Wine

Wine Flavour Chemistry brings together a vast wealth
of information describing components of wine, their underlying
chemistry and their possible role in the taste, smell and overall
perception. It includes both table wines and fortified wines, such
as Sherry, Port and the newly added Madeira, as well as other
special wines. This fully revised and updated edition includes new
information also on retsina wines, rosés, organic and reduced
alcohol wines, and has been expanded with coverage of the latest
research. Both EU and non-EU countries are referred to, making this
book a truly global reference for academics and enologists
worldwide.

Wine Flavour Chemistry is essential reading for
all those involved in commercial wine making, 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 on enology courses will need to read this
book: wherever food and beverage science, technology and chemistry
are taught, libraries should have multiple copies of this important
book.

Autorentext

Dr Jokie Bakker has worked as a university tutor and a wine
industry consultant, and was formerly Principal Researcher in food
flavour and colour at IFR Reading.

Dr Ronald J. Clarke is a writer and food industry
consultant based in Chichester, UK, and is co-editor of Coffee:
Recent Developments.

Zusammenfassung
Wine Flavour Chemistry brings together a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste, smell and overall perception. It includes both table wines and fortified wines, such as Sherry, Port and the newly added Madeira, as well as other special wines. This fully revised and updated edition includes new information also on retsina wines, rosés, organic and reduced alcohol wines, and has been expanded with coverage of the latest research. Both EU and non-EU countries are referred to, making this book a truly global reference for academics and enologists worldwide. Wine Flavour Chemistry is essential reading for all those involved in commercial wine making, 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 on enology courses will need to read this book: wherever food and beverage science, technology and chemistry are taught, libraries should have multiple copies of this important book.

Inhalt

Preface to the Second Edition xv

Preface to the First Edition xvii

1 Introduction 1

1.1 Scope of the book 1

1.2 Historical background 2

1.3 Wine flavour 3

1.4 Wine colour 6

1.5 Vinification 6

1.5.1 Vinification process 8

Pre-fermentation 9

Fermentation 15

Post-fermentation 17

1.5.2 Red wines 22

Pre-fermentation 22

Fermentation 23

Post-fermentation 24

1.5.3 White wines 25

Pre-fermentation 26

Fermentation 27

Post-fermentation 28

1.5.4 Specialized wines 28

Rosé wines 28

Wines made from organically farmed grapes 29

Wines with added resin 30

Wines with low alcohol content 31

Sweet wines 31

Sparkling wine in Champagne 32

Sparkling wine by other methods 33

Wines by carbonic maceration 34

Wines by thermovinification 34

Wines matured Sur Lie 35

1.5.5 Fortified wines 35

Port wine 36

Sherry 38

Madeira 40

1.6 Physiological effects 42

1.6.1 Attributed negative effects 43

1.6.2 Wine ethyl alcohol (ethanol) 43

1.6.3 Effects of phenols 45

Resveratrol 46

Bibliography 48

2 Grape Varieties and Growing Regions 53

2.1 Wine grapes 53

2.2 Vine plant characteristics 56

2.3 Soil, climate and ripeness 57

2.3.1 Soil 57

2.3.2 Climate 58

2.3.3 Ripeness 64

2.4 Grape growing regions of the world 65

2.4.1 World wine production 65

2.4.2 Regions 66

2.5 Chemical composition of grapes, must and finished wines 71

2.5.1 Grapes and must 71

2.5.2 Finished wine 79

2.6 Quality control and classification of wines 79

2.6.1 France 79

2.6.2 Germany 82

2.6.3 Italy 83

2.6.4 Spain 84

2.6.5 Australia 84

2.6.6 USA 85

2.6.7 Quality control systems in the European Union 86

Bibliography 87

3 Basic Taste and Stimulant Components 89

3.1 Introduction 89

3.2 Basic taste perception 90

3.2.1 Role of taste 90

3.2.2 Taste perception mechanism 91

3.3 Ethyl alcohol 92

3.3.1 Measurement of ethyl alcohol content in wines 93

3.3.2 Measurement of sugar content in musts and wines 94

Brix scale 94

Baumé and Oeschele scales 96

Prediction of alcohol content in the finished wine 96

3.3.3 Sugar content of grapes and must 97

3.3.4 Chaptalization 98

3.4 Acidity 99

3.4.1 Contents of organic acids 100

3.4.2 Measurement of acid content 104

3.4.3 Acid taste 105

3.5 Sweetness 109

3.5.1 Chemical structure of sugars 109

3.5.2 Content/sweetness 109

3.6 Bitterness, astringency and mouthfeel 113

3.6.1 Basic chemistry 113

Non-flavanoids 113

Flavan-3-ols 114

Flavonoids 116

Anthocyanins 117

3.6.2 Basic technology 118

Location of polyphenols in grapes 118

Use of the term 'tannins' and their classification 119

Grape tannins 120

Quantifying methods 121

HPLC measurements 122

Other methods 123

Analyses in grapes and during wine-making 124

3.6.3 Bitter constituents 127

White wines 127

Red wines 127

3.6.4 Astringency 127

3.6.5 Mouthfeel 128

3.7 Colouring matter 129

3.7.1 Colour of red wines 129

3.7.2 Colour of white wines 132

3.8 Other constituents 134

3.8.1 Sulfur dioxide 134

Basic chemistry 135 Technical use 135</p&g...