Wine Science

Ch. 1: Introduction
Ch. 2: Grapevine Origin, Breeding and Cultivars
Ch. 3: Grapevine Structure and Function
Ch. 4: Vineyard Practice
Ch. 5: Site Selection and Climate
Ch. 6: Chemical Constituents of Grapes and Wine
Ch. 7: Fermentation
Ch. 8: Post Fermentation Treatment and Processing
Ch. 9: Some Specific and Unique Wine Styles
Ch.10: Wine Laws, Authentication and Geography
Ch.11: Perception Assessment and Appreciation
ch.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 duries 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

"[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 4 th 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