Dissertation Abstracts International
Author :
Publisher :
Page : 846 pages
File Size : 48,99 MB
Release : 2006
Category : Dissertations, Academic
ISBN :
Volatile Sulfur Compounds in Food
Author : Michael Qian
Publisher : OUP USA
Page : 0 pages
File Size : 28,54 MB
Release : 2012-04-19
Category : Science
ISBN : 9780841226166
Book Description
This book brings together intelligent insights and approaches from prominent scientists in the fields of food and flavor to bring a deep understanding about the flavor contributions of sulfur compounds.
Flavor Chemistry of Wine and Other Alcoholic Beverages
Author : Michael C. Qian
Publisher : OUP USA
Page : 0 pages
File Size : 14,93 MB
Release : 2013-03-14
Category : Science
ISBN : 9780841227903
Book Description
Describes the advances in flavor chemistry research related to alcoholic beverages.
Wine Science
Author : Ronald S. Jackson
Publisher : Academic Press
Page : 1032 pages
File Size : 35,93 MB
Release : 2020-04-04
Category : Technology & Engineering
ISBN : 0128165375
Book Description
Wine Science: Principles and Applications, Fifth Edition, delivers in-depth information and expertise in a single, science-focused volume, including all the complexities and nuances of creating a quality wine product. From variety, to the chemistry that transforms grape to fruit to wine, the book presents sections on the most important information regarding wine laws, authentication, the latest technology used in wine production, and expert-insights into the sensory appreciation of wine and its implications in health. This book is ideal for anyone seeking to understand the science that produces quality wines of every type. - Presents thorough explanations of viticulture and winemaking principles from grape to taste bud - Addresses historical developments in wine production, notably sparkling wines - Provides techniques in grapevine breeding, notably CRISPR - Compares production methods in a framework that provides insights into the advantages and disadvantages of each
Wine Microbiology
Author : Kenneth C. Fugelsang
Publisher : Рипол Классик
Page : 415 pages
File Size : 39,56 MB
Release : 2007
Category : History
ISBN : 5881474686
Book Description
The Wine Bible
Author : Karen MacNeil
Publisher : Workman Publishing Company
Page : 2408 pages
File Size : 45,63 MB
Release : 2015-10-13
Category : Cooking
ISBN : 0761187154
Book Description
No one can describe a wine like Karen MacNeil. Comprehensive, entertaining, authoritative, and endlessly interesting, The Wine Bible is a lively course from an expert teacher, grounding the reader deeply in the fundamentals—vine-yards and varietals, climate and terroir, the nine attributes of a wine’s greatness—while layering on tips, informative asides, anecdotes, definitions, photographs, maps, labels, and recommended bottles. Discover how to taste with focus and build a wine-tasting memory. The reason behind Champagne’s bubbles. Italy, the place the ancient Greeks called the land of wine. An oak barrel’s effect on flavor. Sherry, the world’s most misunderstood and underappreciated wine. How to match wine with food—and mood. Plus everything else you need to know to buy, store, serve, and enjoy the world’s most captivating beverage.
Wine Chemistry and Biochemistry
Author : M. Victoria Moreno-Arribas
Publisher : Springer Science & Business Media
Page : 729 pages
File Size : 30,41 MB
Release : 2008-11-06
Category : Technology & Engineering
ISBN : 0387741186
Book Description
The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas. The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production process, and how they affect the wine quality, sensorial aspects, and physiological activity, etc. The third section describes undesirable alterations of wines, including those affecting quality and food safety. Finally, the treatment of data will be considered, an aspect which has not yet been tackled in any other book on enology. In this chapter, the authors not only explain the tools available for analytical data processing, but also indicate the most appropriate treatment to apply, depending on the information required, illustrating with examples throughout the chapter from enological literature.
Wine Tasting
Author : Ronald S. Jackson
Publisher : Academic Press
Page : 431 pages
File Size : 19,19 MB
Release : 2016-12-22
Category : Technology & Engineering
ISBN : 0128018267
Book Description
From OIV-award-winning author, Ronald S. Jackson, Wine Tasting: A Professional Handbook, Third Edition, is an essential guide for any professional or serious connoisseur seeking to understand both the theory and practice of wine tasting. From techniques for assessing wine properties and quality, including physiological, psychological, and physicochemical sensory evaluation, to the latest information on the types of wine, the author guides the reader to a clear and applicable understanding of the wine tasting process. With its inclusion of illustrative data and testing technique descriptions, the book is ideal for both those who train tasters, those involved in designing wine tastings, and the connoisseur seeking to maximize their perception and appreciation of wine. - Contains revised and updated coverage, notably on the physiology and neurology of taste and odor perception - Includes expanded coverage of the statistical aspect of wine tasting (specific examples to show the process), qualitative wine tasting, wine language, the origins of wine quality, and food and wine combination - Provides a flow chart of wine tasting steps and production procedures - Presents practical details on wine storage and the problems that can occur both during and following bottle opening
Flavours and Fragrances
Author : Ralf Günter Berger
Publisher : Springer Science & Business Media
Page : 649 pages
File Size : 19,75 MB
Release : 2007-03-06
Category : Science
ISBN : 3540493395
Book Description
This book is an introduction to the world of aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry. Present technology, the future use of resources and biotechnological approaches for the production of the respective chemical compounds are described. The book has an integrated and interdisciplinary approach on future industrial production and the issues related to this topic.
Carotenoid-derived Aroma Compounds
Author : Peter Winterhalter
Publisher :
Page : 344 pages
File Size : 42,80 MB
Release : 2002
Category : Health & Fitness
ISBN :
Book Description
Preface 1 Carotenoid-Derived Aroma Compounds: An Introduction 1 2 Analysis of Norisoprenoid Aroma Precursors 20 3 HPLC-MS Analysis of Carotenoid-Derived Aroma Precursors 36 4 CD Spectroscopy as a Powerful Tool for the Stereochemical Assignment of Carotenoid-Derived Aroma Compounds 56 5 Analyzing Carotenoid-Derived Aroma Compounds Using Gas Chromatography-Olfactometry 67 6 Carotenoid Cleavage Enzymes in Animals and Plants 76 7 Identification of [beta]-Damascenone Progenitors and Their Biogenesis in Rose Flowers (Rosa damascena Mill.) 89 8 Production of Aroma Compounds by Enzymatic Cooxidation of Carotenoids 102 9 Thermal Generation of Carotenoid-Derived Compounds 115 10 Carotenoid-Derived Aroma Compounds in Tobacco 131 11 Carotenoid-Derived Aroma Compounds in Tea 145 12 Carotenoid-Derived Aroma Compounds in Flower Scents 162 13 Bound Volatiles in Brown Boronia Flowers (Boronia megastigma) 183 14 C[subscript 13]-Norisoprenoids in the Aroma of Colombian Tropical Fruits 194 15 Carotenoid Degradation Products in Paprika Powder 206 16 Flavor Chemistry of Saffron 220 17 The Formation of [beta]-Damascenone in Wine 241 18 C[subscript 13]-Norisoprenoid Aglycon Composition of Leaves and Grape Berries from Muscat of Alexandria and Shiraz Cultivars 255 19 Effect of Sunlight Exposure on Norisoprenoid Formation in White Riesling Grapes 262 20 The Significance of 1,1,6-Trimethyl-1,2-Dihydronaphthalene in the Production of High Quality Riesling Wines 273 21 Formation of 1,1,6-Trimethyl-1,2-Dihydronaphthalene and Other Norisoprenoids in Wine: Considerations on the Kinetics 285 Author Index 303 Subject Index 304.
