Franklin

Wine Science : Principles and Applications.

Author/Creator:
Jackson, Ronald S.
Publication:
Saint Louis : Elsevier Science & Technology, 2014.
Format/Description:
Book
1 online resource (1016 pages)
Edition:
4th ed.
Series:
Issn Ser.
Issn Ser.
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Subjects:
Wine and wine making.
Viticulture.
Form/Genre:
Electronic books.
Summary:
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. New to this edition: Expanded coverage of micro-oxidation and the cool prefermentative maceration of red grapes The nature of the weak fixation of aromatic compounds in wine - and the significance of their release upon bottle opening New insights into flavor modification post bottle Shelf-life of wine as part of wine aging Winery wastewater management Updated topics including: Precision viticulture, including GPS potentialities Organic matter in soil Grapevine pests and disease History of wine production technology.
Contents:
Front Cover
Wine Science
Copyright Page
Contents
About the Author
Preface
Acknowledgments
1 Introduction
Grapevine and Wine Origin
Commercial Importance of Grapes and Wine
Wine Classification
Still Table Wines
Sparkling Wines
Fortified Wines (Dessert and Appetizer Wines)
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
Standard Breeding Techniques
Modern Approaches to Vine Improvement
Clonal Selection
Somaclonal Selection and Mutation
Grapevine Cultivars
Vitis vinifera Cultivars
Red Cultivars
White Cultivars
Interspecies Hybrids
American Cultivars and Their Hybrids
French-American Hybrids (Direct Producers)
Suggested Reading
References
3 Grapevine Structure and Function
Structure and Function
The Root System
The Young Root
Mycorrhizal Association
Secondary Tissue Development
Root-System Development
The Shoot System
Buds
Shoots and Shoot Growth
Tissue Development
Tendrils
Leaves
Photosynthesis and Other Light-Activated Processes
Transpiration and Stomatal Function
Reproductive Structure and Development
Inflorescence (Flower Cluster)
Induction
Inflorescence Morphology and Development
Flower Development
Timing and Duration of Flowering
Pollination and Fertilization
Flower Type and Genetic Control
Berry Growth and Development
Berry Structure
Seed Morphology
Chemical Changes during Berry Maturation
Growth Regulators
Water Uptake
Sugars
Acids
Potassium and Other Minerals
Phenolics.
Pectins
Lipids
Nitrogen-Containing Compounds
Aromatic Compounds
Cultural and Climatic Influences on Berry Maturation
Yield
Sunlight
Temperature
Inorganic Nutrients
Water
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
Yield/Quality Ratio
Physiological Effects of Pruning
Pruning Options
Pruning Level and Timing
Bearing Wood Selection
Pruning Procedures
Training Options and Systems
Bearing Wood Origin
Bearing Wood Length
Shoot Positioning
Canopy Division
Canopy Height
Trunk Number
Planting Density and Row Spacing
Row Orientation
Canopy Management and Training System Development
Choice of Training System
Selected Training Systems
Vertical Shoot Positioning (Vsp)
Scott Henry and Smart-Dyson Systems
Geneva Double Curtain (GDC)
Lyre or U System
Ruakura Twin Two Tier (RT2T)
Tatura Trellis
Minimal Pruning (Mpct)
Ancient Roman Example
Vigor Regulation (Devigoration)
Rootstock
Vine Propagation and Grafting
Multiplication Procedures
Grafting
Soil Preparation
Vineyard Planting and Establishment
Irrigation
Timing and Need for Irrigation
Water Quality and Salinity
Types of Irrigation
Fertilization
Factors Affecting Nutrient Supply and Acquisition
Assessment of Nutrient Need
Nutrient Requirements
Nitrogen
Phosphorus
Potassium
Calcium
Magnesium
Sulfur
Zinc
Manganese
Iron
Boron
Copper
Molybdenum
Chlorine
Organic Fertilizers
Animal Manures
Green Manures
Composting
Disease, Pest, and Weed Management
Pathogen Control
Chemical Methods.
Biological Control
Environmental Modification
Genetic Control
Eradication and Sanitation
Quarantine
Consequences of Pathogenesis for Fruit Quality
Examples of Grapevine Diseases and Pests
Fungal Pathogens
Botrytis Bunch Rot
Powdery Mildew (Oidium)
Downy Mildew (Peronospora)
Black Rot of Grapes
Eutypa Dieback
ESCA, Black Measles, Petri, and BLACK-FOOT Diseases
Bacterial Pathogens
Crown Gall
Pierce's Disease
Yellows Diseases
Viruses, Virus-Like, and Viroid Pathogens
Fanleaf Degeneration
Leafroll
Yellow Speckle
Nematode Pathogens
Root-Knot Nematodes
Dagger Nematodes
Insect and Mite Pests
Phylloxera
Leafhoppers (Sharpshooters)
Tortricid Moths
Mealybugs
Mites
Mammalian and Bird Damage
Physiological Disorders
Air Pollution
Ozone
Hydrogen Fluoride
Chemical Spray Phytotoxicity
Weed Control
Tillage
Herbicides
Mulches
Cover Crops
Biological Control
Harvesting
Criteria for Harvest Timing
Sampling
Harvest Mechanisms
Manual Harvesting
Mechanical Harvesters
Pivotal Striker Harvesters
Trunk-Shaker Harvesters
Striker-Shaker Combination Harvesters
Horizontal Impactor
Robotic Harvesters
Factors Affecting Harvester Efficiency
Relative Merits of Mechanical Harvesting
Measurement of Vineyard Variability
Suggested Reading
References
5 Site Selection and Climate
Soil Influences
Geologic Origin
Texture
Structure
Drainage and Water Availability
Soil Depth
Soil Fauna and Flora
Nutrient Content and pH
Color
Organic Content
Topographic Influences
Solar Exposure
Wind Direction
Frost and Winter Protection
Altitude
Drainage
Atmospheric Influences
Minimum Climatic Requirements
Temperature
Chilling and Frost Injury.
Minimizing Frost and Winter Damage
Solar Radiation
Physiological Effects
Wind
Water
Suggested Reading
References
6 Chemical Constituents of Grapes and Wine
Introduction
Overview of Chemical Functional Groups
Chemical Constituents
Water
Sugars
Pectins, Gums, and Related Polysaccharides
Alcohols
Ethanol
Methanol
Higher (Fusel) Alcohols
Other Alcohols
Diols, Polyols, and Sugar Alcohols
Acids
Macromolecules and Growth Factors
Acetic Acid
Malic Acid
Lactic Acid
Succinic Acid
Tartaric Acid
Phenolics and Related Phenyl Derivatives
Chemical Groups of Wine Phenolics
Color - Red Wines
Color - White Wines
Taste and Mouth-Feel
Odor
Oxidant and Antioxidant Action
Antimicrobial Action
Clarification
Aldehydes and Ketones
Aldehydes
Ketones
Acetals
Esters
Chemical Nature
Origin
Lactones and Other Oxygen Heterocycles
Terpenes and Their Oxygenated Derivatives
Nitrogen-Containing Compounds
Amides
Amino Acids
Other Compounds
Sulfur-Containing Compounds
Hydrocarbons and Derivatives
Macromolecules and Growth Factors
Carbohydrates
Lipids
Proteins
Nucleic Acids
Vitamins
Dissolved Gases
Carbon Dioxide
Oxygen
Sulfur Dioxide
Minerals
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
Sorting
Quality Assessment
Stemming and Crushing
stemming
crushing
Supraextraction
Maceration (Skin Contact)
white wines
rosé wines
red wines
Dejuicing
Pressing
vertical (basket) presses
horizontal (moving head) presses
pneumatic (tank, bladder, or membrane) presses
continuous screw press
Must Clarification.
Adjustments to Juice and Must
acidity and pH
sugar content and alcohol potential
color enhancement - thermovinification and pulsed electric field
enzyme addition
other adjustments
blending
decoloration and reducing browning potential
addition of sulfur dioxide
Alcoholic Fermentation
Fermentors
batch-type fermentors
continuous fermentation and related procedures
fermentor size
Fermentation
Biochemistry of Alcoholic Fermentation
energy balance and the synthesis of metabolic intermediates
influence on grape constituents
Yeasts
classification and life cycle
Yeast Identification
yeast evolution and grape flora
succession during fermentation
must inoculation
spontaneous vs. induced fermentation
yeast breeding
Genetic Modification
Environmental Factors Affecting Fermentation
carbon and energy sources
alcohols
nitrogenous compounds
lipids
phenols
sulfur dioxide
oxygen and aeration
carbon dioxide and pressure
pH
vitamins
inorganic elements
temperature
pesticide residues
Stuck and Sluggish Fermentation
Malolactic Fermentation
Lactic Acid Bacteria
Effects of Malolactic Fermentation
acidity
microbial stability
flavor modification
amine production
Origin and Growth of Lactic Acid Bacteria
Factors Affecting Malolactic Fermentation
physicochemical factors
pH
Temperature
Cellar Practices
chemical factors
Carbohydrates and Polyols
Organic Acids
Nitrogen-Containing Compounds
Ethanol
Other Organic Compounds
Fermentors
Gases
Pesticides
biological factors
Yeast Interactions
Bacterial Interactions
Viral Interactions
Control
inoculation
inhibition
Appendix 7.1
Appendix 7.2
Suggested Reading
References
8 Post-Fermentation Treatments and Related Topics.
Wine Adjustments.
Notes:
Description based on publisher supplied metadata and other sources.
Local notes:
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2021. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
Other format:
Print version: Jackson, Ronald S. Wine Science
ISBN:
9780123814692
9780123814685
OCLC:
889268763