عنوان

Chemistry of wine flavor /

(Number (ISBN

0841235929

(Number (ISBN

9780841235922

Number

b521879

Title Proper

Chemistry of wine flavor /

General Material Designation

[Book]

First Statement of Responsibility

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

Place of Publication, Distribution, etc.

Washington, DC :

Place of Publication, Distribution, etc.

[New York] :

Name of Publisher, Distributor, etc.

American Chemical Society,

Name of Publisher, Distributor, etc.

Distributed by Oxford University Press

Date of Publication, Distribution, etc.

[1998]

Date of Publication, Distribution, etc.

©1998

Specific Material Designation and Extent of Item

x, 245 pages :

Other Physical Details

illustrations ;

Dimensions

24 cm

Series Title

ACS symposium series,

Volume Designation

714

ISSN of Series

0097-6156 ;

Text of Note

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

Text of Note

Includes bibliographical references and indexes

Text of Note

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

Title

Chemistry of wine flavor.

Wine and wine making-- Chemistry, Congresses

Wine-- Flavor and odor, Congresses

Vinicultura-- Química, Congresos

Vino-- Sabores y olores

Q105

Number

Edition

Class number

Book number

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.)

Date of Transaction

20160712063802.0

Electronic name

[Book]

Y