Screen LibraryWine flavour chemistry
The commercial importance of wine continues to increase across the globe, with the availability of many new wines, encompassing a remarkable and exciting range of flavours. Wine Flavour Chemistry focuses on aspects of wine making procedures that are important in the development of flavour, describin...
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| Literature type: | Electronic eBook |
| Language: | English |
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| Online Access: |
http://onlinelibrary.wiley.com/book/10.1002/9780470995594 |
| Summary: |
The commercial importance of wine continues to increase across the globe, with the availability of many new wines, encompassing a remarkable and exciting range of flavours. Wine Flavour Chemistry focuses on aspects of wine making procedures that are important in the development of flavour, describing some of the grapes used and their resulting wines. In-depth descriptions of flavour reaction pathways are given, together with cutting-edge scientific information concerning flavour release, its associated chemistry and physics, and the sensory perception of volatile flavours. Wine Flavour Chemistry contains a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste and smell characteristics of wines, fortified wines, sherry and port. Many extremely useful tables are included, linking information on grapes, wines, composition and resulting perceived flavours. Wine Flavour Chemistry is essential reading for all those involved in commercial wine making, be it 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 in commercial companies and within the academic sector. Upper level students and teachers on enology courses will need to read this book. All libraries in universities and research establishments where food and beverage science and technology, and chemistry are studied and taught, should have multiple copies of this important book. |
| Carrier Form: | xii, 324 pages ; 26 cm |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: |
9780470995594 0470995599 1405150041 9781405150040 1280237635 9781280237638 |
| Index Number: | TP548 |
| CLC: | TS262.6 |
| Contents: | Cover -- Table of Contents -- Preface -- Chapter 1 Introduction -- 1.1 Scope of the book -- 1.2 Historical background -- 1.3 Wine flavour -- 1.4 Wine colour -- 1.5 Vinification -- 1.5.1 Vinification process -- 1.5.2 Red wines -- 1.5.3 White wines -- 1.5.4 Specialized wines -- 1.5.5 Fortified wines -- 1.6 Physiological effects -- Bibliography -- Chapter 2 Grape Varieties and Growing Regions -- 2.1 Wine grapes -- 2.2 Vine plant characteristics -- 2.3 Soil and climate -- 2.4 Grape growing regions of the world -- 2.5 Chemical composition of grapes, must and finished wines -- 2.5.1 Grapes and must -- 2.5.2 Finished wine -- 2.6 Quality control and classification of wines -- 2.6.1 France -- 2.6.2 Germany -- 2.6.3 Italy -- 2.6.4 Spain -- 2.6.5 Quality control systems in the European Union -- Bibliography -- Chapter 3 Basic Taste and Stimulant Components -- 3.1 Introduction -- 3.2 Ethyl alcohol -- 3.2.1 Measurement of ethyl alcohol content in wines -- 3.2.2 Measurement of sugar content in musts and wines -- 3.2.3 Sugar content of grapes and must -- 3.2.4 Chaptalization -- 3.3 Acidity -- 3.3.1 Contents of organic acids -- 3.3.2 Measurement of acid content -- 3.3.3 Acid taste -- 3.4 Sweetness -- 3.4.1 Chemical structure of sugars -- 3.4.2 Content/sweetness -- 3.5 Bitterness, astringency and mouth feel -- 3.5.1 Basic chemistry -- 3.5.2 Basic technology -- 3.5.3 Bitter constituents -- 3.5.4 Astringency -- 3.5.5 Mouth feel -- 3.6 Colouring matter -- 3.6.1 Colour of red wines -- 3.6.2 Colour of white wines -- 3.7 Other constituents -- 3.7.1 Sulphur dioxide -- 3.7.2 Carbon dioxide -- 3.7.3 Oxygen -- 3.8 Changes in maturation -- 3.8.1 In-barrel' ageing -- 3.8.2 In-bottle' ageing -- 3.8.3 Oxidation ... reduction (redox) potential -- Bibliography -- Chapter 4 Volatile Components -- 4.1 General -- 4.1.1 Partition coefficients -- 4.1.2 Threshold flavour/odour levels -- 4.1.3 Flavour/odour descriptions -- 4.2 Volatile compounds detected in wines -- 4.2.1 Types of aroma in volatile compounds -- 4.2.2 Stereochemical effects in aroma volatile compounds -- 4.3 Contents and sensory evaluation data -- 4.3.1 Esters -- 4.3.2 Aldehydes -- 4.3.3 Ketones -- 4.3.4 Acetals -- 4.3.5 Alcohols -- 4.3.6 Lactones and furanones -- 4.3.7 Acids -- 4.3.8 Nitrogeneous compounds -- 4.3.9 Phenols -- 4.3.10 Terpenes -- 4.3.11 Pyrazines -- 4.3.12 Sulphur compounds -- 4.4 Changes during maturation -- 4.4.1 Storage of wines in-vat (tank)' and in-barrel (cask)' -- 4.4.2 In bottle' ageing -- 4.5 Aroma detection and quantification -- 4.6 Chemical structure and physical properties -- Bibliography -- Chapter 5 Wine Tasting Procedures and Overall Wine Flavour -- 5.1 Wine tasting -- 5.2 Wine-tasting procedure -- 5.2.1 Reasons for wine tasting -- 5.2.2 Wine tasting information and analysis -- 5.3 Factors influencing sensory perception -- 5.4 Balance of taste sensations in wine -- 5.5 Wine aromas -- 5.5.1 Odour/a. |