عنوان

Chemistry of wine flavor /

شابک

0841235929

شابک

9780841235922

شماره

b521879

عنوان اصلي

Chemistry of wine flavor /

نام عام مواد

[Book]

نام نخستين پديدآور

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

محل نشرو پخش و غیره

Washington, DC :

محل نشرو پخش و غیره

[New York] :

نام ناشر، پخش کننده و غيره

American Chemical Society,

نام ناشر، پخش کننده و غيره

Distributed by Oxford University Press

تاریخ نشرو بخش و غیره

[1998]

تاریخ نشرو بخش و غیره

©1998

نام خاص و کميت اثر

x, 245 pages :

ساير جزييات

illustrations ;

ابعاد

24 cm

عنوان فروست

ACS symposium series,

مشخصه جلد

714

شاپا ي ISSN فروست

0097-6156 ;

متن يادداشت

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

متن يادداشت

Includes bibliographical references and indexes

متن يادداشت

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

بدون عنوان

0

عنوان

Chemistry of wine flavor.

موضوع مستند نشده

Wine and wine making-- Chemistry, Congresses

موضوع مستند نشده

Wine-- Flavor and odor, Congresses

موضوع مستند نشده

Vinicultura-- Química, Congresos

موضوع مستند نشده

Vino-- Sabores y olores

موضوع مستند نشده

Q105

شماره

ويراست

شماره رده

نشانه اثر

مستند نام اشخاص تاييد نشده

Ebeler, Susan E.,1961-

مستند نام اشخاص تاييد نشده

Waterhouse, Andrew Leo

مستند نام تنالگان تاييد نشده

American Chemical Society., Division of Agricultural and Food Chemistry

مستند نام تنالگان تاييد نشده

American Chemical Society., Meeting(213th :1997 :, San Francisco, Calif.)

تاريخ عمليات

20160712063802.0

نام الکترونيکي

نوع ماده

[Book]

تكميل شده

Y