Wine science principles and applications

Understand the three pillars of wine science---- grape culture, wine production, and sensory evaluation-- in the third edition of this bestselling title. Author Ronald Jackson takes readers on a scientific tour into the world of wine by detailing the latest discoveries in this exciting industry. Fro...

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Bibliographic Details
Main Author: Jackson, Ron S.
Corporate Author: Elsevier (firma)
Format: eBook
Language: English
Published: Amsterdam ; Boston : Elsevier/Academic Press, 2008.
Edition: 3rd ed.
Series: Food science and technology international series.
Subjects:
víno
vinařství
výroba vína
vinohradnictví
wine
wine making
viticulture
monografie
elektronické knihy
monographs
electronic books
ISBN: 9780123736468
Physical Description: 1 online zdroj (xvii, 751 p., [18] p. of plates) : ill. (some col.), maps

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Table of contents

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020 |a 9780123736468 
035 |a (OCoLC)281558246 
040 |a OPELS  |b eng  |c OPELS  |d OPELS  |d OCLCQ  |d OCLCF  |d OCLCO  |d CHVBK 
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080 |a (0.034.2:08)  |2 MRF 
100 1 |a Jackson, Ron S. 
245 1 0 |a Wine science  |h [elektronický zdroj] :  |b principles and applications /  |c Ronald S. Jackson. 
250 |a 3rd ed. 
260 |a Amsterdam ;  |a Boston :  |b Elsevier/Academic Press,  |c 2008. 
300 |a 1 online zdroj (xvii, 751 p., [18] p. of plates) :  |b ill. (some col.), maps 
490 1 |a Food science and technology international series 
520 |a Understand the three pillars of wine science---- grape culture, wine production, and sensory evaluation-- in the third edition of this bestselling title. Author Ronald Jackson takes readers on a scientific tour into the world of wine by detailing the latest discoveries in this exciting industry. From grape anatomy to wine and health, this book includes coverage of material not found in other enology or viticulture texts including details on cork and oak, specialized wine making procedures, and historical origins of procedures. Jackson uniquely breaks down sophisticated techniques, allowing the reader to easily understand wine science processes. NEW to this edition: * Extensive revision and additions on: chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation * Significant additional coverage on brandy and ice wine production * New illustrations and color photos. 
504 |a Includes bibliographical references and index. 
505 0 |a 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 and health. 
500 |a Previous ed.: 2000. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
533 |a Elektronická verze Elsevier 
650 0 7 |a víno  |7 ph116687  |2 czenas 
650 0 7 |a vinařství  |7 ph116575  |2 czenas 
650 0 7 |a výroba vína  |7 ph292616  |2 czenas 
650 0 7 |a vinohradnictví  |7 ph127107  |2 czenas 
650 0 9 |a wine  |2 eczenas 
650 0 9 |a wine making  |2 eczenas 
650 0 9 |a viticulture  |2 eczenas 
655 7 |a monografie  |7 fd132842  |2 czenas 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a monographs  |2 eczenas 
655 9 |a electronic books  |2 eczenas 
776 0 8 |i Print version:  |a Jackson, Ron S.  |t Wine science.  |b 3rd ed.  |d Amsterdam ; Boston : Elsevier/Academic Press, 2008  |z 9780123736468  |z 0123736463  |w (OCoLC)191752279 
710 2 |a Elsevier (firma)  |7 kn20090615020 
830 0 |a Food science and technology international series. 
856 4 0 |u https://proxy.k.utb.cz/login?url=http://www.sciencedirect.com/science/book/9780123736468  |y Plný text 
992 |a BK  |c EBOOK-TN  |c ELSEVIER 
999 |c 76205  |d 76205 
993 |x NEPOSILAT  |y EIZ 

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