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Cover image for Wine [electronic resource] : Flavour Chemistry
Wine [electronic resource] : Flavour Chemistry
ISBN:
9781444345995
Title:
Wine [electronic resource] : Flavour Chemistry
Author:
Bakker, Jokie.
Personal Author:
Bakker, Jokie.
Edition:
2nd ed.
Publication Information:
Hoboken : John Wiley & Sons, 2011.
Physical Description:
1 online resource (442 p.)
General Note:
Description based upon print version of record.
Contents:
Wine Flavour Chemistry; Contents; Preface to the Second Edition; Preface to the First Edition; 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; Pre-fermentation; Fermentation; Post-fermentation; 1.5.2 Red wines; Pre-fermentation; Fermentation; Post-fermentation; 1.5.3 White wines; Pre-fermentation; Fermentation; Post-fermentation; 1.5.4 Specialized wines; Rosé wines; Wines made from organically farmed grapes; Wines with added resin; Wines with low alcohol content; Sweet wines

Sparkling wine in ChampagneSparkling wine by other methods; Wines by carbonic maceration; Wines by thermovinification; Wines matured Sur Lie; 1.5.5 Fortified wines; Port wine; Sherry; Madeira; 1.6 Physiological effects; 1.6.1 Attributed negative effects; 1.6.2 Wine ethyl alcohol (ethanol); 1.6.3 Effects of phenols; Resveratrol; Bibliography; 2 Grape Varieties and Growing Regions; 2.1 Wine grapes; 2.2 Vine plant characteristics; 2.3 Soil, climate and ripeness; 2.3.1 Soil; 2.3.2 Climate; 2.3.3 Ripeness; 2.4 Grape growing regions of the world; 2.4.1 World wine production; 2.4.2 Regions

2.5 Chemical composition of grapes, must and finished wines2.5.1 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 Australia; 2.6.6 USA; 2.6.7 Quality control systems in the European Union; Bibliography; 3 Basic Taste and Stimulant Components; 3.1 Introduction; 3.2 Basic taste perception; 3.2.1 Role of taste; 3.2.2 Taste perception mechanism; 3.3 Ethyl alcohol; 3.3.1 Measurement of ethyl alcohol content in wines; 3.3.2 Measurement of sugar content in musts and wines; Brix scale

Baumé and Oeschele scalesPrediction of alcohol content in the finished wine; 3.3.3 Sugar content of grapes and must; 3.3.4 Chaptalization; 3.4 Acidity; 3.4.1 Contents of organic acids; 3.4.2 Measurement of acid content; 3.4.3 Acid taste; 3.5 Sweetness; 3.5.1 Chemical structure of sugars; 3.5.2 Content/sweetness; 3.6 Bitterness, astringency and mouthfeel; 3.6.1 Basic chemistry; Non-flavanoids; Flavan-3-ols; Flavonoids; Anthocyanins; 3.6.2 Basic technology; Location of polyphenols in grapes; Use of the term 'tannins' and their classification; Grape tannins; Quantifying methods

HPLC measurementsOther methods; Analyses in grapes and during wine-making; 3.6.3 Bitter constituents; White wines; Red wines; 3.6.4 Astringency; 3.6.5 Mouthfeel; 3.7 Colouring matter; 3.7.1 Colour of red wines; 3.7.2 Colour of white wines; 3.8 Other constituents; 3.8.1 Sulfur dioxide; Basic chemistry; Technical use; Taste effects; 3.8.2 Carbon dioxide; Formation and handling of CO2; Sensory factors; 3.8.3 Oxygen; Basic chemistry; Oxygen content in wines; Effect of oxygen on wine; 3.9 Changes in maturation; 3.9.1 'In-barrel' ageing; Vats; Extraction from barrels; Oxidation in barrels

3.9.2 'In-bottle' ageing
Subject Term:
Enologists.

Wine -- Chemistry.

Wine -- Flavor and odor.

Wine industry.
Added Author:
Clarke, Ronald J.
Format:
Electronic Resources
Electronic Access:
Click here to view book
Publication Date:
2011
Publication Information:
Hoboken : John Wiley & Sons, 2011.