葡萄酒风味化学

by R.J.克拉克, J.巴克

This book describes the wine-making and viticulture areas of basic knowledge on the basis of a comprehensive, systematic exposition of the knowledge of wine flavor chemistry, including those affecting the wine sour, sweet, bitter, astringent taste, color and other aspects of chemical substances ; It focuses on the effect of wine aroma volatile substances such as alcohols, aldehydes, ketones, acids, phenols, esters, lactones, sulfur / nitrogen compounds, pyrazine, terpenes and other major type of structure and flavor, and in the brewing and aging process variation; wine tasting and flavor of the relationship between further outlined; It finally discusses the flavor substances in the formation of winemaking approaches and studied. At the same time, also provides an overview of special wines (sherry and port wine) brewing process and flavor characteristics.

279 pages, Kindle Edition

Published May 1, 2013