Wine Flavour Chemistry
by Ronald J. Clarke and Jokie Bakker 
 
This important new book is designed primarily to unravel and to provide understanding of the relationship between the perceived flavour of wines and their chemical composition, in the light of modern scientific knowledge and the continuing research in this field. 

The book covers in detail the volatile and non-volatile chemical compounds relevant to wine flavour and found in wines and in their originating grapes and musts. Reaction pathways for these compounds are discussed together with summaries of agronomic factors (including noble rot) and vinification practices (including ageing) influencing wine chemistry and flavour. 

The authors have drawn together a vast amount of information of vital interest and commercial importance to the wine industry.


Wine Flavour Chemistry
by Ronald J. Clarke and Jokie Bakker, 
Blackwell Publishing, 2004.
Order a copy.

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