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portada Wine: Flavour Chemistry
Wine: Flavour ChemistryWine: Flavour ChemistryWine: Flavour ChemistryWine: Flavour Chemistry
Type
Physical Book
Author
Publisher
Language
English
Pages
448
Format
Hardcover
Dimensions
24.6x17.5x2.5 cm
Weight
1.09 kg.
ISBN
144433042x
ISBN13
9781444330427
Edition No.
0002
Categories

Wine: Flavour Chemistry

Ronald J. Clarke (Author) · Jokie Bakker (Author) · Wiley-Blackwell · Hardcover

Wine: Flavour Chemistry - Bakker, Jokie ; Clarke, Ronald J.

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Synopsis "Wine: Flavour Chemistry"

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.

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The binding of this edition is Hardcover.

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