Wine

ISBN: 9781405105309 出版年：2008 页码：340 Ronald J Clarke Jokie Bakker Wiley

Preface. Introduction:. Origins Wine Flavour Wine Colour Vinification Processes Physiological Factors. Grape Varieties and Growing Regions:. Wine Grapes Grape Growing and Wine Producing Areas Chemical Composition of Grapes, Must and Finished Wine Quality Control and Classification of Wine. Basic Taste, Stimulant and Other Constituents of Wines:. Ethyl Alcohol and Polyols Acidity Sweetness Bitterness, Astringency and Mouthfeel Colouring Matter Some other constituents Changes in Storage/Ageing. Volatile Components: . Volatile Compounds Detected Volatile Compounds Quantified in Amounts GC Techniques of Measurement Physical Properties and Chemical Structures. Wine Tasting Procedures and Overall Wine Flavour:. Balance of Basic Taste Constituents Wine Aromas. Sherry and Port:. Introduction Sherry Port wine. Formation Pathways in Vinification: . Process Variables in Vinification Production of Ethyl Alcohol Production of Individual Groups of Compounds Development of 'Noble Rot'. Appendix I. Appendix II. Index