Ronald S. Jackson – författare

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

One of the most respected professionals in the wine industry-Ron Jackson, author of Wine Science (now in its second edition)- covers all practical and theoretical aspects of wine tasting in his new book. It details the basic techniques used by professionals to sense all visual, gustatory, and olfactory wine properties (sight, taste, and smell). It also describes the physiologic, psychologic, and physicochemical origins of sensory perception and discusses wine types to illustrate the characteristic features that distinguish the majority of wines. A large portion of the book is dedicated to the practical concerns of preparing and performing wine assessments. Readers are instructed in how to differentiate between the various types of wine tastings (each requiring its own design, tasting sheets, training, skill measurement, and analysis). Included is a general overview of the types and sources of wine quality and how wine is most appropriately paired with food. Special features include a flow chart of wine tasting steps, details of errors to avoid, procedures for training and testing sensory skills, sample tasting sheets, original data from 14+ years of training tasters, and numerous tables, charts, and figures.- Modern treatment of all relevant data relative to wine tasting, both professional and personal- Separates the practical and more technical and theoretical aspects of wine tasting, allowing easy access to people of different interests- Stresses the explanation and significance of each step in the tasting process, as well as errors to be avoided- Outlines procedure in the training and testing of sensory skill (professional and personal)- Presents sample tastings designed to teach tasters specific varietal, regional and stylistic types of wines- Provides examples of tasting results and means for analysis- Discusses the evolution of cuisine and wines association with food- Outlines the diversity of wines and the sensory experiences expected with each- Outlines the nature and origins of wine quality Illustrative Material:- Flow Chart of Wine Tasting Steps- Examples of Tasting Sheets: Hedonic (hierarchy and numerical ranking), Wine Appreciation (blank and complete examples), Quality assessment (general, sparkling, artistic ranking), Sensory Analysis (quality and aroma specific)- Fragrance Chart (with colored icons)- Off-odor Chart (with colored icons)- Color transparency representing standardized wine color terms- Color illustrations representing the appearance of wines of different ages- Warming-cooling chart for bottles of wine (air and ice water)- Table of aroma descriptors for the major grape varieties (red and white)- Chart of the warming rate of wine in a glass- Figure showing the influence of alcohol content on ''tears'' formation- Taster variability to the major tastant and odorants in wine

Wine Science, Third Edition, covers the three pillars of wine science – grape culture, wine production, and sensory evaluation. It takes readers on a scientific tour into the world of wine by detailing the latest discoveries in this exciting industry.From grape anatomy to wine and health, this book includes coverage of material not found in other enology or viticulture texts including details on cork and oak, specialized wine making procedures, and historical origins of procedures. Author Ronald Jackson uniquely breaks down sophisticated techniques, allowing the reader to easily understand wine science processes.This updated edition covers the chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation. It includes significant additional coverage on brandy and ice wine production as well as new illustrations and color photos.This book is recommended for grape growers, fermentation technologists; students of enology and viticulture, enologists, and viticulturalists.NEW to this edition:* Extensive revision and additions on: chemistry of red wine color, origin of grape varietyies, wine language, significance of color and other biasing factors to wine perception, various meanings and significance of wine oxidation* Significant additional coverage on brandy and ice wine production* New illustrations and color photos

Wine Tasting: A Professional Handbook is an essential guide for any professional or serious connoisseur seeking to understand both the theory and practice of wine tasting. From techniques for assessing wine properties and quality, including physiological, psychological, and physicochemical sensory evaluation, to the latest information on types of wine, the author guides the reader to a clear and applicable understanding of the wine tasting process.Including illustrative data and testing technique descriptions, Wine Tasting is for professional tasters, those who train tasters and those involved in designing wine tastings as well as the connoisseur seeking to maximize their perception and appreciation of wine.- Revised and updated coverage, notably the physiology and neurology taste and odor perception- Expanded coverage of the statistical aspect of wine tasting (specific examples to show the process), qualitative wine tasting (examples for winery staff tasting their own wines; more examples for consumer groups and restaurants), tripling of the material on wine styles and types, wine language, the origins of wine quality, and food and wine combination- Flow chart of wine tasting steps- Flow chart of wine production procedures- Practical details on wine storage and problems during and following bottle opening- Examples of tasting sheets- Details of errors to be avoided- Procedures for training and testing sensory skill

Wine Science, Fourth Edition, covers the three pillars of wine science: grape culture, wine production, and sensory evaluation. It discusses grape anatomy, physiology and evolution, wine geography, wine and health, and the scientific basis of food and wine combinations. It also covers topics not found in other enology or viticulture texts, including details on cork and oak, specialized wine making procedures, and historical origins of procedures.New to this edition are expanded coverage on 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; the shelf-life of wine as part of wine aging; and winery wastewater management. Updated topics include precision viticulture, including GPS potentialities, organic matter in soil, grapevine pests and disease, and the history of wine production technology.This book is a valuable resource for grape growers, fermentation technologists; students of enology and viticulture, enologists, and viticulturalists.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

From OIV-award-winning author, Ronald S. Jackson, Wine Tasting: A Professional Handbook, Third Edition, is an essential guide for any professional or serious connoisseur seeking to understand both the theory and practice of wine tasting. From techniques for assessing wine properties and quality, including physiological, psychological, and physicochemical sensory evaluation, to the latest information on the types of wine, the author guides the reader to a clear and applicable understanding of the wine tasting process.With its inclusion of illustrative data and testing technique descriptions, the book is ideal for both those who train tasters, those involved in designing wine tastings, and the connoisseur seeking to maximize their perception and appreciation of wine.- Contains revised and updated coverage, notably on the physiology and neurology of taste and odor perception- Includes expanded coverage of the statistical aspect of wine tasting (specific examples to show the process), qualitative wine tasting, wine language, the origins of wine quality, and food and wine combination- Provides a flow chart of wine tasting steps and production procedures- Presents practical details on wine storage and the problems that can occur both during and following bottle opening

Wine Science: Principles and Applications, Fifth Edition, delivers in-depth information and expertise in a single, science-focused volume, including all the complexities and nuances of creating a quality wine product. From variety, to the chemistry that transforms grape to fruit to wine, the book presents sections on the most important information regarding wine laws, authentication, the latest technology used in wine production, and expert-insights into the sensory appreciation of wine and its implications in health. This book is ideal for anyone seeking to understand the science that produces quality wines of every type.

Presents thorough explanations of viticulture and winemaking principles from grape to taste bud Addresses historical developments in wine production, notably sparkling wines Provides techniques in grapevine breeding, notably CRISPR Compares production methods in a framework that provides insights into the advantages and disadvantages of each

Wine Science: Principles and Applications, Fifth Edition, delivers in-depth information and expertise in a single, science-focused volume, including all the complexities and nuances of creating a quality wine product. From variety, to the chemistry that transforms grape to fruit to wine, the book presents sections on the most important information regarding wine laws, authentication, the latest technology used in wine production, and expert-insights into the sensory appreciation of wine and its implications in health. This book is ideal for anyone seeking to understand the science that produces quality wines of every type.- Presents thorough explanations of viticulture and winemaking principles from grape to taste bud- Addresses historical developments in wine production, notably sparkling wines- Provides techniques in grapevine breeding, notably CRISPR- Compares production methods in a framework that provides insights into the advantages and disadvantages of each

Wine Tasting: A Professional Handbook, Fourth Edition presents the latest information behind tasting, including insights on physiological, psychological and physicochemical limitations associated with sensory evaluation. The book's author notes how techniques may guide in achieving improved wine quality and adjusting production procedures to match consumer preferences, occupational hazards of professional wine tasters, and the latest information on types of wine, vineyard and winery sources of quality, and the principles of food and wine combination. Fully updated, this new edition includes coverage of the statistical aspect of wine tasting, including multiple examples to demonstrate the science of wine characteristic measurement and analysis.

With its inclusion of illustrative data and testing technique descriptions, the book is ideal for both those who train members of tasting panels, those involved in designing wine tastings, and the connoisseur seeking to maximize their perception and appreciation of wine through a clear and applicable understanding of the wine tasting experience.

Presents worked examples of complex statistics applied to wine tasting Provides a flow chart of wine tasting steps and production procedures, incorporating course and appreciation practices Discusses various types, purposes and organization of wine tastings Cautions about design errors that could invalidate data interpretation Explains practical details on wine storage and the problems that can occur, both during and following bottle opening

Wine Tasting: A Professional Handbook, Fourth Edition presents the latest information behind tasting, including insights on physiological, psychological and physicochemical limitations associated with sensory evaluation. The book''s author notes how techniques may guide in achieving improved wine quality and adjusting production procedures to match consumer preferences, occupational hazards of professional wine tasters, and the latest information on types of wine, vineyard and winery sources of quality, and the principles of food and wine combination. Fully updated, this new edition includes coverage of the statistical aspect of wine tasting, including multiple examples to demonstrate the science of wine characteristic measurement and analysis.With its inclusion of illustrative data and testing technique descriptions, the book is ideal for both those who train members of tasting panels, those involved in designing wine tastings, and the connoisseur seeking to maximize their perception and appreciation of wine through a clear and applicable understanding of the wine tasting experience.- Presents worked examples of complex statistics applied to wine tasting- Provides a flow chart of wine tasting steps and production procedures, incorporating course and appreciation practices- Discusses various types, purposes and organization of wine tastings- Cautions about design errors that could invalidate data interpretation- Explains practical details on wine storage and the problems that can occur, both during and following bottle opening