Understanding Wine Chemistry by Andrew L. Waterhouse Hardcover Book

Description: FREE SHIPPING UK WIDE Understanding Wine Chemistry by Andrew L. Waterhouse, Gavin L. Sacks, David W. Jeffery Understanding Wine Chemistry Understand the reactions behind the worlds most alluring beverages The immense variety of wines on the market is the product of multiple chemical processes – whether acting on components arising in the vineyard, during fermentation, or throughout storage. Winemaking decisions alter the chemistry of finished wines, affecting the flavor, color, stability, and other aspects of the final product. Knowledge of these chemical and biochemical processes is integral to the art and science of winemaking. Understanding Wine Chemistry has served as the definitive introduction to the chemical components of wine, their properties, and their reaction mechanisms. It equips the knowledgeable reader to interpret and predict the outcomes of physicochemical reactions involved with winemaking processes. Now updated to reflect recent research findings, most notably in relation to wine redox chemistry, along with new Special Topics chapters on emerging areas, it continues to set the standard in the subject. Readers of the second edition of Understanding Wine Chemistry will also find: Case studies throughout showing chemistry at work in creating different wine styles and avoiding common adverse chemical and sensory outcomes Detailed treatment of novel subjects like non-alcoholic wines, non-glass alternatives to wine packaging, synthetic wines, and more An authorial team with decades of combined experience in wine chemistry research and education Understanding Wine Chemistry is ideal for college and university students, winemakers at any stage in their practice, professionals in related fields such as suppliers or sommeliers, and chemists with an interest in wine. FORMAT Hardcover CONDITION Brand New Author Biography Andrew L. Waterhouse, PhD, is a Professor in the Department of Viticulture and Enology, University of California, Davis, USA. He is Chair of the Viticulture and Enology graduate studies program, and his research lab has made critical contributions to the chemistry of wine and wine analysis. Gavin L. Sacks, PhD, is Professor in the Department of Food Science, Cornell University, USA. His research is concerned with the development and application of trace-level analyses to foods and beverages, especially wines. He also teaches courses related to wine flavor chemistry and wine analysis. David W. Jeffery, PhD, is Associate Professor in the School of Agriculture, Food and Wine, University of Adelaide, Australia. His research involves the application of chemistry to understanding the links between composition and quality, and formation and fate of molecules, primarily in grape and wine. He also teaches courses related to stabilisation, clarification, and distillation, among others, and contributed to the development and delivery of an online wine education course called World of Wine: From Grape to Glass. Table of Contents Foreword xiii Preface xv Introduction xvii The chemical diversity of wine xvii What is wine? xvii Chemical reactions and stability of wine xx Chemistry as a historical record xxi The chemical senses and wine xxiii Wine chemistry and wine flavor – how do we know what matters? xxiv References xxvii Part A Wine Components and Their Reactions 1 1 Water and Ethanol 3 2 Carbohydrates 12 3 Acids 21 4 Minerals 38 5 Amines, Amino Acids, and Proteins 45 6 Higher Alcohols 57 7 Esters 64 8 Isoprenoids 77 9 Aldehydes, Ketones, and Related Compounds 88 10 Thiols and Related Sulfur Compounds 99 11 Introduction to Phenolics 112 12 Volatile Phenols 118 13 Non-flavonoid Phenolics 126 14 Flavan-3-ols and Condensed Tannin 131 15 Flavonols 145 16 Anthocyanins 149 17 Sulfur Dioxide 162 18 Taints, Mycotoxins, and Off-flavors 176 Part B Chemistry of Wine Production Processes 187 19 Outline of Wine Production 189 20 Grape Must Composition Overview 200 21 Maceration and Extraction of Grape Components 209 22 The Biochemistry of Wine Fermentations 229 23 Grape-Derived Aroma Precursors 276 24 Wine Redox Chemistry 318 25 Topics Related to Aging 345 26 The Chemistry of Post-fermentation Processing 372 27 Additives and Processing Aids 436 Part C Case Studies: Recent Advances inWine Chemistry 445 28 Authentication 447 29 Natural Wines 457 30 Wine Packaging – Alternatives to Glass 463 31 Synthetic Wine 470 32 Analysis inWine Research: Current and Emerging Approaches 478 33 Alternative Aging Approaches 497 References 502 Index 505 Details ISBN1119894077 Year 2024 ISBN-10 1119894077 ISBN-13 9781119894070 Format Hardcover UK Release Date 2024-01-04 Country of Publication United States NZ Release Date 2024-01-04 Audience Professional & Vocational Author David W. Jeffery Publisher John Wiley & Sons Inc Edition Description 2nd edition Edition 2nd Imprint John Wiley & Sons Inc Place of Publication New York Replaces 9781118627808 DEWEY 663.2 Pages 560 Publication Date 2024-06-20 US Release Date 2024-06-20 AU Release Date 2024-07-07 We've got this At The Nile, if you're looking for it, we've got it. With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! 30 DAY RETURN POLICY No questions asked, 30 day returns! FREE DELIVERY No matter where you are in the UK, delivery is free. SECURE PAYMENT Peace of mind by paying through PayPal and eBay Buyer Protection TheNile_Item_ID:160711778;

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End Time: 2024-11-08T09:01:34.000Z

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