Wine

Beschreibung

Wine Flavour Chemistry brings together a vast wealthof information describing components of wine, their underlyingchemistry and their possible role in the taste, smell and overallperception. It includes both table wines and fortified wines, suchas Sherry, Port and the newly added Madeira, as well as otherspecial wines. This fully revised and updated edition includes newinformation also on retsina wines, rosés, organic and reducedalcohol wines, and has been expanded with coverage of the latestresearch. Both EU and non-EU countries are referred to, making thisbook a truly global reference for academics and enologistsworldwide. Wine Flavour Chemistry is essential reading forall those involved in commercial wine making, whether inproduction, trade or research. The book is of great use andinterest to all enologists, and to food and beverage scientists andtechnologists working in commerce and academia. Upper levelstudents and teachers on enology courses will need to read thisbook: wherever food and beverage science, technology and chemistryare taught, libraries should have multiple copies of this importantbook.

Autor*in

Jokie Bakker

Themen in »Wine«

Fermented Foods & Beverages Fermentierte Nahrungsmittel u. Getränke Food Science & Technology Lebensmittelchemie Lebensmittelforschung u. -technologie

Stimmen zu »Wine«

"This book is a delight to read. It is well produced,contains a wealth of detailed and interesting information, and gooduse is made of figures and, especially, tables. The authors areclearly very enthusiastic about their subject and the book is sowell-written one can open it anywhere, start reading, and beinstantly captivated. This book is essential reading for anychemist interested in wine (and who is not?) or in flavourchemistry in general." (Chromatographia, 1August 2013)
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