Presents comprehensive coverage of the various aspects of wine flavour.

The book will be of great use and interest to all enologists, and to food and beverage scientists and technologists in commercial companies and within the academic sector. Upper level students and teachers on enology courses will need to read this book. All libraries in universities and research establishments where food and beverage science and technology, and chemistry are studied and taught, should have multiple copies of this important book.

Preface.Introduction:.Origins
Wine Flavour
Wine Colour
Vinification Processes
Physiological Factors.Grape Varieties and Growing Regions:.Wine Grapes
Grape Growing and Wine Producing Areas
Chemical Composition of Grapes, Must and Finished Wine
Quality Control and Classification of Wine.Basic Taste, Stimulant and Other Constituents of Wines:.Ethyl Alcohol and Polyols
Acidity
Sweetness
Bitterness, Astringency and Mouthfeel
Colouring Matter
Some other constituents
Changes in Storage/Ageing.Volatile Components: .Volatile Compounds Detected
Volatile Compounds Quantified in Amounts
GC Techniques of Measurement
Physical Properties and Chemical Structures.Wine Tasting Procedures and Overall Wine Flavour:.Balance of Basic Taste Constituents
Wine Aromas.Sherry and Port:.Introduction
Sherry
Port wine.Formation Pathways in Vinification: .Process Variables in Vinification
Production of Ethyl Alcohol
Production of Individual Groups of Compounds
Development of 'Noble Rot'.Appendix I.Appendix II.Index