Wine Flavour Chemistry brings together a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste, smell and overall perception. It includes both table wines and fortified wines, such as Sherry, Port and the newly added Madeira, as well as other special wines. This fully revised and updated edition includes new information also on retsina wines, ros s, organic and reduced alcohol wines, and has been expanded with coverage of the latest research. Both EU and non-EU countries are referred to, making this book a truly global reference for academics and enologists worldwide. Wine Flavour Chemistry is essential reading for all those involved in commercial wine making, whether in production, trade or research. The book is of great use and interest to all enologists, and to food and beverage scientists and technologists working in commerce and academia. Upper level students and teachers on enology courses will need to read this book: wherever food and beverage science, technology and chemistry are taught, libraries should have multiple copies of this important book.

Wine Flavour Chemistry brings together a vast wealthof information describing components of wine, their underlyingchemistry and their possible role in the taste, smell and overallperception. It includes both table wines and fortified wines, suchas Sherry, Port and the newly added Madeira, as well as otherspecial wines. This fully revised and updated edition includes newinformation also on retsina wines, rosés, organic and reducedalcohol wines, and has been expanded with coverage of the latestresearch. Both EU and non-EU countries are referred to, making thisbook a truly global reference for academics and enologistsworldwide.Wine Flavour Chemistry is essential reading forall those involved in commercial wine making, whether inproduction, trade or research. The book is of great use andinterest to all enologists, and to food and beverage scientists andtechnologists working in commerce and academia. Upper levelstudents and teachers on enology courses will need to read thisbook: wherever food and beverage science, technology and chemistryare taught, libraries should have multiple copies of this importantbook.