(H/B) WINE SCIENCE

Παρουσίαση

Wine Science, Fourth Edition, covers the three pillars of wine science: grape culture, wine production, and sensory evaluation. It discusses grape anatomy, physiology and evolution, wine geography, wine and health, and the scientific basis of food and wine combinations. It also covers topics not found in other enology or viticulture texts, including details on cork and oak, specialized wine making procedures, and historical origins of procedures.
New to this edition are expanded coverage on micro-oxidation and the cool prefermentative maceration of red grapes; the nature of the weak fixation of aromatic compounds in wine -- and the significance of their release upon bottle opening; new insights into flavor modification post bottle; the shelf-life of wine as part of wine aging; and winery wastewater management. Updated topics include precision viticulture, including GPS potentialities, organic matter in soil, grapevine pests and disease, and the history of wine production technology.
This book is a valuable resource for grape growers, fermentation technologists; students of enology and viticulture, enologists, and viticulturalists. (From the publisher)

Περιεχόμενα

1. Introduction
Grapevine and Wine Origin
Commercial Importance of Grapes and Wine
Wine Classification
Wine Quality
Health-Related Aspects of Wine Consumption
2. Grape Species and Varieties
Introduction
The Genus Vitis
Geographic Origin and Distribution of Vitis and Vitis vinifera
Domestication of Vitis vinifera
Cultivar Origins
Recorded Cultivar Development
Grapevine Improvement
3. Grapevine Structure and Function
Structure and Function
Reproductive Structure and Development
Suggested Reading
Root System
Shoot System
Photosynthesis and Transpiration
Reproductive System
Berry Maturation
Factors Affecting Berry Maturation
4. Vineyard Practice
Vine Cycle and Vineyard Activity
Management of Vine Growth
Rootstock
Vine Propagation and Grafting
Irrigation
Fertilization
Disease, Pest, and Weed Management
Harvesting
5. Site Selection and Climate
Soil Influences
Topographic Influences
Atmospheric Influences
6. Chemical Constituents of Grapes and Wine
Introduction
Overview of Chemical Functional Groups
Chemical Constituents
Chemical Nature of Varietal Aromas
7. Fermentation
Basic Procedures of Wine Production
Prefermentation Practices
Alcoholic 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
Wastewater Treatment
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
Oral Sensations
Odor
Wine Assessment and Sensory Analysis
Tasters
Wine-Tasting Technique
Statistical and Descriptive Analysis of Tasting Results
Objective Wine Analysis
12. Wine, Food and Health
Wine and Food
Wine and Health
Alcohol Metabolism
Physiological Actions
Food Value
Digestion
Phenolic Bioavailability
Antimicrobial Effects
Cardiovascular Disease
Antioxidant Effects
Vision
Neurodegenerative Diseases
Osteoporosis
Gout
Arthritis
Diabetes
Goitre
Kidney Stones
Cancer
Allergies and Hypersensitivity
Headaches
Dental Erosion
Fetal Alcohol Syndrome
Toxins
Contraindications
Wine and Medications