Andrew L. Waterhouse – författare

You are what you eat, and today's consumers care about the origins of their food. Artisanal food embodies those concerns, tailoring processes to raw materials to achieve the artisan's vision of the perfect product. The Science and Craft of Artisanal Food describes the science behind small and large-scale production of food, distinguishing artisanal production from normal commercial practice. Each chapter is written in a collaboration between scientists and artisans, comparing the production methods used to create beer, wine, chocolate, coffee, cheese, honey, olive oil, and fruits and vegetables. These expert contributors highlight the differences in practices that cause artisanal food to vary in composition, flavor, and texture from mass-produced food. Milk from particular breeds, grapes adapted to the local climate, olives and cacao from a historically important cultivar, or coffee beans from a specific climate can make all the difference. This book reveals the factors that make a difference in each product, and teaches readers how to assess the producer's messages to evaluate their authenticity.

Wine flavour chemistry is a complex and diverse field that ranges from the potently aromatic pyrazines to the complex polymeric tannins. Modern chemistry is now opening some doors to the mysteries of wine flavour, and this unique monograph is dedicated to current research developments. The book starts with the Riesling terpenes, which are responsible for floral aroma when new and the kerosene-like aroma that appears in old age, and with the chemically relatednorisprenoids found in Cabernet Sauvignon and Merlot. It includes three reports on flavours of microbial origin, particularly the effects of different yeast strains, and it looks at important factors in ageing, including acetalhyde, the contribution of oak, and problems with cork taint. It also explores indetail the relationship between winemaking techniques and the chemistry and taste attributes of phenolic compounds.

Wine chemistry inspires and challenges with its complexity, and while this is intriguing, it can also be a barrier to further understanding. The topic is demystified in Understanding Wine Chemistry, Special Mention awardee in the 2018 OIV awards, which explains the important chemistry of wine at the level of university education, and provides an accessible reference text for scientists and scientifically trained winemakers alike.

Understanding Wine Chemistry:

Summarizes the compounds found in wine, their basic chemical properties and their contribution to wine stability and sensory properties Focuses on chemical and biochemical reaction mechanisms that are critical to wine production processes such as fermentation, aging, physiochemical separations and additions Includes case studies showing how chemistry can be harnessed to enhance wine color, aroma, flavor, balance, stability and quality.

This descriptive text provides an overview of wine components and explains the key chemical reactions they undergo, such as those controlling the transformation of grape components, those that arise during fermentation, and the evolution of wine flavor and color. The book aims to guide the reader, who perhaps only has a basic knowledge of chemistry, to rationally explain or predict the outcomes of chemical reactions that contribute to the diversity observed among wines. This will help students, winemakers and other interested individuals to anticipate the effects of wine treatments and processes, or interpret experimental results based on an understanding of the major chemical reactions that can occur in wine.

Wine chemistry inspires and challenges with its complexity, and while this is intriguing, it can also be a barrier to further understanding. The topic is demystified in Understanding Wine Chemistry, Special Mention awardee in the 2018 OIV awards, which explains the important chemistry of wine at the level of university education, and provides an accessible reference text for scientists and scientifically trained winemakers alike.

Understanding Wine Chemistry:

Summarizes the compounds found in wine, their basic chemical properties and their contribution to wine stability and sensory properties Focuses on chemical and biochemical reaction mechanisms that are critical to wine production processes such as fermentation, aging, physiochemical separations and additions Includes case studies showing how chemistry can be harnessed to enhance wine color, aroma, flavor, balance, stability and quality.

This descriptive text provides an overview of wine components and explains the key chemical reactions they undergo, such as those controlling the transformation of grape components, those that arise during fermentation, and the evolution of wine flavor and color. The book aims to guide the reader, who perhaps only has a basic knowledge of chemistry, to rationally explain or predict the outcomes of chemical reactions that contribute to the diversity observed among wines. This will help students, winemakers and other interested individuals to anticipate the effects of wine treatments and processes, or interpret experimental results based on an understanding of the major chemical reactions that can occur in wine.

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.

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.

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.