Managing wine quality

by Reynolds, Andrew G., (Gordon)

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Title Statements

Full title :Managing wine quality. / edited by Andrew G. Reynolds.

Edition Statements

Publication Date:©2022
Edition:2nd ed

Publication Statements

Publisher(s):Woodhead Publishing
Place of Publication:Oxford, England
Language:eng
Publication Date:©2022

Notes

9.1.4. Interactions between the soil and the grapevine.

The Physical Object

Description:1 online resource (824 pages).

Edition Identifiers

ISBN:9780081020685, 0081020686
oclc:on1357333238
LC Classification:SB388
Dewey Decimal:634.8

Intro -- Managing Wine Quality: Volume I: Viticulture and Wine Quality -- Copyright -- Contents -- Contributors -- Part One: Understanding grape and wine sensory attributes -- Chapter 1: Wine aroma vectors and sensory attributes -- 1.1. Sensory attributes and chemical stimuli -- 1.2. The outstanding role of olfaction in food sensory properties -- 1.3. Olfaction: Sensing biologically relevant volatile molecules -- 1.4. Limitations of OAVs -- 1.5. Can wine aroma be explained from its chemical composition? -- 1.6. The internal logic of wine aroma: Wine buffer and aroma vectors -- 1.6.1. The aroma buffer -- 1.6.2. Aroma vectors -- 1.7. Wine aroma vectors -- 1.7.1. Alcoholic solvent -- 1.7.2. Lactic acid -- 1.7.3. Reduced -- 1.7.4. Yeasty, oxidized -- 1.7.5. Flowery -- 1.7.6. Fruity -- 1.7.7. Citric green -- 1.7.8. Vegetal -- 1.7.9. Spice, woody -- 1.7.10. Empyreumatic -- 1.8. Interaction between aroma vectors and the overall aroma perception -- 1.9. Final remarks -- Acknowledgments -- References -- Chapter 2: Wine taste and mouthfeel -- 2.1. Introduction -- 2.2. Wine compounds contributing to taste and mouthfeel -- 2.2.1. Phenolic compounds -- 2.2.2. Other wine macromolecules -- 2.3. …