Understanding Wine Chemistry

by Andrew L. Waterhouse, Gavin L. Sacks, David W. Jeffery

Overview

Understanding Wine Chemistry

Understand the reactions behind the world’s most alluring beverages

The immense variety of wines on the market is the product of multiple chemical processes – whether acting on components arising in the vineyard, during fermentation, or throughout storage. Winemaking decisions alter the chemistry of finished wines, affecting the flavor, color, stability, and other aspects of the final product. Knowledge of these chemical and biochemical processes is integral to the art and science of winemaking.

Understanding Wine Chemistry has served as the definitive introduction to the chemical components of wine, their properties, and their reaction mechanisms. It equips the knowledgeable reader to interpret and predict the outcomes of physicochemical reactions involved with winemaking processes. Now updated to reflect recent research findings, most notably in relation to wine redox chemistry, along with new Special Topics chapters on emerging areas, it continues to set the standard in the subject.

Readers of the second edition of Understanding Wine Chemistry will also find:

• Case studies throughout showing chemistry at work in creating different wine styles and avoiding common adverse chemical and sensory outcomes
• Detailed treatment of novel subjects like non-alcoholic wines, non-glass alternatives to wine packaging, synthetic wines, and more
• An authorial team with decades of combined experience in wine chemistry research and education

Understanding Wine Chemistry is ideal for college and university students, winemakers at any stage in their practice, professionals in related fields such as suppliers or sommeliers, and chemists with an interest in wine.

Product Details

ISBN-13:	9781118730706
Publisher:	Wiley
Publication date:	06/07/2016
Series:	SCI (Society of Chemical Industry)
Sold by:	JOHN WILEY & SONS
Format:	eBook
Pages:	480
File size:	27 MB
Note:	This product may take a few minutes to download.

About the Author

Andrew L. Waterhouse, PhD, is a Professor in the Department of Viticulture and Enology, University of California, Davis, USA. He is Chair of the Viticulture and Enology graduate studies program, and his research lab has made critical contributions to the chemistry of wine and wine analysis.

Gavin L. Sacks, PhD, is Professor in the Department of Food Science, Cornell University, USA. His research is concerned with the development and application of trace-level analyses to foods and beverages, especially wines. He also teaches courses related to wine flavor chemistry and wine analysis.

David W. Jeffery, PhD, is Associate Professor in the School of Agriculture, Food and Wine, University of Adelaide, Australia. His research involves the application of chemistry to understanding the links between composition and quality, and formation and fate of molecules, primarily in grape and wine. He also teaches courses related to stabilisation, clarification, and distillation, among others, and contributed to the development and delivery of an online wine education course called World of Wine: From Grape to Glass.

Table of Contents

Foreword xiii

Preface xv

Introduction xvii

The chemical diversity of wine xvii

What is wine? xvii

Chemical reactions and stability of wine xx

Chemistry as a historical record xxi

The chemical senses and wine xxiii

Wine chemistry and wine flavor – how do we know what matters? xxiv

References xxvii

Part A Wine Components and Their Reactions 1

1 Water and Ethanol 3

2 Carbohydrates 12

3 Acids 21

4 Minerals 38

5 Amines, Amino Acids, and Proteins 45

6 Higher Alcohols 57

7 Esters 64

8 Isoprenoids 77

9 Aldehydes, Ketones, and Related Compounds 88

10 Thiols and Related Sulfur Compounds 99

11 Introduction to Phenolics 112

12 Volatile Phenols 118

13 Non-flavonoid Phenolics 126

14 Flavan-3-ols and Condensed Tannin 131

15 Flavonols 145

16 Anthocyanins 149

17 Sulfur Dioxide 162

18 Taints, Mycotoxins, and Off-flavors 176

Part B Chemistry of Wine Production Processes 187

19 Outline of Wine Production 189

20 Grape Must Composition Overview 200

21 Maceration and Extraction of Grape Components 209

22 The Biochemistry of Wine Fermentations 229

23 Grape-Derived Aroma Precursors 276

24 Wine Redox Chemistry 318

25 Topics Related to Aging 345

26 The Chemistry of Post-fermentation Processing 372

27 Additives and Processing Aids 436

Part C Case Studies: Recent Advances inWine Chemistry 445

28 Authentication 447

29 Natural Wines 457

30 Wine Packaging – Alternatives to Glass 463

31 Synthetic Wine 470

32 Analysis inWine Research: Current and Emerging Approaches 478

33 Alternative Aging Approaches 497

References 502

Index 505

Editorial Reviews

"The book brings some new approaches of chemistry knowledge concerning wine composition, control and production.  Each chemical family that can be find in grapes and wines have been studied with updates of the last knowledge in the field including structures and levels in grapes and wines with flavour and taste thresholds. Wine components and their reactions, as well as their role and sensory potential effects are included in a synthetic way. Off-flavours, taints and winemaking itinerary are also listed and updated. Biochemistry deals with major (bio) chemical reactions that occur during alcoholic fermentation and their role in forming secondary odorants and other important compounds in wine.  Wine ageing including oak use is well described as well as the most relevant aspects of wine stabilization and fining, additives and processing aids. The book gives updated and accessible reference text for scientists, oenologists and scientifically trained winemakers. The book will be useful for students in the vines and wines field and will attract, researchers and consumers" Professor Pierre-Louis Teissedre, Université de Bordeaux- Institut des Sciences de la Vigne et du Vin, April 2017

From the Publisher