edited by
Andrew L. Waterhouse
and Susan E. Ebeler
Complexity of wine composition has always challenged chemists and, as a result, there have
been many meetings to discuss the chemistry and the related flavors.
This book focuses on:
- the grape derived and varietal flavors of wines
- the contribution of
polyohenols to the
bitter taste and astringent mouthfeel of wine
- the
characterization of aromas related to wine maturation
- aging in oak cooperage
- the cork
stopper
- the role of component interactions on flavor volatility and perception
- and more!
Contents
- Analysis, Structure, and Reactivity of Labile Terpenoid Aroma Precursors in Riesling
Wine
- Contribution of Glycoside Precursors to the Cabernet Sauvignon and Merlot Aroma
- Methoxypyrazines of Grapes and Wines
- Comparison of Different White Wine Varieties in Odor Profiles by Instrumental Analysis
and Sensory Studies
- Volatile Compounds Affecting the Aroma of Vitis vinifera L. cv. Scheurebe
- Yeast Strain and Wine Flavor: Nature or Nurture?
- Seasonal Variation in the Production of Hydrogen Sulfide During Wine Fermentations
- What is "Brett" (Brettanomyces) Flavor?: A Preliminary Investigation
- Rationalizing the Origin of Solerone (5-Oxo-4-hexanolide): Biomimetics Synthesis,
Identification, and Enantiomeric Distribution of Key Metabolites in Sherry Wine
- Phenolic Composition as Related to Red Wine Flavor
- Effects of Small-Scale Fining on the Phenolic Composition and Antioxidant Activity of
Merlot Wine
- Why do Wines Taste Bitter or Feel Astringent?
- Characterization and Measurement of Aldehydes in Wine
- Volatile and Odoriferous Compounds in Barrel-Aged Wines: Impact of Cooperage Techniques
and Aging Conditions
- Detection of Cork Taint in Wine Using Automated Solid-Phase MicroExtraction in
Combination with GC/MS-SIM
- Flavor-Matrix Interactions in Wine
Appendices
Index
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