Chemistry of Wine Flavor (ACS Symposium Series, No. 714)

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Description

Wine flavor chemistry is a complex and diverse field that ranges from the potently aromatic pyrazines to the complex polymeric tannins. Brand new chemistry is now opening some doors to the mysteries of wine flavor, and this unique monograph is devoted to current research developments. The book starts with the Riesling terpenes, which chargeable for floral aroma when new and the kerosene-like aroma that looks in old age, and with the chemically related norisprenoids found in Cabernet Sauvignon and Merlot. It includes three reports on flavors of microbial origin, in particular the results of various yeast strains, and it looks at vital factors in aging, including acetalhyde, the contribution of oak, and issues of cork taint. It also explores in detail the connection between winemaking techniques and the chemistry and taste attributes of phenolic compounds.

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