Wine: Flavour Chemistry [Hardcover]

Ronald J. Clarke (Author), Jokie Bakker (Author)

Book Description

ISBN-10: 1405105305 | ISBN-13: 978-1405105309 | Publication Date: October 11, 2004 | Edition: 1

The commercial importance of wine continues to increase across the globe, with the availability of many new wines, encompassing a remarkable and exciting range of flavours. Wine Flavour Chemistry focuses on aspects of wine making procedures that are important in the development of flavour, describing some of the grapes used and their resulting wines. In-depth descriptions of flavour reaction pathways are given, together with cutting-edge scientific information concerning flavour release, its associated chemistry and physics, and the sensory perception of volatile flavours.

Wine Flavour Chemistry contains a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste and smell characteristics of wines, fortified wines, sherry and port. Many extremely useful tables are included, linking information on grapes, wines, composition and resulting perceived flavours.

Wine Flavour Chemistry is essential reading for all those involved in commercial wine making, be it in production, trade or research. The book will be of great use and interest to all enologists, and to food and beverage scientists and technologists in commercial companies and within the academic sector. Upper level students and teachers on enology courses will need to read this book. All libraries in universities and research establishments where food and beverage science and technology, and chemistry are studied and taught, should have multiple copies of this important book.

Editorial Reviews

Review

“This book aims at elucidating 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.
...this book is well written and very informative because it provides a collection of seven (7) chapters in topics of crucial importance for the scientists involved therein. It is a very useful book and is addressed to a wide readership (academic staff, research institutes, students, industrial practitioners) who will find a lot of useful and updated information therein.”
International Journal of Food Science and Technology, Vol 40 (5), 2005

"The first impression of Wine Flavour Chemistry is that it is readable! It is not just aimed at the technical intelligentsia but also at anyone with an interest in alcoholic beverages.
Overall (it) would be an invaluable addition to the library of anybody interested in wine or alcoholic beverages. The authors are to be congratulated for their diligence and for the thorough way they have compiled…an excellent book."
Chemistry & Industry, 2005

“…the book is an absolute must for anyone involved professionally in the wine industry, scientist or otherwise.”
Chemistry World, 2004

“This book contains a wealth of information on the chemistry of wine flavour as well as on sensory evaluation methods...The content of the book is based on recent published studies, is well organized, focused and easy to read.
This book may therefore be of interest to scholars, consumers, and all those involved in wine production and trade including those who are afraid of chemistry”
Chronica Horticulturae, 2004

"This isn’t your average wine book. It’s for those with a fairly serious interest in wine science… This is a valuable addition to the wine literature, and I recommend it to you… there aren’t any other books out there like this, so for those wanting a technical reference on wine flavour chemistry, this could be the book for you."
Review on www.wineanorak.com

"an invaluable addition to the literature...the authors are to be congratulated for their dilligence and for the thorough way they have compiled a significant amount of constructive data to produce an excellent book".

Journal of the Institute of Brewing, Vol 111, No 2, 2005

Book Description

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.

See all Editorial Reviews

Product Details

• Hardcover: 336 pages
• Publisher: Wiley-Blackwell; 1 edition (October 11, 2004)
• Language: English
• ISBN-10: 1405105305
• ISBN-13: 978-1405105309
• Product Dimensions: 9.8 x 7 x 0.8 inches
• Shipping Weight: 1.8 pounds
• Average Customer Review: 3.3 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #2,428,639 in Books (See Top 100 in Books)

More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

Most Helpful Customer Reviews

3 of 4 people found the following review helpful:

4.0 out of 5 stars This Is a Science Book, not a hedonistic one about wine..., February 19, 2007

By 

Hedonist/Flavour Chemist (USA) - See all my reviews

This review is from: Wine: Flavour Chemistry (Hardcover)

Betsy P. is missing the mark, I think. This book is an attempt to summarize the complex chemistry that makes such a hedonistically desired product. There is a big difference between making wine as art, and understanding wine as chemistry. The two concepts are intertwined and important to making wine, but the 'art people' versus 'chemistry people' involved 'think differently'. This book is not perfect, but is the best available, and does a good job of summarizing current Wine Flavour Chemistry. If you seek more hedonistic or geographic/historical wine information, then this book is not for you - I refer you to those styled books that Betsy has reviewed (some of which are not worth the money...)

6 of 10 people found the following review helpful:

1.0 out of 5 stars Not Worth the money, May 17, 2005

By 

Betsy Pimentel (Eastern WA) - See all my reviews
(REAL NAME)   

This review is from: Wine: Flavour Chemistry (Hardcover)

When I first read the editorial review, I was very excited to find a book that would provide all the information about the chemistry of wine flavors. In the end, I was very dissapointed. The book travels through many aspects of wine in a very vague manner. The author wants to cover to much not providing further information in what the title portraits. I found almost copy-cat style in the subjects covered by Ron Jackson in his "Wine Chemistry book". It is certainly not a book needed in anyones Wine Book Library.

0 of 1 people found the following review helpful:

5.0 out of 5 stars Now I understand it all !, September 23, 2007

By 

Jose Paulo Schiffini "The oracle of wine." (Rio de Janeiro - Brazil) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Wine: Flavour Chemistry (Hardcover)

It takes a lot of time to start learning what wine is all about!
It is a life long apprenticeship, you do 101 class; them the tasting classes adventures, here and there; then you learn wine styles,you test all of then including the not so disseminated like Madeira, Amontillado, Oloroso, Fino, LBV, etc.
Then you test the waters or better say the wines in pairing wine and food,
you buy all books and finally you touch it: flavors !
This is the book that consolidates all your knowledges.
Dont be afraid of Chemical terms, get the concept and enjoy your next romantic dinner. Schiffini, J. P. The Century Club co-founder.