Synopsis:
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
From the Back Cover:
This Second Edition of Wine Science: Principles, Practice, Perception is an exhaustive account of all aspects of wine making and wine tasting. The book updates the reader with current processes and methods of wine science, including an analysis of the desirable and undesirable characteristics of several grape cultivars, yeast species, and lactic acid bacteria strains. The author highlights the advantages and disadvantages of various vineyard and winery options including several international practices. This text also addresses current research in wine consumption as related to health and includes many additional color photographs, graphs, charts and tabular information that help elucidate the many techniques that are described.
Wine Science, Second Edition provides a comprehensive, unified discussion of the theory and application of viticultural, enological, and wine evaluation practices. This book is an absolutely essential part of any wine library. It will be of great interest to students and professors of enology and viticulture, grape growers, wine makers, fermentation technologists, an anyone else interested in wine or its production.
"About this title" may belong to another edition of this title.
