"Wine Flavour Chemistry" brings together a vast wealth of
information describing components of wine, their underlying
chemistry and their possible role in the taste, smell and overall
perception. It includes both table wines and fortified wines, such
as Sherry, Port and the newly added Madeira, as well as other
special wines. This fully revised and updated edition includes new
information also on retsina wines, roses, organic and reduced
alcohol wines, and has been expanded with coverage of the latest
research. Both EU and non-EU countries are referred to, making this
book a truly global reference for academics and enologists
worldwide.
"Wine Flavour Chemistry" is essential reading for all those
involved in commercial wine making, whether in production, trade or
research. The book is of great use and interest to all enologists,
and to food and beverage scientists and technologists working in
commerce and academia. Upper level students and teachers on enology
courses will need to read this book: wherever food and beverage
science, technology and chemistry are taught, libraries should have
multiple copies of this important book.
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