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Free Wine…Science Chapter!
Wine Science: Principles and Applications by Ronald Jackson is one of our best-selling and most-downloaded titles in the food sciences discipline. The fourth edition, completely revised and updated, 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. Ronald Jackson’s wealth of experience is matched by his ability to effectively communicate, making this book ideal for those seriously interested in the science of wine as well as professionals, professors and students.
In his first blog post with us on SciTech Connect, Ronald Jackson discussed how he “fell into the wine trap” and admits that “if you need to fall into a trap it is one of the most pleasant.” Learn more about Jackson’s life and research here.
We are eager to share some of this book with you! Below, you will find Chapter 11: Sensory Perception and Wine Assessment. Use the comment section below to tell us what you think!
Attending IFT 2014? Stop by booth 2001 to see the book for yourself!
Food Science & Nutrition
The field of food science is highly interdisciplinary, spanning areas of chemistry, engineering, biology, and many more. Researchers in these areas achieve fundamental advances in our understanding of agriculture, nutrition, and food-borne illness, and develop new technologies, like food processing methods and packaging material. Against a backdrop of global issues of food supply and regulation, this important work is supported by Elsevier’s catalog of books, eBooks, and journals in food science, considered essential resources for students, instructors, and health professionals worldwide. Learn more about our Food Science and Nutrition books here.