Wine flavour chemistry

Wine Flavour Chemistry brings together a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste, smell and overall perception. It includes both table wines and fortified wines, such as Sherry, Port and the newly added Madeira, as well as other special wines. This fully revised and updated edition includes new information also on retsina wines, rosés, organic and reduced alcohol wines, and has been expanded with coverage of the latest research. Both EU and non-EU countries are referred to, making this book a truly global reference for academics and enologists worldwide. Wine Flavour Chemistry is essential reading for all those involved in commercial wine making, whether in production, trade or research. The book is of great use and interest to all enologists, and to food and beverage scientists and technologists working in commerce and academia. Upper level students and teachers on enology courses will need to read this book: wherever food and beverage science, technology and chemistry are taught, libraries should have multiple copies of this important book.

ProQuest Ebook Central Purchased.

3.9.2 'In-bottle' ageing.

Wine Flavour Chemistry; Contents; Preface to the Second Edition; Preface to the First Edition; 1 Introduction; 1.1 Scope of the book; 1.2 Historical background; 1.3 Wine flavour; 1.4 Wine colour; 1.5 Vinification; 1.5.1 Vinification process; Pre-fermentation; Fermentation; Post-fermentation; 1.5.2 Red wines; Pre-fermentation; Fermentation; Post-fermentation; 1.5.3 White wines; Pre-fermentation; Fermentation; Post-fermentation; 1.5.4 Specialized wines; Rosé wines; Wines made from organically farmed grapes; Wines with added resin; Wines with low alcohol content; Sweet wines.

Sparkling wine in ChampagneSparkling wine by other methods; Wines by carbonic maceration; Wines by thermovinification; Wines matured Sur Lie; 1.5.5 Fortified wines; Port wine; Sherry; Madeira; 1.6 Physiological effects; 1.6.1 Attributed negative effects; 1.6.2 Wine ethyl alcohol (ethanol); 1.6.3 Effects of phenols; Resveratrol; Bibliography; 2 Grape Varieties and Growing Regions; 2.1 Wine grapes; 2.2 Vine plant characteristics; 2.3 Soil, climate and ripeness; 2.3.1 Soil; 2.3.2 Climate; 2.3.3 Ripeness; 2.4 Grape growing regions of the world; 2.4.1 World wine production; 2.4.2 Regions.

2.5 Chemical composition o…