9781118627808-1118627806-Understanding Wine Chemistry

Understanding Wine Chemistry

ISBN-13: 9781118627808
ISBN-10: 1118627806
Edition: 1
Author: Andrew L. Waterhouse, Gavin L. Sacks, David W. Jeffery
Publication date: 2016
Publisher: Wiley
Format: Hardcover 480 pages
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Book details

ISBN-13: 9781118627808
ISBN-10: 1118627806
Edition: 1
Author: Andrew L. Waterhouse, Gavin L. Sacks, David W. Jeffery
Publication date: 2016
Publisher: Wiley
Format: Hardcover 480 pages

Summary

Understanding Wine Chemistry (ISBN-13: 9781118627808 and ISBN-10: 1118627806), written by authors Andrew L. Waterhouse, Gavin L. Sacks, David W. Jeffery, was published by Wiley in 2016. With an overall rating of 3.6 stars, it's a notable title among other Homebrewing, Distilling & Wine Making (Beverages & Wine, Engineering, Food Science, Agricultural Sciences, Analytic, Chemistry) books. You can easily purchase or rent Understanding Wine Chemistry (Hardcover) from BooksRun, along with many other new and used Homebrewing, Distilling & Wine Making books and textbooks. And, if you're looking to sell your copy, our current buyback offer is $35.25.

Description

Wine chemistry inspires and challenges with its complexity, and while this is intriguing, it can also be a barrier to further understanding. The topic is demystified in Understanding Wine Chemistry, Special Mention awardee in the 2018 OIV awards, which explains the important chemistry of wine at the level of university education, and provides an accessible reference text for scientists and scientifically trained winemakers alike.

Understanding Wine Chemistry:

  • Summarizes the compounds found in wine, their basic chemical properties and their contribution to wine stability and sensory properties
  • Focuses on chemical and biochemical reaction mechanisms that are critical to wine production processes such as fermentation, aging, physiochemical separations and additions
  • Includes case studies showing how chemistry can be harnessed to enhance wine color, aroma, flavor, balance, stability and quality.

This descriptive text provides an overview of wine components and explains the key chemical reactions they undergo, such as those controlling the transformation of grape components, those that arise during fermentation, and the evolution of wine flavor and color. The book aims to guide the reader, who perhaps only has a basic knowledge of chemistry, to rationally explain or predict the outcomes of chemical reactions that contribute to the diversity observed among wines. This will help students, winemakers and other interested individuals to anticipate the effects of wine treatments and processes, or interpret experimental results based on an understanding of the major chemical reactions that can occur in wine.

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