Wine: Flavour Chemistry
April 2008, Wiley-Blackwell
Wine Flavour Chemistry contains a vast 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
extremely useful tables are included, linking information on
grapes, wines, composition and resulting perceived flavours.
Wine Flavour Chemistry is essential reading for all those involved in commercial wine making, be it in production, trade or research. The book will be of great use and interest to all enologists, and to food and beverage scientists and technologists in commercial companies and within the academic sector. Upper level students and teachers on enology courses will need to read this book. All libraries in universities and research establishments where food and beverage science and technology, and chemistry are studied and taught, should have multiple copies of this important book.
Origins; Wine Flavour; Wine Colour; Vinification Processes; Physiological Factors.
Grape Varieties and Growing Regions:.
Wine Grapes; Grape Growing and Wine Producing Areas; Chemical Composition of Grapes, Must and Finished Wine; Quality Control and Classification of Wine.
Basic Taste, Stimulant and Other Constituents of Wines:.
Ethyl Alcohol and Polyols; Acidity; Sweetness; Bitterness, Astringency and Mouthfeel; Colouring Matter; Some other constituents; Changes in Storage/Ageing.
Volatile Components: .
Volatile Compounds Detected; Volatile Compounds Quantified in Amounts; GC Techniques of Measurement; Physical Properties and Chemical Structures.
Wine Tasting Procedures and Overall Wine Flavour:.
Balance of Basic Taste Constituents; Wine Aromas.
Sherry and Port:.
Introduction; Sherry; Port wine.
Formation Pathways in Vinification: .
Process Variables in Vinification; Production of Ethyl Alcohol; Production of Individual Groups of Compounds; Development of 'Noble Rot'.
Dr R. J. Clarke, co-editor of Coffee: Recent
Developments and the widely acclaimed six-volume work
Coffee, published between 1985 and 1988, is currently a food
industry consultant, based in Chichester, UK.
Dr J. Bakker, formerly Principal Researcher in food flavour and colour at IFR Reading, has over 19 years’ experience in wine research including time as an industry consultant and tutor on wine courses at the University of Bath, Swindon, UK.
* essential information for the wine industry
* authors highly regarded for work in flavour chemistry and enology
...this book is well written and very informative because it provides a collection of seven (7) chapters in topics of crucial importance for the scientists involved therein. It is a very useful book and is addressed to a wide readership (academic staff, research institutes, students, industrial practitioners) who will find a lot of useful and updated information therein.”
International Journal of Food Science and Technology, Vol 40 (5), 2005
"The first impression of Wine Flavour Chemistry is that it is
readable! It is not just aimed at the technical intelligentsia but
also at anyone with an interest in alcoholic beverages.
Overall (it) would be an invaluable addition to the library of anybody interested in wine or alcoholic beverages. The authors are to be congratulated for their diligence and for the thorough way they have compiled…an excellent book."
Chemistry & Industry, 2005
“…the book is an absolute must for anyone involved
professionally in the wine industry, scientist or
Chemistry World, 2004
“This book contains a wealth of information on the
chemistry of wine flavour as well as on sensory evaluation
methods...The content of the book is based on recent published
studies, is well organized, focused and easy to read.
This book may therefore be of interest to scholars, consumers, and all those involved in wine production and trade including those who are afraid of chemistry”
Chronica Horticulturae, 2004
"This isn’t your average wine book. It’s for those
with a fairly serious interest in wine science… This is a
valuable addition to the wine literature, and I recommend it to
you… there aren’t any other books out there like this,
so for those wanting a technical reference on wine flavour
chemistry, this could be the book for you."
Review on www.wineanorak.com
"an invaluable addition to the literature...the authors are to
be congratulated for their dilligence and for the thorough way they
have compiled a significant amount of constructive data to produce
an excellent book".
Journal of the Institute of Brewing, Vol 111, No 2, 2005