Wine flavour chemistry

Wine flavour chemistry

by Bakker, Jokie

Type Book
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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, roses, organic and reduced alcohol wines, and has been expanded with coverage of the l…

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Title Statements

  • Full title :Wine flavour chemistry / Jokie Bakker, Ronald J. Clarke.

Summary

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, roses, 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.

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Edition Statements

  • Publication Date:©2012.
  • Edition:2nd ed

Publication Statements

  • Publisher(s):Wiley-Blackwell
  • Place of Publication:Ames, Iowa
  • Language:eng
  • Publication Date:©2012.

Notes

Clarke's name appears first on the earlier edition.

The Physical Object

  • Description:1 online resource

Edition Identifiers

  • ISBN:9781444346022, 1444346024, 9781444346008, 1444346008, 9781444345995, 1444345990, 9781444346015, 1444346016, 6613406066, 9786613406064
  • oclc:ocn768230377
  • LC Classification:TP548.5.F55
  • Dewey Decimal:663/.2

Table of Contents

Front Matter -- Introduction -- Grape Varieties and Growing Regions -- Basic Taste and Stimulant Components -- Volatile Components -- Wine Tasting Procedures and Overall Wine Flavour -- Sherry, Port and Madeira -- Formation Pathways in Vinification -- Appendix I -- Appendix II: Molecular Formula/Weight, Physical Properties (Boiling Point, Saturation, Water Solubility) and Partition Coefficients (Air-Water, Measured Direct or Estimated) -- Index -- Food Science and Technology.

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Subjects

Chemie Chemie (algemeen) Chemistry Chemistry (General) Vin -- Chimie Vin -- Saveur et odeur wijnen Wine -- Flavor and odor Wine and wine making -- Chemistry Wines

Writers

Bakker, Jokie Clarke, R. J., (Ronald James)

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Files & Downloads

  • Wine: Flavour Chemistry -- (.pdf)

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  • Wine Flavour Chemistry, Second edition -- (.pdf)

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  • Wine: Flavour Chemistry -- (.pdf)

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  • Wine flavour chemistry -- (.epub)

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