Wine (eBook)

Flavour Chemistry

Jokie Bakker, Ronald J. Clarke (Autoren)

eBook Download: EPUB

2011 | 2. Auflage
336 Seiten
John Wiley & Sons (Verlag)
978-1-4443-4600-8 (ISBN)

Infos

Wine Flavour Chemistry brings together a vast wealth
of information describing components of wine, their underlying
chemistry and their possible role in the 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 also 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 is 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.

Autor

Dr Jokie Bakker has worked as a university tutor and a wine industry consultant, and was formerly Principal Researcher in food flavour and colour at IFR Reading. Dr Ronald J. Clarke is a writer and food industry consultant based in Chichester, UK, and is co-editor of Coffee: Recent Developments.

Rezensionen

"This book is a delight to read. It is well produced,
contains a wealth of detailed and interesting information, and good
use is made of figures and, especially, tables. The authors are
clearly very enthusiastic about their subject and the book is so
well-written one can open it anywhere, start reading, and be
instantly captivated. This book is essential reading for any
chemist interested in wine (and who is not?) or in flavour
chemistry in general." (Chromatographia, 1
August 2013)

Produkt-Details

• Erscheint lt. Verlag: 13.10.2011
• Sprache: englisch
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: Fermented Foods & Beverages • Fermentierte Nahrungsmittel u. Getränke • Fermentierte Nahrungsmittel u. Getränke • Food Science & Technology • Lebensmittelchemie • Lebensmittelforschung u. -technologie
• ISBN-10: 1-4443-4600-8 / 1444346008
• ISBN-13: 978-1-4443-4600-8 / 9781444346008