Poets extol the burst of aroma when the bottle is opened, the wine poured, the flavor on the palate as it combines with the olfactory expression detected and the resulting glow realized. But what is the chemistry behind it? What are the compounds involved and how do they work their wonder? What do we know? Distinct and measurable differences in terroir, coupled with the plasticity of the grape berry genome and the metabolic products, as well as the work of the vintner, are critical to the production of the symphony of flavors found in the final bottled product. Analytical chemistry can inform us about the chemical differences and similarities in the grape berry constituents with which we start and what is happening to those and other constituents as the grape matures.
The details of the grape and its treatment produce substantive detectable differences in each wine. While there are clear generalities - all wine is mostly water, ethanol is usually between 10% - 20% of the volume, etc - it is the details, shown to us by Analytical Chemistry and structural analysis accompanying it, that clearly allow one wine to be distinguished from another.
By:
David R. Dalton (Professor Chemistry Professor Chemistry Temple University)
Imprint: Oxford University Press
Country of Publication: United States
Dimensions:
Height: 155mm,
Width: 236mm,
Spine: 31mm
Weight: 1g
ISBN: 9780190687199
ISBN 10: 0190687193
Pages: 488
Publication Date: 02 January 2018
Audience:
Professional and scholarly
,
Undergraduate
Format: Hardback
Publisher's Status: Active
Author's Note Prologue Section I Chapter 1 General Comments Chapter 2 Grapevine from Seed Chapter 3 Grapevine from Grafting Chapter 4 Grapevine from Hardwood Cuttings Chapter 5 Growing the Grapes: The Soil Chapter 6 Growing the Grapes: The Roots Section II Chapter 7 Cells, Roots, Shoots and Leaves Chapter 8 The Leaf Chapter 9 The Light on the Leaves Chapter 10 Harvesting the Light Chapter 11 Working in the Dark Chapter 12 Buds to Flowers Section III Chapter 13 The Grape Berry at Fruit Set Section IV Chapter 14 A Selection of Grapes Section V Chapter 14 From the Grape to the Wine Chapter 15 More than Skin Deep Chapter 17 Adding Sulfur Dioxide Chapter 18 Yeasts Chapter 19 Finishing the Wine Chapter 20 Sealing the Bottles Section VI Chapter 21 Specialized Wines Section VII Chapter 22 Drinking the Wine Epilogue Appendices Appendix 1 A Chemistry Primer Appendix 2 Biosynthetic Pathways Appendix 3 Esters Appendix 4 Anthocyanidins Appendix 5 Impact Odorants Glossary
David R. Dalton is Professor of Chemistry at Temple University and the recipient of numerous teaching awards. In 2005, students voted him the Honors Professor of the Year.
Reviews for The Chemistry of Wine: From Blossom to Beverage and Beyond
"""This text is...for those of us who desire a more thorough knowledge of the rich field of enology. This is a richly detailed treatise on the chemistry associated with several special organisms and their resulting product."" -- G. S. Howell, CHOICE"
