Chemistry of Wine Flavor (Hardcover, Reissue)

Wine flavour chemistry is a complex and diverse field that ranges from the potently aromatic pyrazines to the complex polymeric tannins. Modern chemistry is now opening some doors to the mysteries of wine flavour, and this unique monograph is dedicated to current research developments. The book starts with the Riesling terpenes, which are responsible for floral aroma when new and the kerosene-like aroma that appears in old age, and with the chemically related norisprenoids found in Cabernet Sauvignon and Merlot. It includes three reports on flavours of microbial origin, particularly the effects of different yeast strains, and it looks at important factors in ageing, including acetalhyde, the contribution of oak, and problems with cork taint. It also explores in detail the relationship between winemaking techniques and the chemistry and taste attributes of phenolic compounds.

General

Imprint:	American Chemical Society
Country of origin:	United States
Series:	ACS Symposium Series, 714
Release date:	February 1999
First published:	1999
Authors:	Andrew L. Waterhouse (Professor) • Susan E. Ebeler (Professor)
Dimensions:	236 x 157 x 17mm (L x W x T)
Format:	Hardcover
Pages:	304
Edition:	Reissue
ISBN-13:	978-0-8412-3592-2
Categories:	Books > Science & Mathematics > Chemistry > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-8412-3592-9
Barcode:	9780841235922

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