fruit to wine, the book presents sections on the most important information regarding wine laws, authentication, the latest technology used in wine production, and expert-insights into the sensory appreciation of wine and its implications in health. This book is ideal for anyone seeking to understand the science that produces quality wines of every type.

Contents:

Front Cover

Wine Science

Wine Science: Principles and Applications

Copyright

Dedication

Contents

About the Author

Preface

Acknowledgments

1

Introduction

Grapevine and wine origins

Commercial importance of grapes and wine

Wine classification

Still table wines

Sparkling wines

Fortified wines (dessert and appetizer wines)

Wine quality

Health-related aspects of wine consumption

References

Suggested readings

2

Grape species and varieties

The genus Vitis

Geographic origin and distribution of Vitis and Vitis vinifera

Domestication of Vitis vinifera

Cultivar origins

Recorded cultivar development

Grapevine improvement

Standard breeding techniques

Modern approaches to vine improvement

Clonal selection

Somaclonal selection and mutation

Grapevine cultivars

Vitis vinifera cultivars

Red cultivars

White cultivars

Interspecies hybrids

American cultivars and their hybrids

French-American hybrids (direct producers)

Suggested reading

3

Grapevine structure and function

Structure and function

The root system

The young root

Mycorrhizal and endophytic associations

Secondary tissue development

Root-system development

The shoot system

Buds

Shoots and shoot growth

Tissue development

Tendrils

Leaves

Photosynthesis and other light-activated processes

Transpiration and stomatal function

Reproductive structure and development

Inflorescence (flower cluster)

Induction

Inflorescence morphology and development

Flower development

Timing and duration of flowering

Pollination and fertilization

Flower type and genetic control

Berry growth and development

Berry structure

Seed morphology

Chemical changes during berry maturation

Growth regulators

Water uptake

Sugars

Acids

Potassium and other minerals

Phenolics

Pectins

Lipids

Nitrogen-containing compounds

Aromatic compounds

Cultural and climatic influences on berry maturation

Yield

Sunlight

Temperature

Inorganic nutrients

Water

4

Vineyard practice

Vine cycle and vineyard activity

Management of vine growth

Yield/quality ratio

Physiological effects of pruning

Pruning options

Pruning level and timing

Bearing-wood selection

Pruning procedures

Training options and systems

Bearing-wood origin

Bearing-wood length

Shoot positioning

Canopy division

Canopy height

Trunk number

Planting density and row spacing

Row orientation

Canopy management and training system development

Choice of training system

Selected training systems

Vertical shoot positioning

Scott Henry and Smart-Dyson systems

Geneva double curtain

Lyre or U system

Ruakura twin two tier

Minimal pruning

Ancient Roman example

Notes:

Previous edition: 2014.

Includes bibliographical references and index.

Print version record.

Other Format:

Print version: Jackson, Ron S. Wine science.

OCLC:

1150888967

Access Restriction:

Restricted for use by site license.