Wine Science, Principles and Applications by Jackson, Ronald S. -- Read -- Imperial Library of Trantor

Index

Cover image Title page Table of Contents Copyright Dedication About the Author Preface Acknowledgments 1. Introduction

Grapevine and Wine Origin Commercial Importance of Grapes and Wine Wine Classification Wine Quality Health-Related Aspects of Wine Consumption Suggested Reading References

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 Suggested Reading References

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 References

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 Suggested Reading References

5. Site Selection and Climate

Soil Influences Topographic Influences Atmospheric Influences Suggested Reading References

6. Chemical Constituents of Grapes and Wine

Introduction Overview of Chemical Functional Groups Chemical Constituents Chemical Nature of Varietal Aromas Appendix 6.1 Appendix 6.2 Appendix 6.3 Suggested Reading References

7. Fermentation

Basic Procedures of Wine Production Prefermentation Practices Alcoholic Fermentation Appendix 7.1 Appendix 7.2 Suggested Reading References

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 Suggested Reading References

9. Specific and Distinctive Wine Styles

Sweet Table Wines Red Wine Styles Sparkling Wines Fortified Wines Suggested Reading References

10. Wine Laws, Authentication and Geography

Appellation Control Laws Detection of Wine Misrepresentation and Adulteration World Wine Regions Suggested Reading Geographical Regions References

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 Appendix 11.1 Suggested Reading References

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 Suggested Reading References

Glossary Color Plate Index

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