عنوان

Chemistry of wine flavor /

0841235929

9780841235922

b521879

Chemistry of wine flavor /

[Book]

Andrew L. Waterhouse, editor, Susan E. Ebeler, editor

Washington, DC :

[New York] :

American Chemical Society,

Distributed by Oxford University Press

[1998]

©1998

x, 245 pages :

illustrations ;

24 cm

ACS symposium series,

714

0097-6156 ;

Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 213th National Meeting of the American Chemical Society, held in San Francisco in 1997

Includes bibliographical references and indexes

Analysis, structure, and reactivity of labile terpenoid aroma precursors in Riesling wine / Peter Winterhalter, Beate Baderschneider, and Bernd Bonnländer -- 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 -- Methoxypyrazines of grapes and wines / M.S. Allen and M.J. Lacey -- Comparison of different white wine varieties in odor profiles by instrumental analysis and sensory studies / H. Guth -- Volatile compounds affecting the aroma of Vitis vinifera L. cv. Scheurebe / G.E. Krammer, M. Güntert, S. Lambrecht, H. Sommer, P. Werkhoff, J. Kaulen, and A. Rapp -- Yeast strain and wine flavor : nature or nurture? / J.H. Thorngate, III -- Seasonal variation in the production of hydrogen sulfide during wine fermentations / Kevin Sea, Christian Butzke, and Roger Boulton -- What is "Brett" (Brettanomyces) flavor? : a preliminary investigation / J.L. Licker, T.E. Acree, and T. Henick-Kling -- Rationalizing the origin of solerone (5-oxo-4-hexanolide) : biomimetic synthesis, identification, and enantiomeric distribution of key metabolites in sherry wine / D. Häring, B. Boss, M. Herderich, and P. Schreier -- Phenolic composition as related to red wine flavor / Véronique Cheynier, Hélène Fulcrand, Franck Brossaud, Christian Asselin, and Michel Moutounet -- Effects of small-scale fining on the phenolic composition and antioxidant activity of Merlot wine / Jennifer L. Donovan, Julie C. McCauley, Nuria Tobella Nieto, and Andrew L. Waterhouse -- Why do wines taste bitter and feel astringent? / Ann C. Noble -- Characterization and measurement of aldehydes in wine / Susan E. Ebeler and Reggie S. Spaulding -- Volatile and odoriferous compounds in barrel-aged wines : impact of cooperage techniques and aging conditions / Pascal Chatonnet -- 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 -- Flavor-matrix interactions in wine / A. Voilley and S. Lubbers

0

Chemistry of wine flavor.

Wine and wine making-- Chemistry, Congresses

Wine-- Flavor and odor, Congresses

Vinicultura-- Química, Congresos

Vino-- Sabores y olores

Q105

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.)

20160712063802.0

[Book]

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