LEADER 05519nam 22007213u 450 001 9910822834303321 005 20230120014452.0 010 $a1-78539-887-3 035 $a(CKB)3710000000124249 035 $a(EBL)1710531 035 $a(SSID)ssj0001340246 035 $a(PQKBManifestationID)11781039 035 $a(PQKBTitleCode)TC0001340246 035 $a(PQKBWorkID)11380090 035 $a(PQKB)10984270 035 $a(MiAaPQ)EBC1710531 035 $a(EXLCZ)993710000000124249 100 $a20140721d2014|||| u|| | 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aWine Science$b[electronic resource] $ePrinciples and Applications 205 $a4th ed. 210 $aBurlington $cElsevier Science$d2014 215 $a1 online resource (1015 p.) 225 1 $aFood Science and Technology 300 $aDescription based upon print version of record. 311 $a0-12-381468-5 327 $aFront 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 327 $aGrapevine ImprovementStandard Breeding Techniques; Modern Approaches to Vine Improvement; Clonal Selection; Somaclonal Selection and Mutation; Grapevine Cultivars; Vitis vinifera Cultivars; Interspecies Hybrids; Suggested Reading; References; 3 Grapevine Structure and Function; Structure and Function; The Root System; The Shoot System; Tendrils; Leaves; Reproductive Structure and Development; Inflorescence (Flower Cluster); Berry Growth and Development; Suggested Reading; Root System; Shoot System; Photosynthesis and Transpiration; Reproductive System; Berry Maturation 327 $aFactors Affecting Berry MaturationReferences; 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; Selected Training Systems; 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 327 $aTypes of IrrigationFertilization; Factors Affecting Nutrient Supply and Acquisition; Assessment of Nutrient Need; Nutrient Requirements; Organic Fertilizers; Disease, Pest, and Weed Management; Pathogen Control; Consequences of Pathogenesis for Fruit Quality; Examples of Grapevine Diseases and Pests; Harvesting; Criteria for Harvest Timing; Sampling; Harvest Mechanisms; 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 327 $aNutrient Content and pHColor; Organic Content; Topographic Influences; Solar Exposure; Wind Direction; Frost and Winter Protection; Altitude; Drainage; Atmospheric Influences; Minimum Climatic Requirements; Temperature; Solar Radiation; 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; Acids; Phenolics and Related Phenyl Derivatives; Aldehydes and Ketones; Acetals; Esters; Lactones and Other Oxygen Heterocycles 327 $aTerpenes and Their Oxygenated Derivatives 330 $aWith its three previous best-selling editions, Wine Science has proven to be an extensive account of the three central tenets of wine science: grape cultivation, wine production, and wine assessment. This fourth edition presents the latest updates on current wine production methods in a framework that explains the use, as well as the advantages and disadvantages of alternate procedures. Ronald Jackson's wealth of experience is matched by his ability to effectively communicate, making this book ideal for those seriously interested in the science of wine as well as professionals, profe 410 0$aFood Science and Technology 606 $aViticulture 606 $aWine and wine making 606 $aWine 606 $aWine and wine making 606 $aViticulture 606 $aChemical & Materials Engineering$2HILCC 606 $aEngineering & Applied Sciences$2HILCC 606 $aChemical Engineering$2HILCC 615 4$aViticulture. 615 4$aWine and wine making. 615 4$aWine. 615 0$aWine and wine making 615 0$aViticulture 615 7$aChemical & Materials Engineering 615 7$aEngineering & Applied Sciences 615 7$aChemical Engineering 676 $a663.2 700 $aJackson$b Ronald S$0310866 801 0$bAU-PeEL 801 1$bAU-PeEL 801 2$bAU-PeEL 906 $aBOOK 912 $a9910822834303321 996 $aWine science$9719610 997 $aUNINA