TY  - BOOK
AU  - Jackson,Ron S.
TI  - Wine science: principles, practice, perception 
T2  - Food science and technology international series
SN  - 9780123790620
PY  - 2000///
CY  - San Diego
PB  - Academic Press
KW  - Wine and wine making
KW  - Viticulture
KW  - Wine and winemaking
KW  - Vino
KW  - Comercialización
KW  - Viticultura
KW  - Enología
N1  - Includes bibliographical references and index; *Introduction -- *Grape Species and Varieties -- *Grapevine Structure and Function -- *Vineyard Practice -- *Site Selection and Climate -- *Chemical Constituents of Grapes and Wine -- *Fermentation -- *Postfermentation Treatments and Related Topics -- *Specific and Distinctive Wine Styles -- *Wine Laws, Authentication, and Geography -- *Sensory Perception and Wine Assessment -- *Wine, Health, and Food -- *Glossary -- *Index; Acceso restringido a miembros del Consorcio de Bibliotecas Universitarias de Andalucía; También disponible en versión electrónica; Consulte en Libros y Revistas electrónicas (http://goo.gl/Ygwy4z)
N2  - 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; Indice: Introduction. Grapevine origin, breeding, and cul tivars. Grapevine structure and function. Vineyard practice. Site selection and climate. Chemical constituents of gra- pe and wine. Fermentation.. Post-fermentation treatment and processing. Some specific and unique wine styles. Wine laws, authentication, and geography. Sensory perception and wine
ER  -