Wine: Flavour Chemistry | Jokie Bakker, Ronald J. Clarke

Wine Flavour Chemistry brings together a vast wealth of information describing components of wine, their underlying chemistry, and their possible role in taste, smell, and overall perception. It covers both table wines and fortified wines, such as Sherry, Port, the newly added Madeira, as well as other special wines. This fully revised and updated edition includes new information on retsina wines, roses, organic and reduced alcohol wines, and has been expanded with coverage of the latest research.

Both EU and non-EU countries are referenced, making this book a truly global reference for academics and enologists worldwide. Wine Flavour Chemistry is essential reading for all those involved in commercial winemaking, 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 in enology courses will benefit from reading this book: wherever food and beverage science, technology, and chemistry are taught, libraries should have multiple copies of this important book.