Understanding Wine Chemistry

Science
Understanding Wine Chemistry

Author: Andrew L. Waterhouse

Publisher: John Wiley & Sons

ISBN: 9781118627808

Category: Science

Page: 485

View: 110

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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, Special Mention awardee in the 2018 OIV awards, 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 properties Focuses on chemical and biochemical reaction mechanisms that are critical to wine production processes such as fermentation, aging, physiochemical separations and additions Includes 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.
Understanding Wine Chemistry
Language: en
Pages: 485

Understanding Wine Chemistry

Authors: Andrew L. Waterhouse, Gavin L. Sacks, David W. Jeffery
Categories: Science
Type: BOOK - Published: 2016-08-29 - Publisher: John Wiley & Sons

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, Special Mention awardee in the 2018 OIV awards, which explains the important chemistry of wine at the level of university
Understanding Wine Technology
Language: en
Pages: 0

Understanding Wine Technology

Authors: David Bird
Categories: Cooking
Type: BOOK - Published: 2010 - Publisher: Board & Bench Pub

Any student who has ever logged credits in a viticulture and enology class knows David Bird's book: it is the most widely assigned wine science primer in the English-speaking world. This completely revised and updated edition to Bird's classic textbook deciphers all the new scientific advances from the last several
Understanding Wine Technology, 3rd Edition
Language: en
Pages: 328

Understanding Wine Technology, 3rd Edition

Authors: Bird, David
Categories: Cooking
Type: BOOK - Published: 2011-05-01 - Publisher: Board and Bench Publishing

Any student who has ever logged credits in a viticulture and enology class knows David Bird's book: it is the most widely assigned wine science primer in the English-speaking world. This completely revised and updated edition to Bird's classic textbook deciphers all the new scientific advances from the last several
Comprehensive Foodomics
Language: en
Pages: 2330

Comprehensive Foodomics

Authors: Bird, David
Categories: Science
Type: BOOK - Published: 2020-11-12 - Publisher: Elsevier

Comprehensive Foodomics offers a definitive collection of over 150 articles that provide researchers with innovative answers to crucial questions relating to food quality, safety and its vital and complex links to our health. Topics covered include transcriptomics, proteomics, metabolomics, genomics, green foodomics, epigenetics and noncoding RNA, food safety, food bioactivity
Concepts in Wine Chemistry
Language: en
Pages: 544

Concepts in Wine Chemistry

Authors: Yair Margalit, Ph.D.
Categories: Cooking
Type: BOOK - Published: 2014-06-02 - Publisher: Board and Bench Publishing

More than 150 years after Louis Pasteur attributed fermentation to a living organism, the field of wine microbiology and chemistry is vibrant with discovery. The last decade alone has seen great strides in our understanding of the biochemistry involved in vinification. In this new edition of his classic text, Yair

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