Ch. 1: IntroductionCh. 2: Grapevine Origin, Breeding and CultivarsCh. 3: Grapevine Structure and FunctionCh. 4: Vineyard PracticeCh. 5: Site Selection and ClimateCh. 6: Chemical Constituents of Grapes and WineCh. 7: FermentationCh. 8: Post Fermentation Treatment and ProcessingCh. 9: Some Specific and Unique Wine StylesCh.10: Wine Laws, Authentication and GeographyCh.11: Perception Assessment and Appreciationch.12: Wine, Health and Food
Ron Jackson received the bachelor's and master's degree from Queen's University and the doctrine from the University of Toronto. His time in Vineland, Ontario, and subsequently at Cornell University redirected his interest in plant disease toward viticulture and enology. As part of his regular teaching duties at Brandon University, he developed the first wine technology course in Canada. For many years he was a technical advisor to the Manitoba Liquor Control Commission, developed sensory tests to assess the tasting skills of members of its Sensory Panel, and was a member of its External Tasting Panel. He is also the author of Conserve Water, Drink Wine and several technical reviews. 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.
"[T}he effort to keep any substantial reference work up to date is
a never-ending job. I was recently discussing this very topic with
Ron Jackson, author of Wine Science – Principles and Applications,
whose 4th edition is due out in 2014…. Thank goodness he loves his
job because Wine Science is, as far as I am concerned, the best
single volume work on the subject and I urge any sommelier who does
not already own a copy to buy one. It offers the same depth of
knowledge as the equally excellent two-volume Handbook of Enology
by Ribereau-Gayon et al, but Wine Science covers a wider range of
subjects (including wine law, wine assessment, wine and health, and
more), the Contents for which lay readers in particular will find
more intuitively named and more logically ordered, yet the degree
to which he tackles his subject is second to none. If anyone thinks
my job is difficult, then Ron’s must be close to impossible. "--Tom
Stevenson on Guild of Sommeliers
"A work of tremendous breadth, covering the science of wine from
the inner workings of a vine to the pleasures and benefits of wine.
Yet Jackson manages to give each topic enough depth to make his
book relevant for students, practitioners, scientists - and wine
lovers."- Dr. Markus Keller, Washington State University, Prosser,
USA
"In this latest edition of Wine Science, Ron Jackson provides a
wealth of scientific material on grape growing and wine making. The
real strength of this book is that he does so in a highly readable
and yet authoritative format. From the origins of grape growing,
through to the latest techniques for vinification and wine
assessment, Ron Jackson reveals the importance of scientific
research to understanding the production of wines of many different
types and character."- Dr. Tim Unwin, UNESCO Chair, University of
London, UK
"Wine Science is my bible...This book should be one of the
cornerstones of every serious wine enthusiast's library."- Tom
Stevenson, Author of Sotheby's Wine Encyclopedia
"The concept that a glass of wine confers not only pleasure and
enjoyment, but has a valid science based function as one ingredient
of a healthy diet and lifestyle for more adults is dealt with
systematically and thoroughly in Wine Science."- Helena Conibear,
Director of AIM-Alcohol in Moderation, author of The Wise Drinkers
Guide & Alcohol & You
Ronald Jackson’s Wine Science 3rd edition, was mentioned in an
article about champagne in celebrations on LiveScience.com"However,
determining the right amount of sugar required and avoiding bottle
explosions took chemists almost a century to perfect, Ronald S.
Jackson notes in "Wine Science." The original, sweet version became
trendy in Paris among the wealthy, while the English preferred
their champagne dry, and the English wine-making method became
prevalent throughout most of the wine-making world."
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