With 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.

Table of Contents

• About the Author
• Preface
• Acknowledgments
• 1 Introduction
• Grapevine and Wine Origin
• Commercial Importance of Grapes and Wine
• Wine Classification
• 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
• Grapevine Improvement
• Suggested Reading
• References
• 3 Grapevine Structure and Function
• Structure and Function
• Reproductive Structure and Development
• Suggested Reading
• Root System
• Shoot System
• Photosynthesis and Transpiration
• Reproductive System
• Berry Maturation
• Factors Affecting Berry Maturation
• References
• 4 Vineyard Practice
• Vine Cycle and Vineyard Activity
• Management of Vine Growth
• Rootstock
• Vine Propagation and Grafting
• Irrigation
• Fertilization
• Disease, Pest, and Weed Management
• Harvesting
• Suggested Reading
• References
• 5 Site Selection and Climate
• Soil Influences
• Topographic Influences
• Atmospheric Influences
• Suggested Reading
• References
• 6 Chemical Constituents of Grapes and Wine
• Introduction
• Overview of Chemical Functional Groups
• Chemical Constituents
• Chemical Nature of Varietal Aromas
• Appendix 6.1
• Appendix 6.2
• Appendix 6.3
• Suggested Reading
• References
• 7. Fermentation
• Basic Procedures of Wine Production
• Prefermentation Practices
• Alcoholic Fermentation
• Appendix 7.1
• Appendix 7.2
• Suggested Reading
• References
• 8 Post-Fermentation Treatments and Related Topics
• Wine Adjustments
• Stabilization and Clarification
• Aging
• Oak and Cooperage
• Cork and Other Bottle Closures
• Bottles and Other Containers
• Wine Spoilage
• Wastewater Treatment
• Suggested Reading
• References
• 9 Specific and Distinctive Wine Styles
• Sweet Table Wines
• Red Wine Styles
• Sparkling Wines
• Fortified Wines
• Suggested Reading
• References
• 10 Wine Laws, Authentication and Geography
• Appellation Control Laws
• Detection of Wine Misrepresentation and Adulteration
• World Wine Regions
• References
• Suggested Reading
• Geographical Regions
• 11 Sensory Perception and Wine Assessment
• Visual Sensations
• Oral Sensations
• Odor
• Wine Assessment and Sensory Analysis
• Tasters
• Wine-Tasting Technique
• Statistical and Descriptive Analysis of Tasting Results
• Objective Wine Analysis
• Appendix 11.1
• Suggested Reading
• References
• 12 Wine, Food and Health
• Wine and Food
• Wine and Health
• Alcohol Metabolism
• Physiological Actions
• Food Value
• Digestion
• Phenolic Bioavailability
• Antimicrobial Effects
• Cardiovascular Disease
• Antioxidant Effects
• Vision
• Neurodegenerative Diseases
• Osteoporosis
• Gout
• Arthritis
• Diabetes
• Goitre
• Kidney Stones
• Cancer
• Allergies and Hypersensitivity
• Headaches
• Dental Erosion
• Fetal Alcohol Syndrome
• Toxins
• Contraindications
• Wine and Medications
• Suggested Reading
• References
• Glossary
• Color Plate