Wine Science: Principles and Applications, Third Edition - Vinum Vine

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Contents xi Analysis of Variance 676 Multivariate Analysis and Descriptive Analysis of Wine 676 Objective Wine Analysis 677 Appendix 11.1 678 Suggested Readings 679 References 679 12 Wine and Health Introduction 686 Metabolism of Alcohol 687 Physiological Actions 688 Food Value 689 Digestion 689 Phenolic Bioavailability 690 Antimicrobial Effects 691 Cardiovascular Disease 691 Antioxidant Effects 694 Vision 694 Neurodegenerative Diseases 695 Osteoporosis 695 Gout 695 Arthritis 695 Diabetes 695 Goitre 696 Kidney Stones 696 Cancer 696 Allergies and Hypersensitivity 696 Headaches 698 Dental Erosion 700 Fetal Alcohol Syndrome 700 Contraindications 700 Wine and Medications 701 Suggested Readings 701 References 702 Glossary 707 Index 719 Series 749
Page 2: Third Edition Wine Science Principl
Page 6: Third Edition Wine Science Principl
Page 10: The book is dedicated to the miracu
Page 14: About the Author xiii Preface xv Ac
Page 18: Contents ix Sugars 274 Pectins, Gum
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Page 32: xvi Preface disadvantages of partic
Page 40: 2 1. Introduction restricted to jui
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Page 48: 6 1. Introduction Figure 1.1 Associ
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Page 60: 12 1. Introduction lower rates of c
Page 64: 14 1. Introduction Klein, H., and P
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18 2. Grape Species and Varieties a
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Figure 2.5 Geographic distribution
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22 2. Grape Species and Varieties F
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28 2. Grape Species and Varieties M
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30 2. Grape Species and Varieties B
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32 2. Grape Species and Varieties E
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34 2. Grape Species and Varieties g
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36 2. Grape Species and Varieties i
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38 2. Grape Species and Varieties i
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40 2. Grape Species and Varieties f
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42 2. Grape Species and Varieties r
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44 2. Grape Species and Varieties t
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46 2. Grape Species and Varieties R
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48 2. Grape Species and Varieties M
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3 Grapevine Structure and Function
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52 3. Grapevine Structure and Funct
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100 3. Grapevine Structure and Func
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4 Vineyard Practice In Chapter 3, d
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110 4. Vineyard Practice Figure 4.2
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116 4. Vineyard Practice production
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118 4. Vineyard Practice This has l
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120 4. Vineyard Practice Partial sh
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122 4. Vineyard Practice to suppres
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126 4. Vineyard Practice ‘Gewürz
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130 4. Vineyard Practice Table 4.3
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132 4. Vineyard Practice Neverthele
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138 4. Vineyard Practice Vesuvius,
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142 4. Vineyard Practice In regions
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146 4. Vineyard Practice those of t
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150 4. Vineyard Practice stake loca
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154 4. Vineyard Practice which is s
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156 4. Vineyard Practice more than
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160 4. Vineyard Practice can be a s
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170 4. Vineyard Practice whereas as
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172 4. Vineyard Practice CHLORINE C
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176 4. Vineyard Practice the life c
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180 4. Vineyard Practice The biolog
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182 4. Vineyard Practice their inse
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186 4. Vineyard Practice Initial in
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190 4. Vineyard Practice The fruit
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192 4. Vineyard Practice spring, wh
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196 4. Vineyard Practice can reduce
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198 4. Vineyard Practice Because gr
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204 4. Vineyard Practice of the par
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206 4. Vineyard Practice for enhanc
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208 4. Vineyard Practice beginning
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210 4. Vineyard Practice in the soi
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216 4. Vineyard Practice and Roessl
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222 4. Vineyard Practice Jackson, D
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224 4. Vineyard Practice Ames, B. N
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226 4. Vineyard Practice Caudwell,
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228 4. Vineyard Practice Schriftenr
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230 4. Vineyard Practice Hunter, J.
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232 4. Vineyard Practice Marais, J.
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234 4. Vineyard Practice Poni, S.,
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236 4. Vineyard Practice Smart, R.
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238 4. Vineyard Practice Williams,
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240 5. Site Selection and Climate P
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242 5. Site Selection and Climate F
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244 5. Site Selection and Climate e
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248 5. Site Selection and Climate b
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254 5. Site Selection and Climate T
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258 5. Site Selection and Climate i
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260 5. Site Selection and Climate H
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266 5. Site Selection and Climate W
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268 5. Site Selection and Climate P
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6 Chemical Constituents of Grapes a
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272 6. Chemical Constituents of Gra
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7 Fermentation The theory and pract
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334 7. Fermentation extracted (gene
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336 7. Fermentation material. The s
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338 7. Fermentation Occasionally, a
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340 7. Fermentation obtained using
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342 7. Fermentation acidity (higher
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344 7. Fermentation oxidation. High
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346 7. Fermentation Where permissib
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348 7. Fermentation Botrytis-infect
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350 7. Fermentation DECOLORATION AN
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352 7. Fermentation at this time de
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354 7. Fermentation This provides a
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356 7. Fermentation substrate, S. c
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358 7. Fermentation by many organis
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360 7. Fermentation Figure 7.15 Cor
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362 7. Fermentation and Sablayrolle
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364 7. Fermentation Figure 7.19 Sta
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366 7. Fermentation As noted, grape
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368 7. Fermentation Figure 7.21 The
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370 7. Fermentation relatively litt
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372 7. Fermentation recessive genes
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374 7. Fermentation Figure 7.26 Est
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376 7. Fermentation ammonia (MEP2)
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378 7. Fermentation PHENOLS The phe
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380 7. Fermentation Figure 7.29 Yea
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382 7. Fermentation Table 7.2 The r
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384 7. Fermentation Figure 7.30 Eff
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386 7. Fermentation % Residue 100 8
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388 7. Fermentation sensory attribu
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390 7. Fermentation production of l
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392 7. Fermentation lactic acid bac
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394 7. Fermentation require a high
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396 7. Fermentation synthesis of ac
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398 7. Fermentation This can libera
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400 7. Fermentation increased glyce
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402 7. Fermentation joint malolacti
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404 7. Fermentation Suggested Readi
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406 7. Fermentation Cabras, P., and
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408 7. Fermentation June 19-23, 200
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410 7. Fermentation Garcia, A., Car
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412 7. Fermentation Kunkee, R. E.,
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414 7. Fermentation Park, S. K., Mo
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416 7. Fermentation Sinclair, D.A.,
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8 Postfermentation Treatments and R
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420 8. Postfermentation Treatments
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9 Specifi c and Distinctive Wine St
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522 9. Specifi c and Distinctive Wi
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578 10. Wine Laws, Authentication,
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642 11. Sensory Perception and Wine
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12 Wine and Health Introduction The
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688 12. Wine and Health high. It en
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690 12. Wine and Health Figure 12.1
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692 12. Wine and Health Circulation
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694 12. Wine and Health observation
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696 12. Wine and Health (Dixon et a
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698 12. Wine and Health a lifetime.
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700 12. Wine and Health formic acid
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702 12. Wine and Health Waterhouse,
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704 12. Wine and Health La Porte, R
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706 12. Wine and Health Verhagen, J
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708 Glossary Appellation Control (A
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710 Glossary Cork, the outer bark o
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712 Glossary Hexaploid, an organism
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714 Glossary hydrophobic nature of
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716 Glossary Summerwood, the small-
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720 Index Acetic acid (Contd) synth
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722 Index Basal leaf removal, 65, 1
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724 Index Carbonic maceration, 529-
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726 Index Cytokinins: natural, 19,
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728 Index Fatty acids (Contd) masqu
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730 Index GPR, see Ground penetrati
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732 Index Iron (Contd) catalytic ac
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734 Index Malolactic fermentation (
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736 Index Norisoprenoids, see also
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738 Index Pheromone, 179, 205 Phloe
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740 Index Renewal spurs, 111, 125,
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742 Index Sparkling wine: alcohol u
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744 Index Temperature (Contd) leaf,
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746 Index V. rotundifolia (muscadin
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750 Food Science and Technology: In
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Plate 2.3 Embryogenesis and plant r
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Plate 3.5 Portable whole canopy gas
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Plate 3.9 Top: light-proof boxes in
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Plate 4.4 Narrow row planting. (Pho
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Plate 4.8 Minimally pruned vines, s
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Plate 4.15 Closeup of colony of phy
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Plate 5.3 Wind machines in Napa Val
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Plate 8.3 Toasting of the inside of
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Plate 9.7 Growth of fl or yeasts on
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