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′.