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Wine flavor chemistry is a complex and diverse field that ranges from the potently aromatic pyrazines to the complex polymeric tannins. Modern chemistry is now opening some doors to the mysteries of wine flavor, and this unique monograph is dedicated to current research developments. The book starts with the Riesling terpenes, which responsible for floral aroma when new and the kerosene-like aroma that appears in old age, and with the chemically related norisprenoids found in Cabernet Sauvignon and Merlot. It includes three reports on flavors of microbial origin, particularly the effects of different yeast strains, and it looks at important factors in aging, including acetalhyde, the contribution of oak, and problems with cork taint. It also explores in detail the relationship between winemaking techniques and the chemistry and taste attributes of phenolic compounds.
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Downloaded by PRINCETON UNIV on August 7, 2009 Published on July 23, 2009 on http://pubs.acs.org | doi: 10.1021/bk-1998-0714.fw001 Chemistry of Wine Flavor Downloaded by PRINCETON UNIV on August 7, 2009 Published on July 23, 2009 on http://pubs.acs.org | doi: 10.1021/bk-1998-0714.fw001 ACS SYMPOSIUM SERIES Downloaded by PRINCETON UNIV on August 7, 2009 Published on July 23, 2009 on http://pubs.acs.org | doi: 10.1021/bk-1998-0714.fw001 Chemistry of Wine Flavor Andrew L . Waterhouse, EDITOR University of California at Davis Susan E. Ebeler, E D I T O R University of California at Davis American Chemical Society, Washington, DC 714 Library of Congress Cataloging-in-Publication Data Chemistry of Wine Flavor / Andrew L. Waterhouse, editor, Susan E. Ebeler, editor. Downloaded by PRINCETON UNIV on August 7, 2009 Published on July 23, 2009 on http://pubs.acs.org | doi: 10.1021/bk-1998-0714.fw001 p. cm.—(ACS symposium series , ISSN 0097-6156 ; 714) "Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 213 National Meeting of the American Chemical Society, San Francisco, California, April 13-17, 1997"—T.p. verso. th Includes bibliographical references (p. - ) and index. ISBN 0-8412-3592-9 1. Wine and wine making—Chemistry—Congresses. I. Waterhouse, Andrew Leo. II. Ebeleer, Susan E., 1961- . III. American Chemical Society. Division of Agricultural and Food Chemistry. IV. American Chemical Society. Meeting (213 : 1997 : San Francisco, Calif.) V. Series. h t TP544.C45 663'.2—dc21 1998 98-34175 CIP The paper used in this publication meets the minimum requirements of American National Standard for Information Sciences—Permanence of Paper for Printed Library Materials, ANSI Z39.48-1984. Copyright © 1998 American Chemical Society Distributed by Oxford University Press All Rights Reserved. Reprographic copying beyond that permitted by Sections 107 or 108 of the U.S. Copyright Act is allowed for internal use only, provided that a per-chapter fee of $20.00 plus $0.25 per page is paid to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923, USA. Republication or reproduction for sale of pages in this book is permitted only under license from ACS. Direct these and other permissions requests to ACS Copyright Office, Publications Division, 1155 16th Street, N.W., Washington, DC 20036. The citation of trade names and/or names of manufacturers in this publication is not to be construed as an endorsement or as approval by ACS of the commercial products or services referenced herein; nor should the mere reference herein to any drawing, specification, chemical process, or other data be regarded as a license or as a conveyance of any right or permission to the holder, reader, or any other person or corporation, to manufacture, reprod