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Wine: Flavour Chemistry
Jokie Bakker
€ 210.07
FREE Delivery in Ireland
Description for Wine: Flavour Chemistry
Hardback. 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. Num Pages: 440 pages, Illustrations. BIC Classification: TDCT2; TVSW. Category: (P) Professional & Vocational. Dimension: 245 x 180 x 28. Weight in Grams: 1104.
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 latest research. Both EU and non-EU countries are referred to, making this book a truly global reference for academics and enologists worldwide. ... Read more
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 latest research. Both EU and non-EU countries are referred to, making this book a truly global reference for academics and enologists worldwide. ... Read more
Product Details
Format
Hardback
Publication date
2011
Publisher
John Wiley and Sons Ltd United Kingdom
Number of pages
440
Condition
New
Number of Pages
448
Place of Publication
Hoboken, United States
ISBN
9781444330427
SKU
V9781444330427
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About 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.
Reviews for Wine: Flavour Chemistry
“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 ... Read more