The Chemistry of Wine

Zusatztext This text is...for those of us who desire a more thorough knowledge of the rich field of enology. This is a richly detailed treatise on the chemistry associated with several special organisms and their resulting product. Recommended. Informationen zum Autor David R. Dalton is Professor of Chemistry at Temple University and the recipient of numerous teaching awards. In 2005, students voted him the "Honors Professor of the Year." Klappentext Offers a detailed account of the chemistry of wine, from grape to bottle. Zusammenfassung Poets extol the burst of aroma when the bottle is opened, the wine poured, the flavor on the palate as it combines with the olfactory expression detected and the resulting glow realized. But what is the chemistry behind it? What are the compounds involved and how do they work their wonder? What do we know? Distinct and measurable differences in terroir, coupled with the plasticity of the grape berry genome and the metabolic products, as well as the work of the vintner, are critical to the production of the symphony of flavors found in the final bottled product. Analytical chemistry can inform us about the chemical differences and similarities in the grape berry constituents with which we start and what is happening to those and other constituents as the grape matures. The details of the grape and its treatment produce substantive detectable differences in each wine. While there are clear generalities - all wine is mostly water, ethanol is usually between 10% - 20% of the volume, etc - it is the details, shown to us by Analytical Chemistry and structural analysis accompanying it, that clearly allow one wine to be distinguished from another. Inhaltsverzeichnis Author's Note Prologue Section I Chapter 1 General Comments Chapter 2 Grapevine from Seed Chapter 3 Grapevine from Grafting Chapter 4 Grapevine from Hardwood Cuttings Chapter 5 Growing the Grapes: The Soil Chapter 6 Growing the Grapes: The Roots Section II Chapter 7 Cells, Roots, Shoots and Leaves Chapter 8 The Leaf Chapter 9 The Light on the Leaves Chapter 10 Harvesting the Light Chapter 11 Working in the Dark Chapter 12 Buds to Flowers Section III Chapter 13 The Grape Berry at Fruit Set Section IV Chapter 14 A Selection of Grapes Section V Chapter 14 From the Grape to the Wine Chapter 15 More than Skin Deep Chapter 17 Adding Sulfur Dioxide Chapter 18 Yeasts Chapter 19 Finishing the Wine Chapter 20 Sealing the Bottles Section VI Chapter 21 Specialized Wines Section VII Chapter 22 Drinking the Wine Epilogue Appendices Appendix 1 A Chemistry Primer Appendix 2 Biosynthetic Pathways Appendix 3 Esters Appendix 4 Anthocyanidins Appendix 5 Impact Odorants Glossary ...

Auteur
David R. Dalton is Professor of Chemistry at Temple University and the recipient of numerous teaching awards. In 2005, students voted him the "Honors Professor of the Year."

Texte du rabat

Offers a detailed account of the chemistry of wine, from grape to bottle.

Résumé
Poets extol the burst of aroma when the bottle is opened, the wine poured, the flavor on the palate as it combines with the olfactory expression detected and the resulting glow realized. But what is the chemistry behind it? What are the compounds involved and how do they work their wonder? What do we know? Distinct and measurable differences in terroir, coupled with the plasticity of the grape berry genome and the metabolic products, as well as the work of the vintner, are critical to the production of the symphony of flavors found in the final bottled product. Analytical chemistry can inform us about the chemical differences and similarities in the grape berry constituents with which we start and what is happening to those and other constituents as the grape matures. The details of the grape and its treatment produce substantive detectable differences in each wine. While there are clear generalities - all wine is mostly water, ethanol is usually between 10% - 20% of the volume, etc - it is the details, shown to us by Analytical Chemistry and structural analysis accompanying it, that clearly allow one wine to be distinguished from another.

Contenu

• Author's Note

• Prologue

• Section I

• Chapter 1 General Comments

• Chapter 2 Grapevine from Seed

• Chapter 3 Grapevine from Grafting

• Chapter 4 Grapevine from Hardwood Cuttings

• Chapter 5 Growing the Grapes: The Soil

• Chapter 6 Growing the Grapes: The Roots

• Section II

• Chapter 7 Cells, Roots, Shoots and Leaves

• Chapter 8 The Leaf

• Chapter 9 The Light on the Leaves

• Chapter 10 Harvesting the Light

• Chapter 11 Working in the Dark

• Chapter 12 Buds to Flowers

• Section III

• Chapter 13 The Grape Berry at Fruit Set

• Section IV

• Chapter 14 A Selection of Grapes

• Section V

• Chapter 14 From the Grape to the Wine

• Chapter 15 More than Skin Deep

• Chapter 17 Adding Sulfur Dioxide

• Chapter 18 Yeasts

• Chapter 19 Finishing the Wine

• Chapter 20 Sealing the Bottles

• Section VI

• Chapter 21 Specialized Wines

• Section VII

• Chapter 22 Drinking the Wine

• Epilogue

• Appendices

• Appendix 1 A Chemistry Primer

• Appendix 2 Biosynthetic Pathways

• Appendix 3 Esters

• Appendix 4 Anthocyanidins

• Appendix 5 Impact Odorants

• Glossary