{"product_id":"understanding-wine-chemistry-hardback-9781119894070","title":"Understanding Wine Chemistry (Hardback) 9781119894070","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eUnderstanding Wine Chemistry\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003eAndrew L. Waterhouse (Author), Gavin L. Sacks (Author), David W. Jeffery (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9781119894070, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 20 June 2024\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e560 pages\u003cbr\u003e25.9 x 21.1 x 3.3 cm, 1.452 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cb\u003eUnderstanding Wine Chemistry\u003c\/b\u003e \u003cp\u003e \u003cb\u003eUnderstand the reactions behind the world’s most alluring beverages \u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003eThe immense variety of wines on the market is the product of multiple chemical processes – whether acting on components arising in the vineyard, during fermentation, or throughout storage. Winemaking decisions alter the chemistry of finished wines, affecting the flavor, color, stability, and other aspects of the final product. Knowledge of these chemical and biochemical processes is integral to the art and science of winemaking.  \u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eUnderstanding Wine Chemistry \u003c\/i\u003ehas served as the definitive introduction to the chemical components of wine, their properties, and their reaction mechanisms. It equips the knowledgeable reader to interpret and predict the outcomes of physicochemical reactions involved with winemaking processes. Now updated to reflect recent research findings, most notably in relation to wine redox chemistry, along with new Special Topics chapters on emerging areas, it continues to set the standard in the subject.  \u003c\/p\u003e\n\u003cp\u003eReaders of the second edition of \u003ci\u003eUnderstanding Wine Chemistry \u003c\/i\u003ewill also find:  \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCase studies throughout showing chemistry at work in creating different wine styles and avoiding common adverse chemical and sensory outcomes \u003c\/li\u003e\n\u003cli\u003eDetailed treatment of novel subjects like non-alcoholic wines, non-glass alternatives to wine packaging, synthetic wines, and more \u003c\/li\u003e\n\u003cli\u003eAn authorial team with decades of combined experience in wine chemistry research and education \u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003e\u003ci\u003eUnderstanding Wine Chemistry \u003c\/i\u003eis ideal for college and university students, winemakers at any stage in their practice, professionals in related fields such as suppliers or sommeliers, and chemists with an interest in wine.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003eForeword xiii\u003c\/p\u003e \u003cp\u003ePreface xv\u003c\/p\u003e \u003cp\u003eIntroduction xvii\u003c\/p\u003e \u003cp\u003eThe chemical diversity of wine xvii\u003c\/p\u003e \u003cp\u003eWhat is wine? xvii\u003c\/p\u003e \u003cp\u003eChemical reactions and stability of wine xx\u003c\/p\u003e \u003cp\u003eChemistry as a historical record xxi\u003c\/p\u003e \u003cp\u003eThe chemical senses and wine xxiii\u003c\/p\u003e \u003cp\u003eWine chemistry and wine flavor – how do we know what matters? xxiv\u003c\/p\u003e \u003cp\u003eReferences xxvii\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart A Wine Components and Their Reactions 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1 Water and Ethanol 3\u003c\/p\u003e \u003cp\u003e2 Carbohydrates 12\u003c\/p\u003e \u003cp\u003e3 Acids 21\u003c\/p\u003e \u003cp\u003e4 Minerals 38\u003c\/p\u003e \u003cp\u003e5 Amines, Amino Acids, and Proteins 45\u003c\/p\u003e \u003cp\u003e6 Higher Alcohols 57\u003c\/p\u003e \u003cp\u003e7 Esters 64\u003c\/p\u003e \u003cp\u003e8 Isoprenoids 77\u003c\/p\u003e \u003cp\u003e9 Aldehydes, Ketones, and Related Compounds 88\u003c\/p\u003e \u003cp\u003e10 Thiols and Related Sulfur Compounds 99\u003c\/p\u003e \u003cp\u003e11 Introduction to Phenolics 112\u003c\/p\u003e \u003cp\u003e12 Volatile Phenols 118\u003c\/p\u003e \u003cp\u003e13 Non-flavonoid Phenolics 126\u003c\/p\u003e \u003cp\u003e14 Flavan-3-ols and Condensed Tannin 131\u003c\/p\u003e \u003cp\u003e15 Flavonols 145\u003c\/p\u003e \u003cp\u003e16 Anthocyanins 149\u003c\/p\u003e \u003cp\u003e17 Sulfur Dioxide 162\u003c\/p\u003e \u003cp\u003e18 Taints, Mycotoxins, and Off-flavors 176\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart B Chemistry of Wine Production Processes 187\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e19 Outline of Wine Production 189\u003c\/p\u003e \u003cp\u003e20 Grape Must Composition Overview 200\u003c\/p\u003e \u003cp\u003e21 Maceration and Extraction of Grape Components 209\u003c\/p\u003e \u003cp\u003e22 The Biochemistry of Wine Fermentations 229\u003c\/p\u003e \u003cp\u003e23 Grape-Derived Aroma Precursors 276\u003c\/p\u003e \u003cp\u003e24 Wine Redox Chemistry 318\u003c\/p\u003e \u003cp\u003e25 Topics Related to Aging 345\u003c\/p\u003e \u003cp\u003e26 The Chemistry of Post-fermentation Processing 372\u003c\/p\u003e \u003cp\u003e27 Additives and Processing Aids 436\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart C Case Studies: Recent Advances inWine Chemistry 445\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e28 Authentication 447\u003c\/p\u003e \u003cp\u003e29 Natural Wines 457\u003c\/p\u003e \u003cp\u003e30 Wine Packaging – Alternatives to Glass 463\u003c\/p\u003e \u003cp\u003e31 Synthetic Wine 470\u003c\/p\u003e \u003cp\u003e32 Analysis inWine Research: Current and Emerging Approaches 478\u003c\/p\u003e \u003cp\u003e33 Alternative Aging Approaches 497\u003c\/p\u003e \u003cp\u003eReferences 502\u003c\/p\u003e \u003cp\u003eIndex 505\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Agriculture \u0026amp; farming [\u003ca title=\"See our other books on Agriculture \u0026amp; farming\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Agriculture%20\u0026amp;%20farming%20%5BTV%5D%22\"\u003eTV\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley","offers":[{"title":"Brand New","offer_id":52165879824664,"sku":"9781119894070","price":81.58,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9781119894070.jpg?v=1781101370","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/understanding-wine-chemistry-hardback-9781119894070","provider":"Freshly Printed Books","version":"1.0","type":"link"}