Wine Science, 4th Edition (Οινολογία - έκδοση στα αγγλικά)

Wine Science, 4th Edition

With its three previous best-selling editions, Wine Science has proven to be an extensive account of the three central tenets of wine science: grape cultivation, wine production, and wine assessment. This fourth edition presents the latest updates on current wine production methods in a framework that explains the use, as well as the advantages and disadvantages of alternate procedures. Ronald Jackson's wealth of experience is matched by his ability to effectively communicate, making this book ideal for those seriously interested in the science of wine as well as professionals, professors and students.

Table of Contents

1) Introduction
2) Grape Species and Varieties
3) Grapevine Structure and Function
4) Vineyard Practice
5) Site Selection and Climate
6) Chemical Constituents of Grapes and Wine
7) Fermentation
8) Postfermentation Treatments and Related Topics
9) Specific and Distinctive Wine Styles
10) Wine Laws, Authentication, and Geography
11) Sensory Perception and Wine Assessment
12) Wine and Health