Wine Science: 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