Wine Science: Principles and Applications (Food Science and Technology) [first edition]

Presenting material previously unavailable in any text written in English, this book offers an unprecedented modern review of world scientific literature pertaining to grape growing, wine production, and wine assessment. Wine Science: Principles and Applications provides a comprehensive, unified discussion of the theory and application of viticultural, enological, and wine evaluation practices.The author highlights the advantages and disadvantages of vineyard and winery options, including several foreign practices. Some specific details discussed which are rarely presented in other texts include: grape varietal evolution, wine aging, oak maturation, cork production, carbonic maceration, recioto wine production, botrytized wines, chemical nature of wine aroma and bouquet, universal classification or training systems, unique aspects of geographical wine-producing regions, detection of fraud, and the training of wine tasters.Wine Science: Principles and Applications is different from other texts in several other respects as well. It possesses no regional bias and discusses techniques from both a theoretical and practical viewpoint. This book explains the importance of chemistry in modern winemaking, discusses the origin of wine faults and the detection of fraud, mentions little-known techniques and grape cultivars of potential widespread application, and presents current vine-training systems consistent with modern views of canopy management.This book will be picked up often--from the coffee table as well as the professor's library--by university students of enology and viticulture, grapegrowers, winemakers, fermentation technologists, and everyone else interested in wine and its production.