Understanding wine chemistry
Wine chemistry inspires and challenges with its complexity, and while this is intriguing, it can also be a barrier to further understanding. The topic is demystified in Understanding Wine Chemistry, Special Mention awardee in the 2018 OIV awards, which explains the important chemistry of wine at the level of university education, and provides an accessible reference text for scientists and scientifically trained winemakers alike.
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- Full title :Understanding wine chemistry / by Andrew L. Waterhouse, University of California, Department of Viticulture and Enology, Davis, CA, USA, Gavin L. Sacks, Cornell University, Department of Food Science, Ithaca, USA, David W. Jeffery, the University of Adelaide, Department of Wine and Food Science, SA, Australia.
Summary
Wine chemistry inspires and challenges with its complexity, and while this is intriguing, it can also be a barrier to further understanding. The topic is demystified in Understanding Wine Chemistry, Special Mention awardee in the 2018 OIV awards, which explains the important chemistry of wine at the level of university education, and provides an accessible reference text for scientists and scientifically trained winemakers alike.
Read More ↓Edition Statements
- Publication Date:2016.
- Edition:[Enhanced Credo edition]
Publication Statements
- Publisher(s):Wiley
- Place of Publication:Chichester, West Sussex, UK
- Language:eng
- Publication Date:2016.
The Physical Object
- Description:1 online resource (52 entries) : : 311 images
Edition Identifiers
- ISBN:9781787851566, 1787851567
- oclc:on1110555076
- LC Classification:TP548.5.A5
- Dewey Decimal:663/.2
Table of Contents
Foreword -- Preface -- Introduction -- Water and ethanol -- Carbohydrates -- Acids -- Minerals -- Amines, amino acids, and proteins -- Higher alcohols -- Esters -- Isoprenoids -- Aldehydes, ketones, and related compounds -- Thiols and related sulfur compounds -- Introduction to phenolics -- Volatile phenols -- Non-flavonoid phenolics -- Flavan-3-ols and condensed tannin -- Flavonols -- Anthocyanins -- Sulfur dioxide -- Taints, off-flavors, and mycotoxins -- Outline of wine production -- Grape must composition overview -- Maceration and extraction of grape components -- The biochemistry of wine fermentations: Glycolysis; Fatty acid metabolism; Amino acid metabolism; Sulfur metabolism; Bacterial fermentation products -- Grape-derived aroma precursors: Glycosidic precursors to wine odorants; S-conjugates; Conversion of variety specific components, other; Wine oxidation; Topics related to aging -- The chemistry of post-fermentation processing: Cold stabilization; Fining; Particle filtration and reverse osmosis; Distillation -- Additives and processing aids -- Authentication -- Optimizing white wine aromas -- Appearance of reduced aromas during bottle storage -- Grape genetics, chemist…
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