{"product_id":"wine-isbn-9781444330427","title":"Wine","description":"\u003cb\u003e\u003ci\u003eWine Flavour Chemistry\u003c\/i\u003e\u003c\/b\u003e 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.  \u003cp\u003e\u003cb\u003e\u003ci\u003eWine Flavour Chemistry\u003c\/i\u003e\u003c\/b\u003e 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.\u003c\/p\u003e \u003cp\u003ePreface to the Second Edition xv\u003c\/p\u003e \u003cp\u003ePreface to the First Edition xvii\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Introduction 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1.1 Scope of the book 1\u003c\/p\u003e \u003cp\u003e1.2 Historical background 2\u003c\/p\u003e \u003cp\u003e1.3 Wine flavour 3\u003c\/p\u003e \u003cp\u003e1.4 Wine colour 6\u003c\/p\u003e \u003cp\u003e1.5 Vinification 6\u003c\/p\u003e \u003cp\u003e1.5.1 Vinification process 8\u003c\/p\u003e \u003cp\u003ePre-fermentation 9\u003c\/p\u003e \u003cp\u003eFermentation 15\u003c\/p\u003e \u003cp\u003ePost-fermentation 17\u003c\/p\u003e \u003cp\u003e1.5.2 Red wines 22\u003c\/p\u003e \u003cp\u003ePre-fermentation 22\u003c\/p\u003e \u003cp\u003eFermentation 23\u003c\/p\u003e \u003cp\u003ePost-fermentation 24\u003c\/p\u003e \u003cp\u003e1.5.3 White wines 25\u003c\/p\u003e \u003cp\u003ePre-fermentation 26\u003c\/p\u003e \u003cp\u003eFermentation 27\u003c\/p\u003e \u003cp\u003ePost-fermentation 28\u003c\/p\u003e \u003cp\u003e1.5.4 Specialized wines 28\u003c\/p\u003e \u003cp\u003eRosé wines 28\u003c\/p\u003e \u003cp\u003eWines made from organically farmed grapes 29\u003c\/p\u003e \u003cp\u003eWines with added resin 30\u003c\/p\u003e \u003cp\u003eWines with low alcohol content 31\u003c\/p\u003e \u003cp\u003eSweet wines 31\u003c\/p\u003e \u003cp\u003eSparkling wine in Champagne 32\u003c\/p\u003e \u003cp\u003eSparkling wine by other methods 33\u003c\/p\u003e \u003cp\u003eWines by carbonic maceration 34\u003c\/p\u003e \u003cp\u003eWines by thermovinification 34\u003c\/p\u003e \u003cp\u003eWines matured Sur Lie 35\u003c\/p\u003e \u003cp\u003e1.5.5 Fortified wines 35\u003c\/p\u003e \u003cp\u003ePort wine 36\u003c\/p\u003e \u003cp\u003eSherry 38\u003c\/p\u003e \u003cp\u003eMadeira 40\u003c\/p\u003e \u003cp\u003e1.6 Physiological effects 42\u003c\/p\u003e \u003cp\u003e1.6.1 Attributed negative effects 43\u003c\/p\u003e \u003cp\u003e1.6.2 Wine ethyl alcohol (ethanol) 43\u003c\/p\u003e \u003cp\u003e1.6.3 Effects of phenols 45\u003c\/p\u003e \u003cp\u003eResveratrol 46\u003c\/p\u003e \u003cp\u003eBibliography 48\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Grape Varieties and Growing Regions 53\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e2.1 Wine grapes 53\u003c\/p\u003e \u003cp\u003e2.2 Vine plant characteristics 56\u003c\/p\u003e \u003cp\u003e2.3 Soil, climate and ripeness 57\u003c\/p\u003e \u003cp\u003e2.3.1 Soil 57\u003c\/p\u003e \u003cp\u003e2.3.2 Climate 58\u003c\/p\u003e \u003cp\u003e2.3.3 Ripeness 64\u003c\/p\u003e \u003cp\u003e2.4 Grape growing regions of the world 65\u003c\/p\u003e \u003cp\u003e2.4.1 World wine production 65\u003c\/p\u003e \u003cp\u003e2.4.2 Regions 66\u003c\/p\u003e \u003cp\u003e2.5 Chemical composition of grapes, must and finished wines 71\u003c\/p\u003e \u003cp\u003e2.5.1 Grapes and must 71\u003c\/p\u003e \u003cp\u003e2.5.2 Finished wine 79\u003c\/p\u003e \u003cp\u003e2.6 Quality control and classification of wines 79\u003c\/p\u003e \u003cp\u003e2.6.1 France 79\u003c\/p\u003e \u003cp\u003e2.6.2 Germany 82\u003c\/p\u003e \u003cp\u003e2.6.3 Italy 83\u003c\/p\u003e \u003cp\u003e2.6.4 Spain 84\u003c\/p\u003e \u003cp\u003e2.6.5 Australia 84\u003c\/p\u003e \u003cp\u003e2.6.6 USA 85\u003c\/p\u003e \u003cp\u003e2.6.7 Quality control systems in the European Union 86\u003c\/p\u003e \u003cp\u003eBibliography 87\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Basic Taste and Stimulant Components 89\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 89\u003c\/p\u003e \u003cp\u003e3.2 Basic taste perception 90\u003c\/p\u003e \u003cp\u003e3.2.1 Role of taste 90\u003c\/p\u003e \u003cp\u003e3.2.2 Taste perception mechanism 91\u003c\/p\u003e \u003cp\u003e3.3 Ethyl alcohol 92\u003c\/p\u003e \u003cp\u003e3.3.1 Measurement of ethyl alcohol content in wines 93\u003c\/p\u003e \u003cp\u003e3.3.2 Measurement of sugar content in musts and wines 94\u003c\/p\u003e \u003cp\u003eBrix scale 94\u003c\/p\u003e \u003cp\u003eBaumé and Oeschele scales 96\u003c\/p\u003e \u003cp\u003ePrediction of alcohol content in the finished wine 96\u003c\/p\u003e \u003cp\u003e3.3.3 Sugar content of grapes and must 97\u003c\/p\u003e \u003cp\u003e3.3.4 Chaptalization 98\u003c\/p\u003e \u003cp\u003e3.4 Acidity 99\u003c\/p\u003e \u003cp\u003e3.4.1 Contents of organic acids 100\u003c\/p\u003e \u003cp\u003e3.4.2 Measurement of acid content 104\u003c\/p\u003e \u003cp\u003e3.4.3 Acid taste 105\u003c\/p\u003e \u003cp\u003e3.5 Sweetness 109\u003c\/p\u003e \u003cp\u003e3.5.1 Chemical structure of sugars 109\u003c\/p\u003e \u003cp\u003e3.5.2 Content\/sweetness 109\u003c\/p\u003e \u003cp\u003e3.6 Bitterness, astringency and mouthfeel 113\u003c\/p\u003e \u003cp\u003e3.6.1 Basic chemistry 113\u003c\/p\u003e \u003cp\u003eNon-flavanoids 113\u003c\/p\u003e \u003cp\u003eFlavan-3-ols 114\u003c\/p\u003e \u003cp\u003eFlavonoids 116\u003c\/p\u003e \u003cp\u003eAnthocyanins 117\u003c\/p\u003e \u003cp\u003e3.6.2 Basic technology 118\u003c\/p\u003e \u003cp\u003eLocation of polyphenols in grapes 118\u003c\/p\u003e \u003cp\u003eUse of the term ‘tannins’ and their classification 119\u003c\/p\u003e \u003cp\u003eGrape tannins 120\u003c\/p\u003e \u003cp\u003eQuantifying methods 121\u003c\/p\u003e \u003cp\u003eHPLC measurements 122\u003c\/p\u003e \u003cp\u003eOther methods 123\u003c\/p\u003e \u003cp\u003eAnalyses in grapes and during wine-making 124\u003c\/p\u003e \u003cp\u003e3.6.3 Bitter constituents 127\u003c\/p\u003e \u003cp\u003eWhite wines 127\u003c\/p\u003e \u003cp\u003eRed wines 127\u003c\/p\u003e \u003cp\u003e3.6.4 Astringency 127\u003c\/p\u003e \u003cp\u003e3.6.5 Mouthfeel 128\u003c\/p\u003e \u003cp\u003e3.7 Colouring matter 129\u003c\/p\u003e \u003cp\u003e3.7.1 Colour of red wines 129\u003c\/p\u003e \u003cp\u003e3.7.2 Colour of white wines 132\u003c\/p\u003e \u003cp\u003e3.8 Other constituents 134\u003c\/p\u003e \u003cp\u003e3.8.1 Sulfur dioxide 134\u003c\/p\u003e \u003cp\u003eBasic chemistry 135\u003c\/p\u003e \u003cp\u003eTechnical use 135\u003c\/p\u003e \u003cp\u003eTaste effects 136\u003c\/p\u003e \u003cp\u003e3.8.2 Carbon dioxide 136\u003c\/p\u003e \u003cp\u003eFormation and handling of CO 2 137\u003c\/p\u003e \u003cp\u003eSensory factors 137\u003c\/p\u003e \u003cp\u003e3.8.3 Oxygen 138\u003c\/p\u003e \u003cp\u003eBasic chemistry 138\u003c\/p\u003e \u003cp\u003eOxygen content in wines 139\u003c\/p\u003e \u003cp\u003eEffect of oxygen on wine 141\u003c\/p\u003e \u003cp\u003e3.9 Changes in maturation 142\u003c\/p\u003e \u003cp\u003e3.9.1 ‘In-barrel’ ageing 143\u003c\/p\u003e \u003cp\u003eVats 143\u003c\/p\u003e \u003cp\u003eExtraction from barrels 144\u003c\/p\u003e \u003cp\u003eOxidation in barrels 145\u003c\/p\u003e \u003cp\u003e3.9.2 ‘In-bottle’ ageing 146\u003c\/p\u003e \u003cp\u003e3.9.3 Oxidation–reduction (redox) potential 146\u003c\/p\u003e \u003cp\u003eGeneral 147\u003c\/p\u003e \u003cp\u003eNernst equation 147\u003c\/p\u003e \u003cp\u003eRedox potentials in wine 148\u003c\/p\u003e \u003cp\u003eRedox potentials during vinification 149\u003c\/p\u003e \u003cp\u003eBibliography 150\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Volatile Components 155\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e4.1 General 155\u003c\/p\u003e \u003cp\u003e4.1.1 Sensory perception 156\u003c\/p\u003e \u003cp\u003e4.1.2 Partition coefficients 158\u003c\/p\u003e \u003cp\u003e4.1.3 Threshold flavour\/odour levels 161\u003c\/p\u003e \u003cp\u003eUnits 163\u003c\/p\u003e \u003cp\u003eConsistency of threshold odour levels 164\u003c\/p\u003e \u003cp\u003eThreshold level difference between sniffing and tasting 164\u003c\/p\u003e \u003cp\u003eThreshold levels in solutions of dissolved substances in water and in beverages 166\u003c\/p\u003e \u003cp\u003eRelationship of threshold values to partition coefficients 168\u003c\/p\u003e \u003cp\u003eVolatile compound concentration in the vapour phase 170\u003c\/p\u003e \u003cp\u003e4.1.4 Flavour\/odour descriptions 173\u003c\/p\u003e \u003cp\u003eUse of word descriptions 173\u003c\/p\u003e \u003cp\u003eIntensity of flavour\/odour 175\u003c\/p\u003e \u003cp\u003e4.2 Volatile compounds detected in wines 175\u003c\/p\u003e \u003cp\u003e4.2.1 Types of aroma in volatile compounds 178\u003c\/p\u003e \u003cp\u003e4.2.2 Stereochemical effects in aroma volatile compounds 180\u003c\/p\u003e \u003cp\u003e4.3 Contents and sensory evaluation data 180\u003c\/p\u003e \u003cp\u003e4.3.1 Esters 180\u003c\/p\u003e \u003cp\u003eStructure 181\u003c\/p\u003e \u003cp\u003ePresence in wines 181\u003c\/p\u003e \u003cp\u003eFlavour characteristics 182\u003c\/p\u003e \u003cp\u003e4.3.2 Aldehydes 189\u003c\/p\u003e \u003cp\u003ePresence in wine 189\u003c\/p\u003e \u003cp\u003eFlavour characteristics 190\u003c\/p\u003e \u003cp\u003e4.3.3 Ketones 190\u003c\/p\u003e \u003cp\u003ePresence in wines 190\u003c\/p\u003e \u003cp\u003eFlavour characteristics 190\u003c\/p\u003e \u003cp\u003e4.3.4 Acetals 196\u003c\/p\u003e \u003cp\u003e4.3.5 Alcohols 197\u003c\/p\u003e \u003cp\u003ePresence in wines 197\u003c\/p\u003e \u003cp\u003eFlavour characteristics 201\u003c\/p\u003e \u003cp\u003e4.3.6 Lactones and furanones 201\u003c\/p\u003e \u003cp\u003eMolecular structures 201\u003c\/p\u003e \u003cp\u003ePresence in wines 205\u003c\/p\u003e \u003cp\u003eFlavour characteristics 207\u003c\/p\u003e \u003cp\u003e4.3.7 Acids 207\u003c\/p\u003e \u003cp\u003ePresence in wines 207\u003c\/p\u003e \u003cp\u003eFlavour characterisitcs 208\u003c\/p\u003e \u003cp\u003e4.3.8 Nitrogeneous compounds 208\u003c\/p\u003e \u003cp\u003e4.3.9 Phenols 209\u003c\/p\u003e \u003cp\u003ePresence in wines 209\u003c\/p\u003e \u003cp\u003eFlavour characteristics 209\u003c\/p\u003e \u003cp\u003e4.3.10 Terpenes 209\u003c\/p\u003e \u003cp\u003eChemical structure 209\u003c\/p\u003e \u003cp\u003ePresence in grapes\/wines 213\u003c\/p\u003e \u003cp\u003eFlavour characteristics 215\u003c\/p\u003e \u003cp\u003e4.3.11 Pyrazines 216\u003c\/p\u003e \u003cp\u003eChemical structure 216\u003c\/p\u003e \u003cp\u003ePresence in grapes\/wines 216\u003c\/p\u003e \u003cp\u003eFlavour characteristics 216\u003c\/p\u003e \u003cp\u003e4.3.12 Sulfur compounds 219\u003c\/p\u003e \u003cp\u003eChemical structure 219\u003c\/p\u003e \u003cp\u003ePresence in wines 219\u003c\/p\u003e \u003cp\u003eFlavour characteristics 220\u003c\/p\u003e \u003cp\u003e4.4 Changes during maturation 221\u003c\/p\u003e \u003cp\u003e4.4.1 Fermentation and storage of wines ‘in-vat (tank)’ and ‘in-barrel (cask)’ 221\u003c\/p\u003e \u003cp\u003eFermentation 221\u003c\/p\u003e \u003cp\u003eStorage 222\u003c\/p\u003e \u003cp\u003e4.4.2 ‘In-bottle’ ageing 224\u003c\/p\u003e \u003cp\u003eChanges in ester content 225\u003c\/p\u003e \u003cp\u003eSubstances produced by carbohydrate degradation 225\u003c\/p\u003e \u003cp\u003eSulfur compounds 225\u003c\/p\u003e \u003cp\u003eChanges in terpenoids 225\u003c\/p\u003e \u003cp\u003eFormation of substances from carotene breakdown 226\u003c\/p\u003e \u003cp\u003e4.5 Aroma detection and quantification 227\u003c\/p\u003e \u003cp\u003e4.5.1 Gas chromatography 227\u003c\/p\u003e \u003cp\u003e4.5.2 Sample preparation 228\u003c\/p\u003e \u003cp\u003e4.5.3 Olfactometry 230\u003c\/p\u003e \u003cp\u003e4.6 Chemical structure and physical properties 231\u003c\/p\u003e \u003cp\u003eBibliography 231\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Wine Tasting Procedures and Overall Wine Flavour 239\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e5.1 Wine tasting 239\u003c\/p\u003e \u003cp\u003e5.2 Wine tasting procedure 241\u003c\/p\u003e \u003cp\u003e5.2.1 Tasting glass 241\u003c\/p\u003e \u003cp\u003e5.2.2 Serving 243\u003c\/p\u003e \u003cp\u003e5.2.3 Visual 243\u003c\/p\u003e \u003cp\u003e5.2.4 Smell 244\u003c\/p\u003e \u003cp\u003e5.2.5 Flavour 246\u003c\/p\u003e \u003cp\u003e5.2.6 Interactions 247\u003c\/p\u003e \u003cp\u003e5.2.7 Astringency 248\u003c\/p\u003e \u003cp\u003e5.2.8 Judging the wine 249\u003c\/p\u003e \u003cp\u003e5.2.9 Reasons for wine tasting 250\u003c\/p\u003e \u003cp\u003eSensory analysis 250\u003c\/p\u003e \u003cp\u003eQuality tastings 251\u003c\/p\u003e \u003cp\u003eIdentifying wines by tasting 251\u003c\/p\u003e \u003cp\u003eSensory analyses used in research 252\u003c\/p\u003e \u003cp\u003eConsumer tasting 252\u003c\/p\u003e \u003cp\u003eAnalytical tasting 253\u003c\/p\u003e \u003cp\u003e5.2.10 Wine tasting information and analysis 254\u003c\/p\u003e \u003cp\u003eStatistical analysis 254\u003c\/p\u003e \u003cp\u003e5.3 Factors influencing sensory perception 256\u003c\/p\u003e \u003cp\u003e5.3.1 Threshold and sensitivity 257\u003c\/p\u003e \u003cp\u003e5.3.2 Vocabulary 258\u003c\/p\u003e \u003cp\u003e5.4 Balance of taste sensations in wine 258\u003c\/p\u003e \u003cp\u003e5.5 Wine aromas 259\u003c\/p\u003e \u003cp\u003e5.5.1 Odour\/aroma classification 261\u003c\/p\u003e \u003cp\u003e5.5.2 Aroma\/odour characteristics of wines from particular grape varieties 262\u003c\/p\u003e \u003cp\u003e5.5.3 Variants in Cabernet Sauvignon wine flavour 270\u003c\/p\u003e \u003cp\u003e5.5.4 Variants of Chardonnay wine flavour 271\u003c\/p\u003e \u003cp\u003e5.5.5 Flavour description of some other commercial wines 273\u003c\/p\u003e \u003cp\u003e5.5.6 Off-odours and taints 274\u003c\/p\u003e \u003cp\u003eCork taint 275\u003c\/p\u003e \u003cp\u003eMousiness 278\u003c\/p\u003e \u003cp\u003eEthylphenols 279\u003c\/p\u003e \u003cp\u003e5.6 Wine and food flavour 279\u003c\/p\u003e \u003cp\u003e5.7 Aroma indices and statistical methods 282\u003c\/p\u003e \u003cp\u003e5.7.1 Flavour unit concept 282\u003c\/p\u003e \u003cp\u003e5.7.2 Odour activity unit 284\u003c\/p\u003e \u003cp\u003e5.7.3 Multivariate and other statistical procedures 285\u003c\/p\u003e \u003cp\u003eBibliography 288\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Sherry, Port and Madeira 291\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 291\u003c\/p\u003e \u003cp\u003e6.1.1 Sherry introduction 291\u003c\/p\u003e \u003cp\u003e6.1.2 Port introduction 292\u003c\/p\u003e \u003cp\u003e6.1.3 Madeira introduction 292\u003c\/p\u003e \u003cp\u003e6.1.4 Comparisons between fortified wines 293\u003c\/p\u003e \u003cp\u003e6.1.5 Ethyl alcohol – sensory effect 294\u003c\/p\u003e \u003cp\u003e6.1.6 Ethyl alcohol – chemical effect 295\u003c\/p\u003e \u003cp\u003e6.1.7 Sweetness 295\u003c\/p\u003e \u003cp\u003e6.2 Sherry 295\u003c\/p\u003e \u003cp\u003e6.2.1 Wine producers 296\u003c\/p\u003e \u003cp\u003e6.2.2 Commercial wine styles 296\u003c\/p\u003e \u003cp\u003e6.2.3 Wine writers’ comments 297\u003c\/p\u003e \u003cp\u003e6.2.4 Grapes and must 297\u003c\/p\u003e \u003cp\u003e6.2.5 Base wine 298\u003c\/p\u003e \u003cp\u003e6.2.6 Maturation 299\u003c\/p\u003e \u003cp\u003e6.2.7 Maturation changes under flor 299\u003c\/p\u003e \u003cp\u003e6.2.8 Maturation changes without flor 301\u003c\/p\u003e \u003cp\u003e6.2.9 Maturation with and without flor 302\u003c\/p\u003e \u003cp\u003e6.2.10 Volatile compounds 302\u003c\/p\u003e \u003cp\u003e6.2.11 Changes during maturation in phenolic compound content 309\u003c\/p\u003e \u003cp\u003e6.3 Port wine 311\u003c\/p\u003e \u003cp\u003e6.3.1 Port wine producers 311\u003c\/p\u003e \u003cp\u003e6.3.2 Commercial Port wine styles 312\u003c\/p\u003e \u003cp\u003e6.3.3 Wine writers’ comments 313\u003c\/p\u003e \u003cp\u003e6.3.4 Grapes and must 314\u003c\/p\u003e \u003cp\u003e6.3.5 Fermentation and base Port wine 315\u003c\/p\u003e \u003cp\u003e6.3.6 Port wine compared to red table wine 317\u003c\/p\u003e \u003cp\u003e6.3.7 Maturation 318\u003c\/p\u003e \u003cp\u003e6.3.8 Colour changes during maturation 318\u003c\/p\u003e \u003cp\u003e6.3.9 Volatile changes during maturation 322\u003c\/p\u003e \u003cp\u003e6.4 Madeira 327\u003c\/p\u003e \u003cp\u003e6.4.1 Madeira wine producers 327\u003c\/p\u003e \u003cp\u003e6.4.2 Commercial Madeira wine styles 327\u003c\/p\u003e \u003cp\u003e6.4.3 Wine writers’ comments 328\u003c\/p\u003e \u003cp\u003e6.4.4 Sensory properties 328\u003c\/p\u003e \u003cp\u003e6.4.5 Grapes and must 328\u003c\/p\u003e \u003cp\u003e6.4.6 Base wines maturation 329\u003c\/p\u003e \u003cp\u003e6.4.7 Volatile compounds 330\u003c\/p\u003e \u003cp\u003eBibliography 335\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Formation Pathways in Vinification 341\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 341\u003c\/p\u003e \u003cp\u003e7.2 Process variables in vinification 342\u003c\/p\u003e \u003cp\u003e7.2.1 Grapes 342\u003c\/p\u003e \u003cp\u003e7.2.2 Yeast strain 344\u003c\/p\u003e \u003cp\u003e7.2.3 Malo-lactic organisms 347\u003c\/p\u003e \u003cp\u003e7.2.4 Temperature 347\u003c\/p\u003e \u003cp\u003eStandard operating temperature 347\u003c\/p\u003e \u003cp\u003eThermovinification 348\u003c\/p\u003e \u003cp\u003e7.2.5 Clarification procedures 349\u003c\/p\u003e \u003cp\u003e7.2.6 Nutrient medium in fermentation 349\u003c\/p\u003e \u003cp\u003e7.2.7 Maceration 351\u003c\/p\u003e \u003cp\u003e7.3 Production of ethyl alcohol 351\u003c\/p\u003e \u003cp\u003e7.4 Production of individual groups of compounds 352\u003c\/p\u003e \u003cp\u003e7.4.1 Esters 352\u003c\/p\u003e \u003cp\u003e7.4.2 Aldehydes 353\u003c\/p\u003e \u003cp\u003e7.4.3 Ketones 354\u003c\/p\u003e \u003cp\u003e7.4.4 Acetals 354\u003c\/p\u003e \u003cp\u003e7.4.5 Higher alcohols 355\u003c\/p\u003e \u003cp\u003e7.4.6 Furanones and lactones 356\u003c\/p\u003e \u003cp\u003e7.4.7 Acids 357\u003c\/p\u003e \u003cp\u003e7.4.8 Amines 357\u003c\/p\u003e \u003cp\u003e7.4.9 Phenols (volatile) 357\u003c\/p\u003e \u003cp\u003e7.4.10 Terpenes 359\u003c\/p\u003e \u003cp\u003e7.4.11 Pyrazines 360\u003c\/p\u003e \u003cp\u003e7.4.12 Sulfur compounds 360\u003c\/p\u003e \u003cp\u003e7.5 Noble Rot 362\u003c\/p\u003e \u003cp\u003eBibliography 364\u003c\/p\u003e \u003cp\u003e\u003cb\u003eAppendix I 367\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eI. 1 Chemical formulae nomenclature 367\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eI.. 1 Nomenclature for a homologous series of compounds (Greek number\/word system) 367\u003c\/p\u003e \u003cp\u003eI.1. 2 System for substituent groups (derivatives) 368\u003c\/p\u003e \u003cp\u003eI.1. 3 System for substituting in long-chain compounds 368\u003c\/p\u003e \u003cp\u003eI.1. 4 System for characterizing esters 368\u003c\/p\u003e \u003cp\u003eI.1. 5 System for characterizing unsaturated compounds 369\u003c\/p\u003e \u003cp\u003eI.1. 6 Systems for esters, thiols and thio-compounds 369\u003c\/p\u003e \u003cp\u003eI.1. 7 Miscellaneous IUPAC recommendations 369\u003c\/p\u003e \u003cp\u003eI.1. 8 Alternative chemical names 369\u003c\/p\u003e \u003cp\u003eI.1. 9 Numbering systems for ring compounds 370\u003c\/p\u003e \u003cp\u003eI.1.10 Trivial and common names for derivative alkanes and other compounds 370\u003c\/p\u003e \u003cp\u003eI.1. 11 General 371\u003c\/p\u003e \u003cp\u003eI. 2 Stereochemistry 371\u003c\/p\u003e \u003cp\u003eI.2. 1 Enantiomers 371\u003c\/p\u003e \u003cp\u003eOptical activity 372\u003c\/p\u003e \u003cp\u003eChirality 373\u003c\/p\u003e \u003cp\u003eOccurrence of enantiomers 375\u003c\/p\u003e \u003cp\u003e\u003cb\u003eI.. 2 Geometrical (stereo-) isomers 375\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eI.2. 3 Tautomerism 376\u003c\/p\u003e \u003cp\u003eI. 3 Chemistry of the oxidation of organic compounds 377\u003c\/p\u003e \u003cp\u003eI.3. 1 Auto- and enzymatic oxidation of lipids 378\u003c\/p\u003e \u003cp\u003eI.3. 2 Oxidation–reduction of alkyl alcohols and aldehydes 379\u003c\/p\u003e \u003cp\u003e\u003cb\u003eI.. 3 Oxidation of phenolic compounds 380\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eOxidation of procyanidins 383\u003c\/p\u003e \u003cp\u003eOxidation of non-flavanoid phenolic compounds 383\u003c\/p\u003e \u003cp\u003eGeneral 384\u003c\/p\u003e \u003cp\u003eI.3.4 Oxidation–reduction (redox) potentials 384\u003c\/p\u003e \u003cp\u003e\u003cb\u003eI. 4 Estimation of partition coefficients of volatile compounds in air\/water 386\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eI. 5 Grape varieties and cultivars 389\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eAppendix II 395\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eII. 1 Units 395\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eII.2 Data sources 395\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eTables of molecular formulae, weight and physical properties for each group of volatile compounds found in wine –Volatile esters 396\u003c\/p\u003e \u003cp\u003e–Volatile aldehydes 399\u003c\/p\u003e \u003cp\u003e–Volatile ketones 400\u003c\/p\u003e \u003cp\u003e–Volatile alcohols 401\u003c\/p\u003e \u003cp\u003e–Volatile furanones\/lactones 402\u003c\/p\u003e \u003cp\u003e–Volatile acids 403\u003c\/p\u003e \u003cp\u003e–Volatile phenols 404\u003c\/p\u003e \u003cp\u003e–Volatile terpenes 404\u003c\/p\u003e \u003cp\u003e–Volatile methoxy pyrazines 405\u003c\/p\u003e \u003cp\u003e–Volatile sulfur compounds 405\u003c\/p\u003e \u003cp\u003eIndex 407\u003c\/p\u003e  \u003cp\u003e“This book is a delight to read. It is well produced, contains a wealth of detailed and interesting information, and good use is made of figures and, especially, tables. The authors are clearly very enthusiastic about their subject and the book is so well-written one can open it anywhere, start reading, and be instantly captivated. This book is essential reading for any chemist interested in wine (and who is not?) or in flavour chemistry in general.”  (\u003ci\u003eChromatographia\u003c\/i\u003e, 1 August 2013)\u003c\/p\u003e  \u003cb\u003eDr Jokie Bakker\u003c\/b\u003e has worked as a university tutor and a wine industry consultant, and was formerly Principal Researcher in food flavour and colour at IFR Reading.  \u003cp\u003e\u003cb\u003eDr Ronald J. Clarke\u003c\/b\u003e is a writer and food industry consultant based in Chichester, UK, and is co-editor of \u003ci\u003eCoffee: Recent Developments.\u003c\/i\u003e\u003c\/p\u003e  \u003ci\u003eWine Flavour Chemistry\u003c\/i\u003e brings together a vast wealth of information describing components of wine, their underlying chemistry and their possible role in 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 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.  \u003cp\u003e\u003ci\u003eWine Flavour Chemistry\u003c\/i\u003e is essential reading for all those involved in commercial wine making, whether 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 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.\u003c\/p\u003e \u003cp\u003ePraise for the first edition of \u003ci\u003eWine Flavour Chemistry\u003c\/i\u003e:\u003c\/p\u003e \u003cp\u003e\u003ci\u003e“An absolute must for anyone involved professionally in the wine industry, scientist or otherwise.”\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChemistry World\u003c\/p\u003e \u003cp\u003e\u003ci\u003e“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.”\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChronica Horticulturae\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47990495641829,"sku":"NP9781444330427","price":213.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781444330427.jpg?v=1761788058","url":"https:\/\/k12savings.com\/es\/products\/wine-isbn-9781444330427","provider":"K12savings","version":"1.0","type":"link"}