Wine: Flavour Chemistry (English edition) by Jokie Bakker & Ronald J. Clarke

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Wine: Flavour Chemistry delves into the chemistry of wine aromas, from still wines to fortified wines such as Sherry, Port, and Madeira. This international reference analyzes the compounds, their role in taste, smell, and overall perception. An essential work for oenologists, students, and wine industry professionals, enriched with the latest research on rosé, organic, and low-alcohol wines.

Author: Jokie Bakker, Ronald J. Clarke
Language: English 🇬🇧

€208.48

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Description

Wine: Flavour Chemistry of Jokie Bakker and Ronald J. Clarke is a true encyclopedia dedicated to the chemistry of wine aromas. Richly documented, it gathers an impressive collection of scientific data describing the Aromatic compounds present in the wines, their underlying chemistry and their possible role in the taste, thesmell and the global perception.

This book covers both the still wines that the fortified wines such as the Sherry, the Porto and, in this revised edition, the Madeira. It also focuses on specific wines such as the Retsina, the Rosés, the organic wines and the wines with reduced alcohol content, while integrating the advancements of latest scientific research.

An international reach

By mentioning both the countries of theEuropean Union and those outside the EU, this work presents itself as a global reference for the academics, , Researchers and Oenologists. It offers a comprehensive and comparative view of styles, methods, and aromatic compounds on a global scale.

An essential tool for the wine industry

Whether you are winegrower, , trader, , Researcher, , teacher or Student in oenology, , Wine: Flavour Chemistry constitutes an essential work tool. It allows for understanding the chemical mechanisms that shape aromas, optimizing production, and improving the sensory quality of wines.

Who is it designed for ?

Oenologists in production or in research
Scientists and Technologists food and beverages
Students and teachers in oenology, chemistry, and food technology
Libraries Universities and specialized in food sciences

Authors' presentation

Jokie Bakker : recognized specialist in thesensory analysis and the chemistry of beverages.
Ronald J. Clarke : expert in food chemistry, author of numerous reference works in the field of aromas and beverages.