WINE SCIENCE: PRINCIPLES AND APPLICATIONS (FOOD SCIENCE AND TECHNOLOGY) (5TH ED.)

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