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Title Flavor chemistry of wine and other alcoholic beverages / Michael C. Qian, Thomas H. Shellhammer, editors ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc
Published Washington, DC : American Chemical Society, 2012

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Description 1 online resource
Series ACS symposium series ; 1104
ACS symposium series ; 1104.
Contents Spice Up Your Life: Analysis of Key Aroma Compounds in Shiraz / Herderich, M. J.; Siebert, T. E.; Parker, M.; Capone, D. L.; Jeffery, D. W., Present address: School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, South Australia, 5064, Australia; Osidacz, P.; Francis, I. L. -- Analytical Investigations of Wine Odorant 3-Mercaptohexan-1-ol and Its Precursors / Capone, Dimitra L., The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, South Australia, 5064, Australia, School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, South Australia, 5064, Australia; Sefton, Mark A., School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, South Australia, 5064, Australia; Jeffery, David W., School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, South Australia, 5064, Australia -- Streamlined Analysis of Potent Odorants in Distilled Alcoholic Beverages: The Case of Tequila / Lahne, Jacob, Department of Nutrition and Food Science, University of Vermont, 109 Carrigan Dr., Burlington, VT 05405; Cadwallader, Keith, Department of Food Science and Human Nutrition, University of Illinois, 1302 W. Pennsylvania Ave., Urbana, IL 61801 -- Assessing Smoke Taint in Grapes and Wine / Wilkinson, Kerry L., The University of Adelaide, School of Agriculture, Food and Wine, PMB 1, Glen Osmond, SA 5064 Australia; Pinchbeck, Kerry A., The University of Adelaide, School of Agriculture, Food and Wine, PMB 1, Glen Osmond, SA 5064 Australia, Current address: The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia; Ristic, Renata, The University of Adelaide, School of Agriculture, Food and Wine, PMB 1, Glen Osmond, SA 5064 Australia; Baldock, Gayle A., The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia; Hayasaka, Yoji, The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia -- Smoke Taint Aroma Assessment in 2008 California Grape Harvest / Chong, Hui Hui; Cleary, Michael T. -- Development of C6 and Other Volatile Compounds in Pinot Noir Grapes Determined by Stir Bar Sorptive Extraction-GC-MS / Fang, Yu; Qian, Michael C. -- Accumulation of C13-Norisoprenoids and Other Aroma Volatiles in Glycoconjugate Form During the Development of Pinot Noir Grapes / Fang, Yu; Qian, Michael C. -- Evaluation of the Impact of an Archaic Protocol on White Wine Free Aroma Compounds / Fedrizzi, Bruno, Chemical Sciences Department, University of Padova, via Marzolo 1, 35135 Padova, Italy, Unione Italiana Vini Soc. Coop., Viale del Lavoro 8, 37135 Verona, Italy; Versini, Giuseppe, Unione Italiana Vini Soc. Coop., Viale del Lavoro 8, 37135 Verona, Italy; Finato, Fabio; Casarotti, Enrico M., Wine Science & Technology Department, University of Verona, Via della Pieve 70, 37029 Verona, Italy; Nicolis, Enrico, Wine Science & Technology Department, University of Verona, Via della Pieve 70, 37029 Verona, Italy; Ferrarini, Roberto, Wine Science & Technology Department, University of Verona, Via della Pieve 70, 37029 Verona, Italy -- Wine of Northwest China and Its Aroma Research Progress: A Review / Wang, Hua, College of Enology, Northwest A&F University, Yangling, Shaanxi, China 712100, Shaanxi Engineering Research Center for Viti-Viniculture, Taichen Road 3, Yangling, Shaanxi, China 712100; Li, Hua, College of Enology, Northwest A&F University, Yangling, Shaanxi, China 712100, Shaanxi Engineering Research Center for Viti-Viniculture, Taichen Road 3, Yangling, Shaanxi, China 712100 -- Wine Oxidation: Recent Revelations, Observations, and Predictions / Waterhouse, Andrew L. -- Impact of the Oxygen Exposure during Bottling and Oxygen Barrier Properties of Different Closures on Wine Quality during Post-Bottling / Lopes, Paulo, Current address : Amorim & Irmãos, S.A., Research & Development, Rua de Meladas 380, 4536-902 Mozelos VFR, Portugal; Silva, Maria A.; Pons, Alexandre; Tominaga, Takatoshi; Lavigne, Valérie; Saucier, Cédric, Current address : Irving K. Barber School of Arts and Sciences, University of British Columbia Okanagan, 3333 University Way, Kelowna, British Columbia, Canada; Darriet, Philippe; Cabral, Miguel, Current address : Amorim & Irmãos, S.A., Research & Development, Rua de Meladas 380, 4536-902 Mozelos VFR, Portugal; Teissedre, Pierre-Louis; Dubourdieu, Denis -- Fermentation and Post-Fermentation Factors Affecting Odor-Active Sulfur Compounds during Wine Bottle Storage / Ugliano, Maurizio, Nomacorc SA, Domaine de Donadille, Av. Yves Cazeaux, Rodilhan, France; Henschke, Paul A., The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia; Waters, Elizabeth J., Grape and Wine Research and Development Corporation, P.O. Box 610, Kent Town, SA 5071, Australia -- The Effect of Pellet Processing and Exposure Time on Dry Hop Aroma Extraction / Wolfe, Peter; Qian, Michael C.; Shellhammer, Thomas H. -- HPLC-ESI-MS Identification of Hop-Derived Polyphenols That Contribute Antioxidant Capacity and Flavor Potential to Beer / Aron, Patricia M., Miller Coors, 3939 West Highland Blvd., P.O. Box 482, Milwaukee, WI 53201-0482; Ting, Patrick L., Miller Coors, 3939 West Highland Blvd., P.O. Box 482, Milwaukee, WI 53201-0482; Shellhammer, Thomas H., Department of Food Science and Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331-6602 -- Tequila Processing and Flavor / Vazquez-Landaverde, Pedro A.; Rodriguez-Olvera, Miriam G. -- Characteristic Aroma Compounds of Chinese Dry Rice Wine by Gas Chromatography-Olfactometry and Gas Chromatography-Mass Spectrometry / Fan, Wenlai; Xu, Yan -- Identification of Aroma Compounds in Chinese "Moutai" and "Langjiu" Liquors by Normal Phase Liquid Chromatography Fractionation Followed by Gas Chromatography/Olfactometry / Fan, Wenlai, Department of Food Science & Technology, Oregon State University, Corvallis, Oregon 97331, State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology, Ministry of Education, Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China, 214122; Xu, Yan, State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology, Ministry of Education, Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China, 214122; Qian, Michael C., Department of Food Science & Technology, Oregon State University, Corvallis, Oregon 97331 -- Editors' Biographies
Bibliography Includes bibliographical references and index
Notes English
Print version record
Subject Wine -- Flavor and odor -- Congresses
Wine and wine making -- Chemistry -- Congresses
Alcoholic beverages -- Flavor and odor -- Congresses
Odors.
Wine -- chemistry
Alcoholic Beverages -- chemistry
Flavoring Agents -- chemistry
Odorants
odors.
TECHNOLOGY & ENGINEERING -- Food Science.
Odors
Alcoholic beverages -- Flavor and odor
Wine and wine making -- Chemistry
Wine -- Flavor and odor
Genre/Form proceedings (reports)
Conference papers and proceedings
Conference papers and proceedings.
Actes de congrès.
Form Electronic book
Author Qian, Michael.
Shellhammer, Thomas H.
American Chemical Society. Division of Agricultural and Food Chemistry, sponsoring body.
LC no. 2012019350
ISBN 9780841227910
0841227918
9780841227903
084122790X