Wine, 2nd Edition
flavour chemistry
$500.42
- Hardcover
448 pages
- Release Date
17 November 2011
Summary
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, rosés, organic and reduced alcohol wines, and has been expanded with coverage of the…
Book Details
| ISBN-13: | 9781444330427 |
|---|---|
| ISBN-10: | 144433042X |
| Author: | Jokie Bakker, Ronald J. Clarke |
| Publisher: | John Wiley and Sons Ltd |
| Imprint: | Wiley-Blackwell |
| Format: | Hardcover |
| Number of Pages: | 448 |
| Edition: | 2nd |
| Release Date: | 17 November 2011 |
| Weight: | 1.11kg |
| Dimensions: | 254mm x 180mm x 28mm |
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What They're Saying
Critics Review
“This book is a delight to read. It is well produced, contains a wealth of detailed and interesting information, and good use is made of figures and, especially, tables. The authors are clearly very enthusiastic about their subject and the book is so well-written one can open it anywhere, start reading, and be instantly captivated. This book is essential reading for any chemist interested in wine (and who is not?) or in flavour chemistry in general.” (Chromatographia, 1 August 2013)
About The Author
Jokie Bakker
Dr Jokie Bakker has worked as a university tutor and a wine industry consultant, and was formerly Principal Researcher in food flavour and colour at IFR Reading.
Dr Ronald J. Clarke is a writer and food industry consultant based in Chichester, UK, and is co-editor of Coffee: Recent Developments.
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