The commercial importance of wine continues to increase across the globe, with the availability of many new wines, encompassing a remarkable and exciting range of flavours. Wine Flavour Chemistry focuses on aspects of wine making procedures that are important in the development of flavour, describing some of the grapes used and their resulting wines. In-depth descriptions of flavour reaction pathways are given, together with cutting-edge scientific information concerning flavour release, its associated chemistry and physics, and the sensory perception of volatile flavours.Wine Flavour Chemistry contains a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste and smell characteristics of wines, fortified wines, sherry and port. Many extremely useful tables are included, linking information on grapes, wines, composition and resulting perceived flavours.Wine Flavour Chemistry is essential reading for all those involved in commercial wine making, be it 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 in commercial companies and within the academic sector. Upper level students and teachers on enology courses will need to read this book. All libraries in universities and research establishments where food and beverage science and technology, and chemistry are studied and taught, should have multiple copies of this important book.
Author(s): R. J. Clarke, J. Bakker
Edition: 1
Publisher: Wiley-Blackwell
Year: 2004
Language: English
Pages: 339
Tags: Пищевая промышленность;Пищевая химия;Биохимия бродильных производств;
Cover......Page 1
Wine Flavour Chemistry......Page 2
Contents......Page 4
Preface......Page 11
1.1 Scope of the book......Page 14
1.2 Historical background......Page 15
1.3 Wine flavour......Page 16
1.4 Wine colour......Page 18
1.5 Vinification......Page 19
1.6 Physiological effects......Page 45
Bibliography......Page 47
2.1 Wine grapes......Page 50
2.2 Vine plant characteristics......Page 52
2.3 Soil and climate......Page 53
2.4 Grape growing regions of the world......Page 59
2.5 Chemical composition of grapes, must and finished wines......Page 61
2.6 Quality control and classification of wines......Page 71
Bibliography......Page 77
3.2 Ethyl alcohol......Page 79
3.3 Acidity......Page 86
3.4 Sweetness......Page 92
3.5 Bitterness, astringency and mouth feel......Page 98
3.6 Colouring matter......Page 112
3.7 Other constituents......Page 113
3.8 Changes in maturation......Page 121
Bibliography......Page 129
4.1 General......Page 133
4.2 Volatile compounds detected in wines......Page 150
4.3 Contents and sensory evaluation data......Page 155
4.4 Changes during maturation......Page 190
4.5 Aroma detection and quantification......Page 194
4.6 Chemical structure and physical properties......Page 196
Bibliography......Page 197
5.1 Wine tasting......Page 202
5.2 Wine-tasting procedure......Page 204
5.3 Factors influencing sensory perception......Page 215
5.4 Balance of taste sensations in wine......Page 217
5.5 Wine aromas......Page 218
5.6 Wine and food flavour......Page 234
5.7 Aroma indices and statistical methods......Page 236
Bibliography......Page 240
6.1 Introduction......Page 243
6.2 Sherry......Page 247
6.3 Port wine......Page 260
Bibliography......Page 274
7.1 Introduction......Page 278
7.2 Process variables in vinification......Page 279
7.4 Production of individual groups of compounds......Page 285
7.5 Noble rot......Page 291
Bibliography......Page 292
I.1 Chemical formulae nomenclature......Page 294
I.2 Stereochemistry......Page 298
I.3 Chemistry of the oxidation of organic compounds......Page 304
I.4 Estimation of partition coefficients of volatile compounds in air/water......Page 314
I.5 Grape varieties and cultivars......Page 317
II.2 Data sources......Page 320
Index......Page 331
