Wine flavor 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 flavor, and this unique monograph is dedicated to current research developments. The book starts with the Riesling terpenes, which 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 flavors of microbial origin, particularly the effects of different yeast strains, and it looks at important factors in aging, 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.
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Andrew L. Waterhouse is at University of California, Davis. Susan E. Ebeler is at University of California, Davis.Review:
"Meeting in San Francisco, an easy stagger to some of the world's best wine regions, in April 1997, chemists from around the world trade their findings concerning the chemical basis of why a particular wine tastes a particular way at a particular time. Their reports include methoxypyrazines of grapes and wines, seasonal variation in the production of hydrogen sulfide during fermentation, phenolic composition as related to red wine flavor, why wines taste bitter and feel astringent, the impact of cooperage techniques and aging conditions on the volatile odoriferous compounds in barrel-aged wines, detecting cork taint in wine using automated solid-phase microextraction in combination with GC/MS-SIM, and flavor-matrix interactions."--SciTech Book News
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Book Description American Chemical Society, 1999. Hardcover. Book Condition: New. book. Bookseller Inventory # M0841235929
Book Description American Chemical Society, 1999. Hardcover. Book Condition: New. Never used!. Bookseller Inventory # P110841235929
Book Description Amer Chemical Society, 1998. Hardcover. Book Condition: Brand New. 1st edition. 245 pages. 9.50x6.50x0.75 inches. In Stock. Bookseller Inventory # zk0841235929
Book Description American Chemical Society, 1999. Hardcover. Book Condition: New. Bookseller Inventory # DADAX0841235929
Book Description American Chemical Society. Hardcover. Book Condition: New. 0841235929 New Condition. Bookseller Inventory # NEW7.1379201