Chemical and Sensory Flavor Analysis of Wines of Native American Grapes
Author : Richard Rex Nelson
Publisher :
Page : 282 pages
File Size : 37,1 MB
Release : 1977
Category : Flavor
ISBN :
Author : Richard Rex Nelson
Publisher :
Page : 282 pages
File Size : 37,1 MB
Release : 1977
Category : Flavor
ISBN :
Author : Andrew L. Waterhouse
Publisher : John Wiley & Sons
Page : 775 pages
File Size : 44,72 MB
Release : 2016-06-07
Category : Science
ISBN : 1118730704
Wine chemistry inspires and challenges with its complexity, and while this is intriguing, it can also be a barrier to further understanding. The topic is demystified in Understanding Wine Chemistry, Special Mention awardee in the 2018 OIV awards, which explains the important chemistry of wine at the level of university education, and provides an accessible reference text for scientists and scientifically trained winemakers alike. Understanding Wine Chemistry: Summarizes the compounds found in wine, their basic chemical properties and their contribution to wine stability and sensory properties Focuses on chemical and biochemical reaction mechanisms that are critical to wine production processes such as fermentation, aging, physiochemical separations and additions Includes case studies showing how chemistry can be harnessed to enhance wine color, aroma, flavor, balance, stability and quality. This descriptive text provides an overview of wine components and explains the key chemical reactions they undergo, such as those controlling the transformation of grape components, those that arise during fermentation, and the evolution of wine flavor and color. The book aims to guide the reader, who perhaps only has a basic knowledge of chemistry, to rationally explain or predict the outcomes of chemical reactions that contribute to the diversity observed among wines. This will help students, winemakers and other interested individuals to anticipate the effects of wine treatments and processes, or interpret experimental results based on an understanding of the major chemical reactions that can occur in wine.
Author : Patrick Iland
Publisher :
Page : 0 pages
File Size : 35,57 MB
Release : 2021-02-28
Category : Grape juice
ISBN : 9780994635631
Chemical physical and sensory methods for analysing grapes and wine
Author : Andrew Leo Waterhouse
Publisher :
Page : 264 pages
File Size : 19,6 MB
Release : 1998
Category : Antiques & Collectibles
ISBN :
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.
Author : William Bradford Alwood
Publisher :
Page : 36 pages
File Size : 35,57 MB
Release : 1911
Category : Grapes
ISBN :
Author : Jokie Bakker
Publisher : John Wiley & Sons
Page : 453 pages
File Size : 19,14 MB
Release : 2011-10-13
Category : Technology & Engineering
ISBN : 1444346008
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, rosés, 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.
Author : Percy T. Morgan
Publisher :
Page : 36 pages
File Size : 31,70 MB
Release : 1904
Category : Wine and wine making
ISBN :
Author : Riccardo Flamini
Publisher : John Wiley & Sons
Page : 362 pages
File Size : 42,92 MB
Release : 2008-04-30
Category : Science
ISBN : 0470754311
This book presents the modern applications of hyphenated techniques in the analysis and study of the chemistry of grape, wine, and grape-derivative products. It explains the different applications and techniques used in the laboratory, such as liquid- and gas-phase chromatography, mass spectrometry, and capillary electrophoresis, and describes the methods developed using instrumentation with high performance and reliability. Additionally, the book covers the principal applications of modern sample preparation methods, such as solid-phase-extraction and solid-phase-microextraction.
Author : V. K. Joshi
Publisher : CRC Press
Page : 711 pages
File Size : 17,67 MB
Release : 2021-07-21
Category : Technology & Engineering
ISBN : 1351606646
When asking the question what is wine? there are various ways to answer. Wine is extolled as a food, a social lubricant, an antimicrobial and antioxidant, and a product of immense economic significance. But there is more to it than that. When did humans first start producing wine and what are its different varieties? Are wines nutritious or have any therapeutic values—do they have any role in health or are they simply intoxicating beverages? How are their qualities determined or marketed and how are these associated with tourism? Concise Encyclopedia of Science and Technology of Wine attempts to answer all these questions and more. This book reveals state-of-the-art technology of winemaking, describing various wine regions of the world and different cultivars used in winemaking. It examines microbiology, biochemistry, and engineering in the context of wine production. The sensory qualities of wine and brandy are explored, and the composition, nutritive and therapeutic values, and toxicity are summarized. Selected references at the end of each chapter provide ample opportunity for additional study. Key Features: Elaborates on the recent trends of control and modeling of wine and the techniques used in the production of different wines and brandies Focuses on the application of biotechnology, especially genetic engineering of yeast, bioreactor technological concepts, enzymology, microbiology, killer yeast, stuck and sluggish fermentation, etc. Illustrates the biochemical basis of wine production including malolactic fermentation Examines marketing, tourism, and the present status of the wine industry Concise Encyclopedia of Science and Technology of Wine contains the most comprehensive, yet still succinct, collection of information on the science and technology of winemaking. With 45 chapters contributed by leading experts in their fields, it is an indispensable treatise offering extensive details of the processes of winemaking. The book is an incomparable resource for oenologists, food scientists, biotechnologists, postharvest technologists, biochemists, fermentation technologists, nutritionists, chemical engineers, microbiologists, toxicologists, organic chemists, and the undergraduate and postgraduate students of these disciplines.
Author : Joni D. Perez
Publisher :
Page : pages
File Size : 16,94 MB
Release : 2018
Category :
ISBN : 9781536132892