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Understanding Wine Chemistry (Hardback)
  • Understanding Wine Chemistry (Hardback)
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Understanding Wine Chemistry (Hardback)

(author), (author), (author)
£280.00
Hardback 930 Pages / Published: 19/08/2016
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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, 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 propertiesFocuses on chemical and biochemical reaction mechanisms that are critical to wine production processes such as fermentation, aging, physiochemical separations and additionsIncludes 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.

Publisher: John Wiley & Sons Inc
ISBN: 9781118627808
Number of pages: 930
Weight: 1152 g
Dimensions: 252 x 191 x 27 mm


MEDIA REVIEWS
"The book brings some new approaches of chemistry knowledge concerning wine composition, control and production. Each chemical family that can be find in grapes and wines have been studied with updates of the last knowledge in the field including structures and levels in grapes and wines with flavour and taste thresholds. Wine components and their reactions, as well as their role and sensory potential effects are included in a synthetic way. Off-flavours, taints and winemaking itinerary are also listed and updated. Biochemistry deals with major (bio) chemical reactions that occur during alcoholic fermentation and their role in forming secondary odorants and other important compounds in wine. Wine ageing including oak use is well described as well as the most relevant aspects of wine stabilization and fining, additives and processing aids. The book gives updated and accessible reference text for scientists, oenologists and scientifically trained winemakers. The book will be useful for students in the vines and wines field and will attract, researchers and consumers" Professor Pierre-Louis Teissedre, Universit� de Bordeaux⠨- Institut des Sciences de la Vigne et du Vin, April 2017

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