The lowest-priced, brand-new, unused, unopened, undamaged item in its original packaging (where packaging is applicable).Packaging should be the same as what is found in a retail store, unless the item is handmade or was packaged by the manufacturer in non-retail packaging, such as an unprinted box or plastic bag.See details for additional description.
1) Introduction 2) Grape Species and Varieties 3) Grapevine Structure and Function 4) Vineyard Practice 5) Site Selection and Climate 6) Chemical Constituents of Grapes and Wine 7) Fermentation 8) Postfermentation Treatments and Related Topics 9) Specific and Distinctive Wine Styles 10) Wine Laws, Authentication, and Geography 11) Sensory Perception and Wine Assessment 12) Wine and Health
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.
Winner of The OIV Jury Award, Encyclopedia Category: L'Organisation Internationale de la Vigne et du Vin, Wine Science: Principles and Applications, 4th Edition.