Wine Hardcover – 18 Nov 2011
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This book is a delight to read. It is well produced, contains a wealth of detailed and interesting information, and good use is made of figures and, especially, tables. The authors are clearly very enthusiastic about their subject and the book is so well–written one can open it anywhere, start reading, and be instantly captivated. This book is essential reading for any chemist interested in wine (and who is not?) or in flavour chemistry in general. (Chromatographia, 1 August 2013)
From the Back Cover
Wine Flavour Chemistry brings together a vast wealth of information describing components of wine, their underlying chemistry and their possible role in taste, smell and overall perception. It includes both table wines and fortified wines, such as Sherry, Port and the newly added Madeira, as well as other special wines. This fully revised and updated edition includes new information on retsina wines, rosés, organic and reduced alcohol wines, and has been expanded with coverage of the latest research. Both EU and non–EU countries are referred to, making this book a truly global reference for academics and enologists worldwide.
Wine Flavour Chemistry is essential reading for all those involved in commercial wine making, whether 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 working in commerce and academia. Upper level students and teachers on enology courses will need to read this book: wherever food and beverage science, technology and chemistry are taught, libraries should have multiple copies of this important book.
Praise for the first edition of Wine Flavour Chemistry:
An absolute must for anyone involved professionally in the wine industry, scientist or otherwise.
This book contains a wealth of information on the chemistry of wine flavour as well as on sensory evaluation methods...The content of the book is based on recent published studies, is well organized, focused and easy to read.
Chronica HorticulturaeSee all Product description
Most helpful customer reviews on Amazon.com
It is a life long apprenticeship, you do 101 class; them the tasting classes adventures, here and there; then you learn wine styles,you test all of then including the not so disseminated like Madeira, Amontillado, Oloroso, Fino, LBV, etc.
Then you test the waters or better say the wines in pairing wine and food,
you buy all books and finally you touch it: flavors !
This is the book that consolidates all your knowledges.
Dont be afraid of Chemical terms, get the concept and enjoy your next romantic dinner. Schiffini, J. P. The Century Club co-founder.
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