Wine Science: Principles and Applications (Food Science and Technology)

1. Introduction. Grapevine And Wine Origins. Commercial Importance Of Grapes And Wine. Wine Classification. Wine Quality. Health Related Aspects Of Wine Consumption -- 2. Grape Species And Varieties. The Genus Vitis. Geographic Origin And Distribution Of Vitis And Vitis Vinifera. Cultivar Origins. Grapevine Breeding. Grapevine Varieties -- 3. Grapevine Structure And Function. Vegetative Structure And Function. Reproductive Structure And Development -- 4. Vineyard Practice. Vine Cycle And Vineyard Activity. Management Of Vine Growth. Vine Propagation And Grafting. Irrigation. Fertilization. Disease, Pest, And Weed Control. Harvesting -- 5. Site Selection And Climate. Soil Influences. Topographic Influences. Mesoclimatic And Macroclimatic Influences -- 6. Chemical Constituents Of Grapes And Wine. Chemical Constituents. Chemical Nature Of Varietal Aromas -- Appendix 6.1 Conversion Table For Various Hydrometer Scales Used To Measure Sugar Content Of Must --^ Appendix 6.2 Conversion Table For Various Measures Of Ethanol Content At 20[degree]c -- Appendix 6.3 Interconversion Of Acidity Units -- 7. Fermentation. Basic Procedures Of Wine Production. Prefermentation Practices. Alcoholic Fermentation. Yeasts. Malolactic Fermentation -- Appendix 7.1 Partial Synonymy Of Several Important Wine Yeasts -- Appendix 7.2 Physiological Races Of Saccharomyces Cerevisiae Previously Given Species Status -- 8. Postfermentation Treatments And Related Topics. Wine Adjustments. Stabilization And Clarification. Aging. Oak And Cooperage. Cork And Other Bottle Closures. Bottles And Other Containers. Wine Spoilage -- 9. Specific And Distinctive Wine Styles. Sweet Table Wines. Red Wine Styles. Sparkling Wines. Fortified Wines -- 10. Wine Laws, Authentication, And Geography. Appellation Control Laws. Detection Of Wine Misrepresentation And Adulteration. World Wine Regions --^ 11. Sensory Perception And Wine Assessment. Visual Sensations. Taste And Mouth-feel. Odor. Wine Assessment And Sensory Analysis. Tasters. Wine Tasting Technique. Statistical And Descriptive Analysis Of Tasting Results -- Appendix 11.1 Aroma And Bouquet Samples -- Appendix 11.2 Basic Off-odor Samples -- Appendix 11.3 Taste And Mouth-feel Samples -- Appendix 11.4 Training And Testing Of Wine Tasters -- Appendix 11.5 Multipliers For Estimating Significance Of Difference By Range: One-way Classification, 5% Level -- Appendix 11.6 Minimum Numbers Of Correct Judgments To Establish Significance At Various Probability Levels For The Triangle Test. Ron S. Jackson. Includes Index. Includes Bibliographical References.