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.

Consumers, regulators, and the food industry increasingly require that foods comply not only with label descriptions of food content, but also with information regarding the food's origin. For example, the wine industry has a long history of labeling wines based on varietal, regional, or age (vintage)-related properties. However, regulatory agencies are now beginning to require methods to confirm this label information. Food retailers are also facing voluntary or mandatory labeling requirements that will indicate regional or country-of-origin, species and/or varietal information. As a result, development of reliable analytical methods to confirm the authenticity of the label information is needed. This book presents the latest research on food and wine authentication. The chapters are authored by leading international scientists whose research focuses on the development and application of analytical methodologies used for the authentication of food and beverages.

Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.

Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.

Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.

Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.

Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.

Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.

Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.

This book, the first of two volumes, uses a framework of philosophical anthropology, and the concepts of humanistic leadership and humanistic management, to explore the value of work in the hospitality and tourism industry. It presents robust theoretical and practical implications for professionalism and excellence at work. This volume addresses the hospitality professional, beginning with an exploration of the foundational literature, before moving on to discuss topics like the concept of human dignity at work, how one can find meaning within the hospitality industry, spirituality at work, philosophy in the world of work, and personal development. These volumes will be of use to academics and practitioners in the fields of hospitality and tourism management, humanistic and transformational leadership, corporate social responsibility, human resource management, customer service, and workplace spirituality.