Wine flavour chemistry:
Gespeichert in:
| Hauptverfasser: | , |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Ames, IA
Blackwell Publishing
2004
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | XII, 324 S. graph. Darst. |
| ISBN: | 1405105305 |
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| 100 | 1 | |a Clarke, Ronald James |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Wine flavour chemistry |c Ronald J. Clarke, Jokie Bakker |
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| 650 | 4 | |a aWine axFlavor and odor | |
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Datensatz im Suchindex
| _version_ | 1804132979071516672 |
|---|---|
| adam_text | Titel: Wine flavour chemistry
Autor: Clarke, Ronald J.
Jahr: 2004
Contents
Preface x
Chapter 1 Introduction 1
1.1 Scope of the book 1
1.2 Historical background 2
1.3 Wine flavour 3
1.4 Wine colour 5
1.5 Vinification 6
1.5.1 Vinification process 8
Pre-fermentation 8
Fermentation 13
Post-fermentation 14
1.5.2 Red wines 17
Pre-fermentation 17
Fermentation 18
Post-fermentation 18
1.5.3 White wines 19
Pre-fermentation 19
Fermentation 20
Post-fermentation 21
1.5.4 Specialized wines 21
Sweet wines 21
Sweet wines from Botrytis infected grapes 22
Sparkling wine in Champagne 22
Sparkling wine by other methods 23
Wines by carbonic maceration 24
Wines by thennovinification 24
Wines matured Sur Lie 24
1.5.5 Fortified wines 25
Port wine 25
Sherry 27
Madeira 31
1.6 Physiological effects 32
Bibliography 34
Chapter 2 Grape Varieties and Growing Regions 37
2.1 Wine grapes 37
2.2 Vine plant characteristics 39
iv Contents
2.3 Soil and climate 40
2.4 Grape growing regions of the world 46
2.5 Chemical composition of grapes, must and finished wines 48
2.5.1 Grapes and must 48
2.5.2 Finished wine 57
2.6 Quality control and classification of wines 58
2.6.1 France 59
2.6.2 Germany 60
2.6.3 Italy 62
2.6.4 Spain 62
2.6.5 Quality control systems in the European Union 63
Bibliography 64
Chapter 3 Basic Taste and Stimulant Components 66
3.1 Introduction 66
3.2 Ethyl alcohol 66
3.2.1 Measurement of ethyl alcohol content in wines 67
3.2.2 Measurement of sugar content in musts and wines 68
Brix scale 69
Baume and Oeschele scales 70
Prediction of alcohol content in the finished wine 70
3.2.3 Sugar content of grapes and must 72
3.2.4 Chaptalization 72
3.3 Acidity 73
3.3.1 Contents of organic acids 74
3.3.2 Measurement of acid content 77
3.3.3 Acid taste 78
3.4 Sweetness 79
3.4.1 Chemical structure of sugars 79
3.4.2 Content/sweetness 84
3.5 Bitterness, astringency and mouth feel 85
3.5.1 Basic chemistry 85
Non-flavanoids 85
Flavan-3-ols 87
Flavonoids 88
Anthocyanins 89
3.5.2 Basic technology 90
Location of polyphenols in grapes 90
Use of the term tannins and their classification 90
Quantifying methods 93
3.5.3 Bitter constituents 97
White wines 97
Red wines 97
3.5.4 Astringency 98
3.5.5 Mouth feel 99
Contents
3.6 Colouring matter 99
3.6.1 Colour of red wines 99
3.6.2 Colour of white wines 100
3.7 Other constituents 100
3.7.1 Sulphur dioxide 101
Basic chemistry 101
Technical use 102
Taste effects 102
3.7.2 Carbon dioxide 103
Formation and handling of CO2 103
Sensory factors 104
3.7.3 Oxygen 105
Basic chemistry 105
Oxygen content in wines 106
Effect of oxygen on wine 108
3.8 Changes in maturation 108
3.8.1 In-barrel ageing 109
3.8.2 In-bottle ageing 112
3.8.3 Oxidation-reduction (redox) potential 112
General 112
Nernst equation 113
Redox potentials in wine 114
Redox potentials during vinification 115
Bibliography 116
Chapter 4 Volatile Components 120
4.1 General 120
4.1.1 Partition coefficients 120
4.1.2 Threshold flavour/odour levels 124
Units 126
Consistency of threshold odour levels 126
Threshold level difference between sniffing and
tasting 128
Threshold levels in solutions of dissolved
substances in water and in beverages 128
Relationship of threshold values to partition
coefficients 130
Volatile compound concentration in the
vapour phase 132
4.1.3 Flavour/odour descriptions 134
Use of word descriptions 134
Intensity of flavour/odour 136
4.2 Volatile compounds detected in wines 137
4.2.1 Types of aroma in volatile compounds 140
4.2.2 Stereochemical effects in aroma volatile compounds 141
vi Contents
4.3 Contents and sensory evaluation data 142
142
142
142
143
148
148
149
149
149
149
155
155
155
158
159
159
161
164
164
164
166
166
166
166
168
170
171
172
173
173
174
174
4.4 Changes during maturation 177
4.4.1 Storage of wines in-vat (tank) and in-barrel
(cask) 177
4.4.2 In bottle ageing 179
Changes in ester content 179
Substances produced by carbohydrate degradation 180
Sulphur compounds 180
Changes in terpenoids 180
Formation of substances from carotene breakdown 181
4.5 Aroma detection and quantification 181
4.6 Chemical structure and physical properties 183
Bibliography 184
4.3.1 Esters
Structure
Presence in wines
Flavour characteristics
4.3.2 Aldehydes
Presence in wine
Flavour characteristics
4.3.3 Ketones
Presence in wines
Flavour characteristics
4.3.4 Acetals
4.3.5 Alcohols
Presence in wines
Flavour characteristics
4.3.6 Lactones and furanones
Molecular structures
Presence in wines
Flavour characteristics
4.3.7 Acids
4.3.8 Nitrogeneous compounds
4.3.9 Phenols
Presence in wines
Flavour characteristics
4.3.10 Terpenes
Chemical structure
Presence in grapes/wines
Flavour characteristics
4.3.11 Pyrazines
4.3.12 Sulphur compounds
Chemical structure
Presence in wines
Flavour characteristics
Changes during maturation
Contents vii
Chapter 5 Wine Tasting Procedures and Overall Wine Flavour
5.1 Wine tasting
5.2 Wine-tasting procedure
5.2.1 Reasons for wine tasting
5.2.2 Wine tasting information and analysis
5.3 Factors influencing sensory perception
5.4 Balance of taste sensations in wine
5.5 Wine aromas
5.5.1 Odour/aroma classification
5.5.2 Aroma/odour characteristics of wines from
particular grape varieties
5.5.3 Variants in Cabernet Sauvignon wine flavour
5.5.4 Variants of Chardonnay wine flavour
5.5.5 Flavour description of some other
commercial wines
5.5.6 Off-odours and taints
5.6 Wine and food flavour
5.7 Aroma indices and statistical methods
5.7.1 Flavour unit concept
5.7.2 Odour activity unit
5.7.3 Multivariate and other statistical procedures
Bibliography
Chapter 6
Sherry and! Port
6.1 Introduction
6.1.1 Ethyl alcohol - sensory effect
6.1.2 Ethyl alcohol - chemical effect
6.1.3 Sweetness
6.2 Sherry
6.2.1 Wine producers
6.2.2 Commercial wine styles
6.2.3 Wine writers comments
6.2.4 Grapes and must
6.2.5 Base wine
6.2.6 Maturation
6.2.7 Maturation changes under flor
6.2.8 Maturation changes without flor
6.2.9 Maturation with and without flor
6.2.10 Volatile compounds
6.2.11 Changes during maturation in phenolic
compound content
5.3 Port wine
6.3.1 Port wine producers
6.3.2 Commercial port wine styles
6.3.3 Wine writers comments
189
189
191
196
200
202
204
205
207
209
215
216
217
219
221
223
223
225
226
227
230
230
233
233
234
234
235
235
236
236
237
237
238
240
241
241
246
247
247
248
249
viii Contents
6.3.4 Grapes and must 250
6.3.5 Fermentation and base port wine 251
6.3.6 Port wine compared to red table wine 253
6.3.7 Maturation 254
6.3.8 Colour changes during maturation 255
6.3.9 Volatile changes during maturation 258
Bibliography 261
Chapter 7 Formation Pathways in Vinificarion 265
7.1 Introduction 265
7.2 Process variables in vinification 266
7.2.1 Grapes 266
7.2.2 Yeast strain 266
7.2.3 Temperature 269
Standard operating temperature 269
Thermoviniflcation 270
7.2.4 Clarification procedures 271
7.2.5 Nutrient medium in fermentation 271
7.2.6 Maceration 271
7.3 Production of ethyl alcohol 272
7.4 Production of individual groups of compounds 272
7.4.1 Esters 272
7.4.2 Aldehydes 273
7.4.3 Ketones 273
7.4.4 Acetals 273
7.4.5 Higher alcohols 274
7.4.6 Furanones and lactones 275
7.4.7 Acids 275
7.4.8 Amines 276
7.4.9 Phenols (volatile) 276
7.4.10 Terpenes 277
7.4.11 Pyrazines 277
7.4.12 Sulphur compounds 277
7.5 Noble rot 278
Bibliography 279
Appendix I 281
1.1 Chemical formulae nomenclature 281
1.2 Stereochemistry 285
1.3 Chemistry of the oxidation of organic compounds 291
1.4 Estimation of partition coefficients of volatile compounds
in air/water 301
1.5 Grape varieties and cultivars 304
Contents IX
Appendix II 307
II. 1 Units 307
II.2 Data sources 307
Tables of molecular formulae, weight and physical
properties for each group of volatile compounds found
in wine 308
-Volatile esters 308
-Volatile aldehydes 311
-Volatile ketones 312
-Volatile alcohols 313
-Volatile furanones/lactones 314
-Volatile acids 315
-Volatile phenols 316
-Volatile terpenes 316
-Volatile methoxy pyrazines 317
-Volatile sulphur compounds 317
Index 318
|
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| id | DE-604.BV019616950 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T20:01:25Z |
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| isbn | 1405105305 |
| language | English |
| lccn | 2004049689 |
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| spelling | Clarke, Ronald James Verfasser aut Wine flavour chemistry Ronald J. Clarke, Jokie Bakker Ames, IA Blackwell Publishing 2004 XII, 324 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier Includes bibliographical references and index aWine axChemistry aWine axFlavor and odor aWine xFlavor and odor aWine xChemistry Wein (DE-588)4065133-2 gnd rswk-swf Bukett Wein (DE-588)4527919-6 gnd rswk-swf Chemische Eigenschaft (DE-588)4371174-1 gnd rswk-swf Inhaltsstoff (DE-588)4161734-4 gnd rswk-swf Wein (DE-588)4065133-2 s Bukett Wein (DE-588)4527919-6 s Chemische Eigenschaft (DE-588)4371174-1 s DE-604 Inhaltsstoff (DE-588)4161734-4 s Bakker, Jokie Verfasser aut HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=012946435&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Clarke, Ronald James Bakker, Jokie Wine flavour chemistry aWine axChemistry aWine axFlavor and odor aWine xFlavor and odor aWine xChemistry Wein (DE-588)4065133-2 gnd Bukett Wein (DE-588)4527919-6 gnd Chemische Eigenschaft (DE-588)4371174-1 gnd Inhaltsstoff (DE-588)4161734-4 gnd |
| subject_GND | (DE-588)4065133-2 (DE-588)4527919-6 (DE-588)4371174-1 (DE-588)4161734-4 |
| title | Wine flavour chemistry |
| title_auth | Wine flavour chemistry |
| title_exact_search | Wine flavour chemistry |
| title_full | Wine flavour chemistry Ronald J. Clarke, Jokie Bakker |
| title_fullStr | Wine flavour chemistry Ronald J. Clarke, Jokie Bakker |
| title_full_unstemmed | Wine flavour chemistry Ronald J. Clarke, Jokie Bakker |
| title_short | Wine flavour chemistry |
| title_sort | wine flavour chemistry |
| topic | aWine axChemistry aWine axFlavor and odor aWine xFlavor and odor aWine xChemistry Wein (DE-588)4065133-2 gnd Bukett Wein (DE-588)4527919-6 gnd Chemische Eigenschaft (DE-588)4371174-1 gnd Inhaltsstoff (DE-588)4161734-4 gnd |
| topic_facet | aWine axChemistry aWine axFlavor and odor aWine xFlavor and odor aWine xChemistry Wein Bukett Wein Chemische Eigenschaft Inhaltsstoff |
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