Chemistry of Wine Flavor available in Hardcover
- Pub. Date:
- American Chemical Society
Wine flavor 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 flavor, and this unique monograph is dedicated to current research developments. The book starts with the Riesling terpenes, which 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 flavors of microbial origin, particularly the effects of different yeast strains, and it looks at important factors in aging, 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.
About the Author
University of California, Davis
Table of Contents
1. Analysis, Structure, and Reactivity of Labile Terpenoid Aroma Precursors in Riesling Wine, Peter Winterhalter, Beate Baderschneider, and Bernd Bonnländer
2. The Contribution of Glycoside Precursors to Cabernet Sauvignon and Merlot Aroma. Sensory and Compositional Studies, I. Leigh Francis, Stella Kassara, Ann C. Noble, and Patrick J. Williams
3. Methoxypyrazines of Grapes and Wines, M. S. Allen and M. J. Lacey
4. Comparison of Different White Wine Varieties in Odor Profiles by Instrumental Analysis and Sensory Studies, H. Guth
5. Volatile Compounds Affecting the Aroma of Vitis vinifera L. cv. Scheurebe, G. E. Krammer et al.
6. Yeast Strain and Wine Flavor: Nature or Nurture?, J. H. Thorngate, III
7. Seasonal Variation in the Production of Hydrogen Sulfide During Wine Fermentation, Kevin Sea, Christian Butzke, and Roger Boulton
8. What is "Brett" (Brettanomyces) Flavor?: A Preliminary Investigation, J. L. Licker, T. E. Acree, and T. Henick-Kling
9. Rationalizing the Origin of Solerone (5-Oxo-4-hexanolide): Biomimetic Synthesis, Identification, and Enantiomeric Distribution of Key Metabolites, D. Häring, B. Boss, M. Herderich, and P. Schreier
10. Phenolic Composition as Related to Red Wine Flavor, Véronique Cheynier et al.
11. Effects of Small-Scale Fining on the Phenolic Composition and Antioxidant Activity of Merlot Wine, Jennifer L. Donovan et al.
12. Why Do Wines Taste Bitter and Feel Astringent?, Ann C. Noble
13. Characterization and Measurement of Aldehydes in Wine, Susan E. Ebeler and Reggie S. Spaulding
14. Volatile and Odoriferous Compounds in Barrel-Aged Wines: Impact of Cooperage Techniques and Aging Conditions, Pascal Chatonnet
15. Detection of Cork Taint in Wine Using Automated Solid-Phase MicroExtraction in Combination with GC/MS-SIM, Christian E. Butzke, Thomas J. Evans, and Susan E. Ebeler
16. Flavor-Matrix Interactions in Wine, A. Voilley and S. Lubbers