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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.

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