Revealing the Mysteries of Red Wine Color

— —

Andrew L. Waterhouse (Professor of Viticulture & Enology, Professor of Viticulture & Enology, University of California, Davis) James A. Kennedy (Assistant Professor of Food Science & Technology, Assistant Professor of Food Science & Technology, Oregon State University)

Revealing the Mysteries of Red Wine Color

Andrew L. Waterhouse (Professor of Viticulture & Enology, Professor of Viticulture & Enology, University of California, Davis), James A. Kennedy (Assistant Professor of Food Science & Technology, Assistant Professor of Food Science & Technology, Oregon State University)

$216

Hardback

Not in-store but you can order this
How long will it take?

Availability Information

We source books from suppliers in Australia and overseas. For books we don't currently have in stock, the time it takes to get them from our suppliers can vary widely - from a few days to a few months - so we check each book with each supplier to determine the expected time it will take to be supplied to us.

We then advise you accordingly. If the time taken to get any book is too long for you, you can let us know and we will cancel or adjust your order, and refund as required.

To find out the anticipated arrival time for specific items prior to ordering, please contact us by phone or email:

Phone +61 2 9264 3111, or 1800 4 BOOKS (1800 4 26657) if outside Sydney:
option 1 Abbey's Bookshop (Crime, History, Science, Kids & more) • info@abbeys.com.au
option 2 Language Book Centre (ESL & Foreign Languages) • language@abbeys.com.au
option 3 Galaxy Bookshop (Sci-fi, Fantasy, Romance, Graphic Novels) • sf@galaxybooks.com.au

QTY:

English

Oxford University Press Inc
18 September 2004

Chromatography; Spectrum analysis, spectrochemistry, mass spectrometry; Winemaking technology

Series: ACS Symposium Series

Summary
Details

Revealing the Mysteries of Red Wine Color provides an overview of new discoveries to a venerable unsolved problem in wine: the chemistry of red wine color. Topics in this book include initial must composition, non-covalent associations, reactions that occur during fermentation and in a young wine as well as those compositional changes that occur during aging.

Revealing the Mysteries of Red Wine Color also includes a brief history of the rapidly advancing area of wine chemistry.

The latest results, utilizing liquid chromatography/mass spectrometry techniques newly applied to wine, define many colored substances in wine.

Since this book integrates much of our current understanding on red wine color, it is unique.

Also, since red wine color is considered a key to red wine quality, it has much relevance beyond appealing to specialists in the field. As such, this book will appeal to a wide audience including wine industry professionals, analytical and natural product chemists, and wine aficionados, hobbyists, and consumers with a probing interest in the science of wine.

Edited by: Andrew L. Waterhouse (Professor of Viticulture & Enology Professor of Viticulture & Enology University of California Davis), James A. Kennedy (Assistant Professor of Food Science & Technology, Assistant Professor of Food Science & Technology, Oregon State University)
Imprint: Oxford University Press Inc
Country of Publication: United States
Volume: 886
Dimensions: Height: 237mm, Width: 160mm, Spine: 22mm
Weight: 520g
ISBN: 9780841239005
ISBN 10: 0841239002
Series: ACS Symposium Series
Pages: 331
Publication Date: 18 September 2004
Audience: Professional and scholarly , Undergraduate
Format: Hardback
Publisher's Status: Active