Wine
Flavour Chemistry
(Sprache: Englisch)
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...
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Produktinformationen zu „Wine “
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, ros&##;s, 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.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, ros&##;s, 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
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.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, ros&##;s, 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
Klappentext zu „Wine “
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.
Inhaltsverzeichnis zu „Wine “
Preface to the Second Edition xvPreface to the First Edition xvii
1 Introduction 1
1.1 Scope of the book 1
1.2 Historical background 2
1.3 Wine flavour 3
1.4 Wine colour 6
1.5 Vinification 6
1.5.1 Vinification process 8
1.5.2 Red wines 22
1.5.3 White wines 25
1.5.4 Specialized wines 28
1.5.5 Fortified wines 35
1.6 Physiological effects 42
1.6.1 Attributed negative effects 43
1.6.2 Wine ethyl alcohol (ethanol) 43
1.6.3 Effects of phenols 45
2 Grape Varieties and Growing Regions 53
2.1 Wine grapes 53
2.2 Vine plant characteristics 56
2.3 Soil, climate and ripeness 57
2.3.1 Soil 57
2.3.2 Climate 58
2.3.3 Ripeness 64
2.4 Grape growing regions of the world 65
2.4.1 World wine production 65
2.4.2 Regions 66
2.5 Chemical composition of grapes, must and finished wines 71
2.5.1 Grapes and must 71
2.5.2 Finished wine 79
2.6 Quality control and classification of wines 79
2.6.1 France 79
2.6.2 Germany 82
2.6.3 Italy 83
2.6.4 Spain 84
2.6.5 Australia 84
2.6.6 USA 85
2.6.7 Quality control systems in the European Union 86
3 Basic Taste and Stimulant Components 89
3.1 Introduction 89
3.2 Basic taste perception 90
3.2.1 Role of taste 90
3.2.2 Taste perception mechanism 91
3.3 Ethyl alcohol 92
3.3.1 Measurement of ethyl alcohol content in wines 93
3.3.2 Measurement of sugar content in musts and wines 94
3.3.3 Sugar content of grapes and must 97
3.3.4 Chaptalization 98
3.4 Acidity 99
3.4.1 Contents of organic acids 100
3.4.2 Measurement of acid content 104
3.4.3 Acid taste 105
3.5 Sweetness 109
3.5.1 Chemical
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structure of sugars 109
3.5.2 Content/sweetness 109
3.6 Bitterness, astringency and mouthfeel 113
3.6.1 Basic chemistry 113
3.6.2 Basic technology 118
3.6.3 Bitter constituents 127
3.6.4 Astringency 127
3.6.5 Mouthfeel 128
3.7 Colouring matter 129
3.7.1 Colour of red wines 129
3.7.2 Colour of white wines 132
3.8 Other constituents 134
3.8.1 Sulfur dioxide 134
3.8.2 Carbon dioxide 136
3.8.3 Oxygen 138
3.9 Changes in maturation 142
3.9.1 'In-barrel' ageing 143
3.9.2 'In-bottle' ageing 146
3.9.3 Oxidation-reduction (redox) potential 146
4 Volatile Components 155
4.1 General 155
4.1.1 Sensory perception 156
4.1.2 Partition coefficients 158
4.1.3 Threshold flavour/odour levels 161
4.1.4 Flavour/odour descriptions 173
4.2 Volatile compounds detected in wines 175
4.2.1 Types of aroma in volatile compounds 178
4.2.2 Stereochemical effects in aroma volatile compounds 180
4.3 Contents and sensory evaluation data 180
4.3.1 Esters 180
4.3.2 Aldehydes 189
4.3.3 Ketones 190
4.3.4 Acetals 196
4.3.5 Alcohols 197
4.3.6 Lactones and furanones 201
4.3.7 Acids 207
4.3.8 Nitrogeneous compounds 208
4.3.9 Phenols 209
4.3.10 Terpenes 209
4.3.11 Pyrazines 216
4.3.12 Sulfur compounds 219
4.4 Changes during maturation 221
4.4.1 Fermentation and storage of
3.5.2 Content/sweetness 109
3.6 Bitterness, astringency and mouthfeel 113
3.6.1 Basic chemistry 113
3.6.2 Basic technology 118
3.6.3 Bitter constituents 127
3.6.4 Astringency 127
3.6.5 Mouthfeel 128
3.7 Colouring matter 129
3.7.1 Colour of red wines 129
3.7.2 Colour of white wines 132
3.8 Other constituents 134
3.8.1 Sulfur dioxide 134
3.8.2 Carbon dioxide 136
3.8.3 Oxygen 138
3.9 Changes in maturation 142
3.9.1 'In-barrel' ageing 143
3.9.2 'In-bottle' ageing 146
3.9.3 Oxidation-reduction (redox) potential 146
4 Volatile Components 155
4.1 General 155
4.1.1 Sensory perception 156
4.1.2 Partition coefficients 158
4.1.3 Threshold flavour/odour levels 161
4.1.4 Flavour/odour descriptions 173
4.2 Volatile compounds detected in wines 175
4.2.1 Types of aroma in volatile compounds 178
4.2.2 Stereochemical effects in aroma volatile compounds 180
4.3 Contents and sensory evaluation data 180
4.3.1 Esters 180
4.3.2 Aldehydes 189
4.3.3 Ketones 190
4.3.4 Acetals 196
4.3.5 Alcohols 197
4.3.6 Lactones and furanones 201
4.3.7 Acids 207
4.3.8 Nitrogeneous compounds 208
4.3.9 Phenols 209
4.3.10 Terpenes 209
4.3.11 Pyrazines 216
4.3.12 Sulfur compounds 219
4.4 Changes during maturation 221
4.4.1 Fermentation and storage of
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Autoren-Porträt von Jokie Bakker, Ronald J. Clarke
Dr Jokie Bakker has worked as a university tutor and a wine industry consultant, and was formerly Principal Researcher in food flavour and colour at IFR Reading.Dr Ronald J. Clarke is a writer and food industry consultant based in Chichester, UK, and is co-editor of Coffee: Recent Developments.
Bibliographische Angaben
- Autoren: Jokie Bakker , Ronald J. Clarke
- 2011, 2. Aufl., 440 Seiten, Maße: 17,5 x 24,6 cm, Gebunden, Englisch
- Verlag: Wiley & Sons
- ISBN-10: 144433042X
- ISBN-13: 9781444330427
- Erscheinungsdatum: 25.11.2011
Sprache:
Englisch
Pressezitat
"This book is a delight to read. It is well produced,contains a wealth of detailed and interesting information, and gooduse is made of figures and, especially, tables. The authors areclearly very enthusiastic about their subject and the book is sowell-written one can open it anywhere, start reading, and beinstantly captivated. This book is essential reading for anychemist interested in wine (and who is not?) or in flavourchemistry in general." ( Chromatographia , 1August 2013)Kommentar zu "Wine"
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