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Wine Chemistry and Flavor [Hardcover]

Ronald J. Clarke , Jokie Bakker


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Table of Contents

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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