Wine flavour chemistry

著者

書誌事項

Wine flavour chemistry

Ronald J. Clarke, Jokie Bakker

Blackwell Pub., c2004

大学図書館所蔵 件 / 全6件

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注記

Includes bibliographical references and index

内容説明・目次

内容説明

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.

目次

  • Preface. Introduction:. Origins
  • Wine Flavour
  • Wine Colour
  • Vinification Processes
  • Physiological Factors. Grape Varieties and Growing Regions:. Wine Grapes
  • Grape Growing and Wine Producing Areas
  • Chemical Composition of Grapes, Must and Finished Wine
  • Quality Control and Classification of Wine. Basic Taste, Stimulant and Other Constituents of Wines:. Ethyl Alcohol and Polyols
  • Acidity
  • Sweetness
  • Bitterness, Astringency and Mouthfeel
  • Colouring Matter
  • Some other constituents
  • Changes in Storage/Ageing. Volatile Components: . Volatile Compounds Detected
  • Volatile Compounds Quantified in Amounts
  • GC Techniques of Measurement
  • Physical Properties and Chemical Structures. Wine Tasting Procedures and Overall Wine Flavour:. Balance of Basic Taste Constituents
  • Wine Aromas. Sherry and Port:. Introduction
  • Sherry
  • Port wine. Formation Pathways in Vinification: . Process Variables in Vinification
  • Production of Ethyl Alcohol
  • Production of Individual Groups of Compounds
  • Development of 'Noble Rot'. Appendix I. Appendix II. Index

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