Wine science : principles, practice, perception / Ron S. Jackson.
Tipo de material:
TextoSeries Food science and technology international seriesDetalles de publicación: San Diego : Academic Press, c2000. Edición: 2nd ed.Descripción: xv, 648 p. : ill. (some col.) ; 29 cmISBN: 9780123790620; 012379062XTema(s): Wine and wine making | Viticulture | Wine and winemaking | Vino -- Comercialización | Viticultura | EnologíaTambién disponible en versión electrónica. Consulte en Libros y Revistas electrónicas (http://goo.gl/Ygwy4z)| Tipo de ítem | Biblioteca de origen | Colección | Signatura | URL | Estado | Fecha de vencimiento | Código de barras | Reserva de ítems | Bibliografía recomendada |
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| Manuales | 02. BIBLIOTECA CAMPUS PUERTO REAL | Recursos Agroalimentarios | 663.2/JAC/win (Navegar estantería(Abre debajo)) | Texto completo | Disponible Ubicación en estantería | Bibliomaps® | 3741675090 |
BIOQUÍMICA ENOLÓGICA GRADO EN ENOLOGÍA Asignatura actualizada 2021-2022 |
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| Manuales | 02. BIBLIOTECA CAMPUS PUERTO REAL | Recursos Agroalimentarios | 663.2/JAC/win (Navegar estantería(Abre debajo)) | Texto completo | Disponible Ubicación en estantería | Bibliomaps® | 3741675107 |
Acceso restringido a miembros del Consorcio de Bibliotecas Universitarias de Andalucía.
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.
*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.
Includes bibliographical references and index.
También disponible en versión electrónica. Consulte en Libros y Revistas electrónicas (http://goo.gl/Ygwy4z)
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.
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