Ebook: Wine flavour chemistry

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, roses, 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.;Front Matter -- Introduction -- Grape Varieties and Growing Regions -- Basic Taste and Stimulant Components -- Volatile Components -- Wine Tasting Procedures and Overall Wine Flavour -- Sherry, Port and Madeira -- Formation Pathways in Vinification -- Appendix I -- Appendix II: Molecular Formula/Weight, Physical Properties (Boiling Point, Saturation, Water Solubility) and Partition Coefficients (Air-Water, Measured Direct or Estimated) -- Index -- Food Science and Technology.