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by R.J. Clarke
This important new book is designed primarily to unravel and to provide understanding of the relationship between the perceived flavour of wines and their chemical composition, in the light of modern scientific knowledge and the continuing research in this field.
Wine Flavour Chemistry contains a wealth of information describing components of wine, their underlying chemistry and their possible role in the taste and smell characteristics of wines, fortified wines, sherry and port.
Many useful tables are included on grapes, wines, composition, and resulting perceived flavors.
Wine Flavour Chemistry covers in detail the volatile and non-volatile chemical compounds relevant to wine flavour and found in wines and in their originating grapes and musts.
Reaction pathways for these compounds are discussed together with summaries of agronomic factors (including noble rot) and vinification practices (including ageing) influencing wine chemistry and flavour.
The authors have drawn together a vast amount of information of vital interest and commercial importance to the wine industry.
Wine Flavour Chemistry is essential reading for all those involved in commercial wine making, be it in production, trade or research.
It will be of great interest to all enologists, to food and beverage scientists and technologists both in commercial companies and the academic sector, and to upper level students and teachers on enology courses.
Contents
1. Grape Varieties and Growing Regions
2. Basic Taste and Stimulant Components
3. Volatile Components
4. Wine Tasting Procedures and Overall Wine Flavour
5. Sherry and Port
6. Formation Pathways in Vinification
Appendix
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