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A review of world scientific literature pertaining to grape-growing, wine production and wine assessment. The book discusses the theory and application of viticultural, ecological and wine evaluation practices. Specific details discussed include wine ageing, oak maturation and cork production.

Tabla de contenidos provista por Syndetics

• Preface(p. xiii)
• Acknowledgments(p. xv)
• 1 Introduction
• Grapevine and Wine Origins(p. 1)
• Commercial Importance of Grapes and Wine(p. 4)
• Wine Classification(p. 6)
• Still Table Wines(p. 6)
• Sparkling Wines(p. 8)
• Fortified Wines(p. 8)
• Wine Quality(p. 9)
• Health-Related Aspects of Wine Consumption(p. 10)
• Suggested Readings(p. 11)
• References(p. 11)
• 2 Grape Species and Varieties
• Introduction(p. 13)
• The Genus Vitis(p. 14)
• Geographical Origin and Distribution of Vitis and Vitis vinifera(p. 17)
• Domestication of Vitis vinifera(p. 17)
• Cultivar Origins(p. 24)
• Grapevine Improvement(p. 27)
• Standard Breeding Techniques(p. 27)
• Genetic Engineering(p. 30)
• Clonal Selection(p. 30)
• Grapevine Cultivars(p. 34)
• Vitis vinifera Cultivars(p. 35)
• Interspecies Hybrids(p. 38)
• Suggested Readings(p. 40)
• References(p. 41)
• 3 Grapevine Structure and Function
• Vegetative Structure and Function(p. 45)
• The Root System(p. 46)
• The Shoot System(p. 50)
• Tendrils(p. 55)
• Leaves(p. 55)
• Reproductive Structure and Development(p. 60)
• Inflorescence (Flower Cluster)(p. 60)
• Berry Growth and Development(p. 66)
• Suggested Readings(p. 88)
• References(p. 90)
• 4 Vineyard Practice
• Vine Cycle and Vineyard Activity(p. 96)
• Management of Vine Growth(p. 99)
• Leaf Area/Fruit Ratio(p. 99)
• Physiological Effects of Pruning(p. 101)
• Pruning Options(p. 103)
• Pruning Procedures and Timing(p. 103)
• Training Options and Systems(p. 109)
• Canopy Management and Training System Development(p. 118)
• New Training Systems(p. 118)
• Control of Vine Vigor (Devigoration)(p. 122)
• Rootstock(p. 123)
• Vine Propagation and Grafting(p. 127)
• Multiplication Procedures(p. 127)
• Grafting(p. 129)
• Soil Preparation(p. 131)
• Vineyard Planting and Establishment(p. 132)
• Irrigation(p. 133)
• Timing and Level of Irrigation(p. 135)
• Water Quality and Salinity(p. 136)
• Types of Irrigation(p. 137)
• Fertilization(p. 140)
• Factors Affecting Nutrient Supply and Acquisition(p. 140)
• Assessment of Nutrient Need(p. 143)
• Nutrient Requirements(p. 144)
• Organic Fertilizers(p. 151)
• Disease, Pest, and Weed Control(p. 153)
• Control of Pathogens(p. 154)
• Consequences of Pathogenesis for Fruit Quality(p. 159)
• Examples of Grapevine Diseases and Pests(p. 160)
• Harvesting(p. 184)
• Criteria for Harvest Timing(p. 184)
• Sampling(p. 186)
• Harvest Mechanisms(p. 186)
• Measurement of Vineyard Variability(p. 190)
• Suggested Readings(p. 191)
• References(p. 193)
• 5 Site Selection and Climate
• Introduction(p. 204)
• Soil Influences(p. 205)
• Geologic Origin(p. 205)
• Texture(p. 205)
• Structure(p. 206)
• Drainage and Water Availability(p. 206)
• Soil Depth(p. 208)
• Soil Fauna and Flora(p. 208)
• Nutrient Content and pH(p. 209)
• Color(p. 210)
• Organic Content(p. 211)
• Topographic Influences(p. 211)
• Solar Exposure(p. 211)
• Wind Direction(p. 212)
• Frost and Winter Protection(p. 213)
• Altitude(p. 214)
• Drainage(p. 214)
• Atmospheric Influences(p. 214)
• Temperature(p. 216)
• Solar Radiation(p. 222)
• Wind(p. 226)
• Water(p. 227)
• Suggested Readings(p. 228)
• References(p. 229)
• 6 Chemical Constituents of Grapes and Wine
• Introduction(p. 232)
• Overview of Chemical Functional Groups(p. 233)
• Chemical Constituents(p. 236)
• Water(p. 236)
• Sugars(p. 236)
• Pectins, Gums, and Related Polysaccharides(p. 237)
• Alcohols(p. 238)
• Acids(p. 240)
• Phenols and Related Phenol (Phenyl) Derivatives(p. 242)
• Aldehydes and Ketones(p. 254)
• Acetals(p. 255)
• Esters(p. 256)
• Lactones and Other Oxygen Heterocyclics(p. 257)
• Terpenes and Oxygenated Derivatives(p. 258)
• Nitrogen-Containing Compounds(p. 259)
• Hydrogen Sulfide and Organosulfur Compounds(p. 261)
• Hydrocarbons and Derivatives(p. 262)
• Macromolecules and Vitamins(p. 263)
• Dissolved Gases(p. 264)
• Minerals(p. 268)
• Chemical Nature of Varietal Aromas(p. 269)
• Appendix 6.1(p. 271)
• Appendix 6.2(p. 272)
• Appendix 6.3(p. 273)
• Suggested Readings(p. 273)
• References(p. 275)
• 7 Fermentation
• Basic Procedures of Wine Production(p. 282)
• Prefermentation Practices(p. 283)
• Stemming(p. 283)
• Crushing(p. 284)
• Supraextraction(p. 284)
• Maceration(p. 285)
• Dejuicing(p. 287)
• Pressing(p. 288)
• Must Clarification(p. 290)
• Adjustments to Juice and Must(p. 291)
• Alcoholic Fermentation(p. 295)
• Fermentors(p. 295)
• Fermentation(p. 298)
• Biochemistry of Alcoholic Fermentation(p. 301)
• Yeasts(p. 306)
• Environmental Factors Affecting Fermentation(p. 315)
• Malolactic Fermentation(p. 330)
• Lactic Acid Bacteria(p. 330)
• Effects of Malolactic Fermentation(p. 332)
• Origin and Growth of Lactic Acid Bacteria(p. 335)
• Factors Affecting Malolactic Fermentation(p. 336)
• Control(p. 340)
• Appendix 7.1(p. 343)
• Appendix 7.2(p. 344)
• Suggested Readings(p. 344)
• References(p. 346)
• 8 Postfermentation Treatments and Related Topics
• Wine Adjustments(p. 355)
• Acidity and pH Adjustment(p. 356)
• Sweetening(p. 358)
• Flavor Enhancement(p. 359)
• Dealcoholization(p. 359)
• Color Adjustment(p. 360)
• Blending(p. 360)
• Stabilization and Clarification(p. 362)
• Stabilization(p. 362)
• Fining(p. 369)
• Clarification(p. 371)
• Aging(p. 375)
• Effects of Aging(p. 377)
• Factors Affecting Aging(p. 381)
• Rejuvenation of Old Wines(p. 382)
• Oak and Cooperage(p. 383)
• Oak Species and Wood Properties(p. 383)
• Barrel Production(p. 388)
• Chemical Composition of Oak(p. 395)
• Aeration(p. 397)
• Alternative Sources of Oak Flavor(p. 399)
• In-Barrel Fermentation(p. 399)
• Advantages and Disadvantages of Oak Cooperage(p. 400)
• Other Cooperage Materials(p. 400)
• Cork and Other Bottle Closures(p. 401)
• Cork(p. 401)
• Cork Faults(p. 408)
• Cork Alternatives(p. 410)
• Cork Insertion(p. 411)
• Bottles and Other Containers(p. 412)
• Glass Bottles(p. 413)
• Bag-in-Box Containers(p. 415)
• Wine Spoilage(p. 415)
• Cork-Related Problems(p. 415)
• Yeast-Induced Spoilage(p. 417)
• Bacteria-Induced Spoilage(p. 418)
• Sulfur Off-Odors(p. 421)
• Additional Spoilage Problems(p. 423)
• Accidental Contaminants(p. 423)
• Suggested Readings(p. 425)
• References(p. 426)
• 9 Specific and Distinctive Wine Styles
• Introduction(p. 434)
• Sweet Table Wines(p. 434)
• Botrytized Wines(p. 435)
• Nonbotrytized Sweet Wine(p. 440)
• Red Wine Styles(p. 441)
• Recioto-Style Wines(p. 441)
• Carbonic Maceration Wines(p. 442)
• Sparkling Wines(p. 451)
• Traditional Method(p. 451)
• Transfer Method(p. 460)
• Bulk Method(p. 460)
• Other Methods(p. 460)
• Carbonation(p. 461)
• Production of Ros%e and Red Sparkling Wine(p. 461)
• Effervescence and Foam Characteristics(p. 461)
• Fortified Wines(p. 463)
• Sherry and Sherry-like Wines(p. 463)
• Port and Port-like Wines(p. 470)
• Madeira(p. 473)
• Vermouth(p. 474)
• Brandy(p. 474)
• Suggested Readings(p. 478)
• References(p. 479)
• 10 Wine Laws, Authentication, and Geography
• Appellation Control Laws(p. 482)
• Basic Concepts and Significance(p. 482)
• Geographic Expression(p. 484)
• Detection of Wine Misrepresentation and Adulteration(p. 490)
• Validation of Geographic Origin(p. 491)
• Validation of Conformity to Wine Production Regulations(p. 492)
• World Wine Regions(p. 494)
• Western Europe(p. 494)
• North Africa and the Near East(p. 522)
• Far East(p. 523)
• Australia and New Zealand(p. 524)
• South Africa(p. 527)
• South America(p. 530)
• North America(p. 533)
• Suggested Readings(p. 539)
• References(p. 541)
• 11 Sensory Perception and Wine Assessment
• Visual Sensations(p. 544)
• Color(p. 544)
• Clarity(p. 545)
• Viscosity(p. 546)
• Sparkle (Effervescence)(p. 546)
• Tears(p. 546)
• Taste and Mouth-Feel(p. 546)
• Taste(p. 546)
• Factors Influencing Taste Perception(p. 549)
• Mouth-Feel(p. 551)
• Taste and Mouth-Feel Sensations in Wine Tasting(p. 553)
• Odor(p. 554)
• Olfactory System(p. 554)
• Odorants and Olfactory Stimulation(p. 556)
• Sensations from the Trigeminal Nerve(p. 557)
• Odor Perception(p. 557)
• Sources of Variation in Olfactory Perception(p. 559)
• Significance of Odor Assessment in Wine Tasting(p. 561)
• Off-Odors(p. 562)
• Wine Assessment and Sensory Analysis(p. 564)
• Conditions for Sensory Analysis(p. 564)
• Wine Score Cards(p. 566)
• Number of Tasters(p. 567)
• Tasters(p. 568)
• Training(p. 568)
• Measuring Tasting Acuity and Consistency(p. 569)
• Wine-Tasting Technique(p. 569)
• Appearance(p. 569)
• Odor In-Glass(p. 570)
• In-Mouth Sensations(p. 570)
• Finish(p. 573)
• Assessment of Overall Quality(p. 573)
• Statistical and Descriptive Analysis of Tasting Results(p. 574)
• Simple Tests(p. 574)
• Analysis of Variance(p. 577)
• Multivariate Analysis and Descriptive Analysis of Wine(p. 577)
• Objective Wine Analysis(p. 578)
• Appendix 11.1(p. 579)
• Appendix 11.2(p. 580)
• Appendix 11.3(p. 581)
• Appendix 11.4(p. 581)
• Appendix 11.5(p. 583)
• Appendix 11.6(p. 584)
• Suggested Readings(p. 585)
• References(p. 586)
• 12 Wine, Health, and Food
• Wine and Health(p. 591)
• Metabolism of Alcohol(p. 592)
• Food Value(p. 592)
• Antimicrobial Effects(p. 593)
• Tranquilizer Action(p. 594)
• Arthritis(p. 594)
• Diabetes(p. 594)
• Cardiovascular Diseases(p. 594)
• Antioxidant Effects(p. 596)
• Inhibition of Platelet Aggregation(p. 596)
• Age-Related Macular Degeneration(p. 597)
• Gout(p. 597)
• Kidney Stones(p. 597)
• Cancer(p. 597)
• Allergies and Hypersensitivity(p. 597)
• Headaches(p. 598)
• Fetal Alcohol Syndrome(p. 599)
• Contraindications(p. 599)
• Wine and Medications(p. 600)
• Wine as a Food Beverage(p. 600)
• Wine and Food Interaction(p. 601)
• Development of Western Cuisine and Concepts of Food and Wine Combination(p. 601)
• Concept of Flavor Principles(p. 603)
• Influence of Flavor Principles(p. 603)
• Complex or Grand Meals(p. 604)
• Final Note(p. 604)
• Suggested Readings(p. 605)
• References(p. 605)
• Glossary(p. 609)
• Index(p. 621)

Notas de autor provistas por Syndetics

Ron Jackson received the bachelor's and master's degrees from Queen's University and the doctorate from the University of Toronto. Dr. Jackson has resigned from his position as a professor and the chair of the Botany Department at Brandon University to concentrate on writing. He is allied with the Cool Climate Oenology and Viticulture Institute, Brock University