Wine science: principles and applications

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.

Previous edition: 2014.

Front Cover -- Wine Science -- Wine Science: Principles and Applications -- Copyright -- Dedication -- Contents -- About the Author -- Preface -- Acknowledgments -- 1 -- Introduction -- Grapevine and wine origins -- 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 -- References -- Suggested readings -- 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 -- Grapevine improvement -- Standard breeding techniques -- Modern approaches to vine improvement -- Clonal selection -- Somaclonal selection and mutation -- Grapevine cultivars -- Vitis vinifera cultivars -- Red cultivars -- White cultivars -- Interspecies hybrids -- American cultivars and their hybrids -- French-American hybrids (direct producers) -- References -- Suggested reading -- 3 -- Grapevine structure and function -- Structure and function

The root system -- The young root -- Mycorrhizal and e…