Wine (PDF)

The commercial importance of wine continues to increase across theglobe, with the availability of many new wines, encompassing aremarkable and exciting range of flavours. Wine FlavourChemistry focuses on aspects of wine making procedures that areimportant in the development of flavour, describing some of thegrapes used and their resulting wines. In-depth descriptions offlavour reaction pathways are given, together with cutting-edgescientific information concerning flavour release, its associatedchemistry and physics, and the sensory perception of volatileflavours.

Wine Flavour Chemistry contains a vast wealth ofinformation describing components of wine, their underlyingchemistry and their possible role in the taste and smellcharacteristics of wines, fortified wines, sherry and port. Manyextremely useful tables are included, linking information ongrapes, wines, composition and resulting perceived flavours.

Wine Flavour Chemistry is essential reading for all thoseinvolved in commercial wine making, be it in production, trade orresearch. The book will be of great use and interest to allenologists, and to food and beverage scientists and technologistsin commercial companies and within the academic sector. Upper levelstudents and teachers on enology courses will need to read thisbook. All libraries in universities and research establishmentswhere food and beverage science and technology, and chemistry arestudied and taught, should have multiple copies of this importantbook.