Wine flavour chemistry is a complex and diverse field that ranges from the potently aromatic pyrazines to the complex polymeric tannins. Modern chemistry is now opening some doors to the mysteries of wine flavour, and this unique monograph is dedicated to current research developments. The book starts with the Riesling terpenes, which are responsible for floral aroma when new and the kerosene-like aroma that appears in old age, and with the chemically related
norisprenoids found in Cabernet Sauvignon and Merlot. It includes three reports on flavours of microbial origin, particularly the effects of different yeast strains, and it looks at important factors in ageing, including acetalhyde, the contribution of oak, and problems with cork taint. It also explores in
detail the relationship between winemaking techniques and the chemistry and taste attributes of phenolic compounds.
- ISBN10 0841235929
- ISBN13 9780841235922
- Publish Date 25 February 1999
- Publish Status Active
- Publish Country US
- Imprint American Chemical Society
- Format Hardcover
- Pages 304
- Language English