Wine Flavour Chemistry

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.” Chemistry World “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 Horticulturae