Wine

Flavour Chemistry

Jokie Bakker (Consultant, Swindon), Ronald J. Clarke (Consultant, Winchester, UK)

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Hardback

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English

Wiley-Blackwell
18 November 2011

Winemaking technology; Viticulture

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.

By: Jokie Bakker (Consultant Swindon), Ronald J. Clarke (Consultant, Winchester, UK)
Imprint: Wiley-Blackwell
Country of Publication: United States
Edition: 2nd edition
Dimensions: Height: 254mm, Width: 180mm, Spine: 28mm
Weight: 1.107kg
ISBN: 9781444330427
ISBN 10: 144433042X
Pages: 448
Publication Date: 18 November 2011
Audience: Professional and scholarly , Undergraduate
Format: Hardback
Publisher's Status: Active

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.

Reviews for Wine: Flavour Chemistry

This book is a delight to read. It is well produced,contains a wealth of detailed and interesting information, and gooduse is made of figures and, especially, tables. The authors areclearly very enthusiastic about their subject and the book is sowell-written one can open it anywhere, start reading, and beinstantly captivated. This book is essential reading for anychemist interested in wine (and who is not?) or in flavourchemistry in general. (Chromatographia, 1August 2013)