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Book Cover
Book

Title Chemistry of wine flavor / Andrew L. Waterhouse, editor, Susan E. Ebeler, editor
Published Washington, DC : American Chemical Society ; [New York] : Distributed by Oxford University Press, [1998]
©1998

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 MELB  663.2 Wat/Cow  UNAVAILABLE C19
Description x, 245 pages : illustrations ; 24 cm
Series ACS symposium series, 0097-6156 ; 714
ACS symposium series ; 714
Contents Machine derived contents note: 1. Analysis, Structure, and Reactivity of Labile Terpenoid Aroma Precursors in Riesling Wine, Peter Winterhalter, Beate Baderschneider, and Bernd Bonnlander -- 2. The Contribution of Glycoside Precursors to Cabernet Sauvignon and Merlot Aroma. Sensory and Compositional Studies, I. Leigh Francis, Stella Kassara, Ann C. Noble, and Patrick J. Williams -- 3. Methoxypyrazines of Grapes and Wines, M. S. Allen and M. J. Lacey -- 4. Comparison of Different White Wine Varieties in Odor Profiles by Instrumental Analysis and Sensory Studies, H. Guth -- 5. Volatile Compounds Affecting the Aroma of Vitis vinifera L. cv. Scheurebe, G. E. Krammer et al. -- 6. Yeast Strain and Wine Flavor: Nature or Nurture?, J. H. Thorngate, III -- 7. Seasonal Variation in the Production of Hydrogen Sulfide During Wine Fermentation, Kevin Sea, Christian Butzke, and Roger Boulton -- 8. What is "Brett" (Brettanomyces) Flavor?: A Preliminary Investigation, J. L. Licker, T. E. Acree, and T. Henick-Kling -- 9. Rationalizing the Origin of Solerone (5-Oxo-4-hexanolide): Biomimetic Synthesis, Identification, and Enantiomeric Distribution of Key Metabolites, D. Haring, B. Boss, M. Herderich, and P. Schreier -- 10. Phenolic Composition as Related to Red Wine Flavor, Veronique Cheynier et al. -- 11. Effects of Small-Scale Fining on the Phenolic Composition and Antioxidant Activity of Merlot Wine, Jennifer L. Donovan et al. -- 12. Why Do Wines Taste Bitter and Feel Astringent?, Ann C. Noble -- 13. Characterization and Measurement of Aldehydes in Wine, Susan E. Ebeler and Reggie S. Spaulding -- 14. Volatile and Odoriferous Compounds in Barrel-Aged Wines: Impact of Cooperage Techniques and Aging Conditions, Pascal Chatonnet -- 15. Detection of Cork Taint in Wine Using Automated Solid-Phase MicroExtraction in Combination with GC/MS-SIM, Christian E. Butzke, Thomas J. Evans, and Susan E. Ebeler -- 16. Flavor-Matrix Interactions in Wine, A. Voilley and S. Lubbers
Notes Developed from a symposium held in San Francisco in 1997
Bibliography Includes bibliographical references and indexes
Notes English
Subject Wine and wine making -- Chemistry -- Congresses.
Wine and wine making -- Congresses -- Chemistry
Wine -- Flavor and odor -- Congresses.
Wine -- Flavor and odor.
Genre/Form Conference papers and proceedings.
Author Ebeler, Susan E., 1961-
Waterhouse, Andrew Leo.
American Chemical Society. Division of Agricultural and Food Chemistry.
American Chemical Society. Meeting (213th : 1997 : San Francisco, Calif.)
LC no. 98034175
ISBN 0841235929
Other Titles Advances in Chemistry Volume 714