The Chemistry of Wine : From Blossom to Beverage and Beyond
Book Details
Format
Hardback or Cased Book
ISBN-10
0190687193
ISBN-13
9780190687199
Publisher
Oxford University Press Inc
Imprint
Oxford University Press Inc
Country of Manufacture
US
Country of Publication
GB
Publication Date
Jan 11th, 2018
Print length
488 Pages
Weight
822 grams
Dimensions
16.30 x 24.10 x 3.10 cms
Product Classification:
Analytical chemistryOrganic chemistryWinemaking technology
Ksh 9,100.00
Manufactured on Demand
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Offers a detailed account of the chemistry of wine, from grape to bottle.
Poets extol the burst of aroma when the bottle is opened, the wine poured, the flavor on the palate as it combines with the olfactory expression detected and the resulting glow realized. But what is the chemistry behind it? What are the compounds involved and how do they work their wonder? What do we know? Distinct and measurable differences in terroir, coupled with the plasticity of the grape berry genome and the metabolic products, as well as the work of the vintner, are critical to the production of the symphony of flavors found in the final bottled product. Analytical chemistry can inform us about the chemical differences and similarities in the grape berry constituents with which we start and what is happening to those and other constituents as the grape matures. The details of the grape and its treatment produce substantive detectable differences in each wine. While there are clear generalities - all wine is mostly water, ethanol is usually between 10% - 20% of the volume, etc - it is the details, shown to us by Analytical Chemistry and structural analysis accompanying it, that clearly allow one wine to be distinguished from another.
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