Average Reviews:
(More customer reviews)Jackson provides a well-written overview of viticulture and oenology, with academic rigour and a bias towards more recent research. This book was very useful in my studies through the Cape Wine Academy, and I expect it to continue being a useful reference. Make sure to pick up the second edition, it contains significantly more material than the first.
Especially valuable is the clear exposition of complex biological or biochemical processes, which allows excess detail to be ignored while still maintaining readability (rather more useful than trying to fill in the scientific gaps in consumer-oriented books). Meticulously referenced, and good value for the serious student of wine, even at the steep academic-textbook price.
Click Here to see more reviews about: Wine Science, Second Edition: Principles, Practice, Perception (Food Science and Technology)
The second edition of Wine Science: Principles, Practice, Perception updates the reader with current processes and methods of wine science, including an analysis of the advantages and disadvantages of various new grape cultivar clones, wine yeast strains, and malolactic bacteria. It also addresses current research in wine consumption as related to health. The many added beautiful color photographs, graphs, and charts help to make the sophisticated techniques described easily understandable. This book is an essential part of a any library. Key Features* Univerally appealing to non-technologists and technologists alike* Includes section on Wine and Health which covers the effects of wine consumption on cardiovascular diseases, headaches, and age-related macular degeneration* Covers sophisticated techniques in a clear, easily understood manner* Presents a balance between the objective science of wine chemistry and the subjective study of wine appreciation* Provides updated information involving advantages/disadvantages of various grape cultivar clones, wine yeast strains, and malolactic bacteria* Chapter on recent historical findings regarding the origin of wine and wine making processes
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