Beverage Technology Reference from C.H.I.P.S.

Wine Flavour Chemistry

by R.J. Clarke
and J. Bakker

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.


  • Scope of the Book
  • Historical Background
  • Wine Flavour
  • Wine Colour
  • Vinification
  • Physiological Effects

1. Grape Varieties and Growing Regions

  • Wine Grapes
  • Vine Plant Characteristics
  • Soil and Climate
  • Grape Growing Regions of the World Chemical Composition of Grapes, Must and Finished Wines
  • Quality Control and Classification of Wine

2. Basic Taste and Stimulant Components

  • Introduction
  • Ethyl Alcohol
  • Acidity
  • Sweetness
  • Bitterness, Astringency and Mouthfeel
  • Colouring Matter
  • Other constituents
  • Changes in Maturation

3. Volatile Components

  • General
  • Volatile Compounds Detected in Wines
  • Contents and Sensory Evaluation Data
  • Changes During Maturation
  • Aroma Detection and Quantification
  • Chemical Structure and Physical Properties

4. Wine Tasting Procedures and Overall Wine Flavour

  • Wine Tasting
  • Wine-Tasting Procedure
  • Factors Influencing Sensory Perception
  • Balance of Taste Sensations in Wine
  • Wine Aromas
  • Wine and Food Flavor
  • Aroma Indices and Statistical Methods

5. Sherry and Port

  • Sherry
  • Port wine

6. Formation Pathways in Vinification

  • Process Variables in Vinification
  • Production of Ethyl Alcohol
  • Production of Individual Groups of Compounds
  • Noble Rot


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Wine Flavour Chemistry
by R.J. Clarke
2004 • 324 pages • $228.95 + shipping
Texas residents please add 6.75 % sales tax

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