作者：李华，王华编著
页数：323页
出版社：科学出版社
出版日期：2022
ISBN：9787030714145
电子书格式：pdf/epub/txt
内容简介
Overview of Wine in China is the first comprehensive and systematic introduction of Chinese wine in the world.
本书特色
本书系统全面地介绍了葡萄与葡萄酒工程学科和人才培养体系，葡萄酒产区的发展，以及中国葡萄酒从无到有与国际标准接轨，迅速成为世界葡萄酒之国的发展历程。
目录
Contents
Introduction
Part One All Aspects of Wine in China
Chapter 1 The History of Chinese Wine
1.1 Origin and Spread of Wine
1.2 Early Wine Culture in China
1.3 The Development of Vitis vinifera Varieties in China
1.4 China, the Ancient World of Wine
References
Chapter 2 Climate of Chinese Wine Regions
2.1 Global Distribution of Vines
2.2 The Main Natural Factors Affecting Viticulture
2.3 Distribution and Climate Zoning of Grape-Producing Areas in China
2.4 Overview of the Characteristics of Each Zone
References
Chapter 3 Main Wine Grape Varieties Cultivated in China
3.1 Grape Species, Varieties, and Rootstocks
3.2 The Impact of Varieties on Wine Quality
3.3 Key Red Wine Varieties Cultivated in China
3.4 Key White-Wine Varieties
References
Chapter 4 Vineyard Management
4.1 Establishing a Vineyard
4.2 Viticulture Mode
4.3 Vine Burial for Protection against the Winter Chill
4.4 Rational Protection of the Vineyard
4.5 Harvesting
4.6 Development Mode of Vineyard
References
Chapter 5 Winemaking
5.1 Maceration: Vinification of Red Wine
5.2 Direct Pressing: Vinification of White Wine
5.3 Fermentation
5.4 Wine Stabilization and Maturation
5.5 Packaging
References
Chapter 6 Wine Tasting
6.1 Good Conditions
6.2 Wine Sample
6.3 Four Steps of Tasting
References
Chapter 7 Wine with Food
7.1 Wine and Food Interaction
7.2 Application of the Flavor Interactions
7.3 Examples of Wine and Food Pairing
7.4 How to Pair Chinese Food with Wine
References
Chapter 8 Wine Storage and Service
8.1 Wine Storage
8.2 Wine Service
Introduction
Part One All Aspects of Wine in China
Chapter 1 The History of Chinese Wine
1.1 Origin and Spread of Wine
1.2 Early Wine Culture in China
1.3 The Development of Vitis vinifera Varieties in China
1.4 China, the Ancient World of Wine
References
Chapter 2 Climate of Chinese Wine Regions
2.1 Global Distribution of Vines
2.2 The Main Natural Factors Affecting Viticulture
2.3 Distribution and Climate Zoning of Grape-Producing Areas in China
2.4 Overview of the Characteristics of Each Zone
References
Chapter 3 Main Wine Grape Varieties Cultivated in China
3.1 Grape Species, Varieties, and Rootstocks
3.2 The Impact of Varieties on Wine Quality
3.3 Key Red Wine Varieties Cultivated in China
3.4 Key White-Wine Varieties
References
Chapter 4 Vineyard Management
4.1 Establishing a Vineyard
4.2 Viticulture Mode
4.3 Vine Burial for Protection against the Winter Chill
4.4 Rational Protection of the Vineyard
4.5 Harvesting
4.6 Development Mode of Vineyard
References
Chapter 5 Winemaking
5.1 Maceration: Vinification of Red Wine
5.2 Direct Pressing: Vinification of White Wine
5.3 Fermentation
5.4 Wine Stabilization and Maturation
5.5 Packaging
References
Chapter 6 Wine Tasting
6.1 Good Conditions
6.2 Wine Sample
6.3 Four Steps of Tasting
References
Chapter 7 Wine with Food
7.1 Wine and Food Interaction
7.2 Application of the Flavor Interactions
7.3 Examples of Wine and Food Pairing
7.4 How to Pair Chinese Food with Wine
References
Chapter 8 Wine Storage and Service
8.1 Wine Storage
8.2 Wine Service
