Wine by Bakker, Jokie -- Read -- Imperial Library of Trantor

Index

Cover Title page Copyright page Preface to the Second Edition Preface to the First Edition Chapter 1: Introduction

1.1 Scope of the book 1.2 Historical background 1.3 Wine flavour 1.4 Wine colour 1.5 Vinification 1.6 Physiological effects

Chapter 2: Grape Varieties and Growing Regions

2.1 Wine grapes 2.2 Vine plant characteristics 2.3 Soil, climate and ripeness 2.4 Grape growing regions of the world 2.5 Chemical composition of grapes, must and finished wines 2.6 Quality control and classification of wines

Chapter 3: Basic Taste and Stimulant Components

3.1 Introduction 3.2 Basic taste perception 3.3 Ethyl alcohol 3.4 Acidity 3.5 Sweetness 3.6 Bitterness, astringency and mouthfeel 3.7 Colouring matter 3.8 Other constituents 3.9 Changes in maturation

Chapter 4: Volatile Components

4.1 General 4.2 Volatile compounds detected in wines 4.3 Contents and sensory evaluation data 4.4 Changes during maturation 4.5 Aroma detection and quantification 4.6 Chemical structure and physical properties

Chapter 5: Wine Tasting Procedures and Overall Wine Flavour

5.1 Wine tasting 5.2 Wine tasting procedure 5.3 Factors influencing sensory perception 5.4 Balance of taste sensations in wine 5.5 Wine aromas 5.6 Wine and food flavour 5.7 Aroma indices and statistical methods

Chapter 6: Sherry, Port and Madeira

6.1 Introduction 6.2 Sherry 6.3 Port wine 6.4 Madeira

Chapter 7: Formation Pathways in Vinification

7.1 Introduction 7.2 Process variables in vinification 7.3 Production of ethyl alcohol 7.4 Production of individual groups of compounds 7.5 Noble Rot

Appendix I

I.1 Chemical formulae nomenclature I.2 Stereochemistry I.3 Chemistry of the oxidation of organic compounds I.4 Estimation of partition coefficients of volatile compounds in air/water I.5 Grape varieties and cultivars

Appendix II

II.1 Units II.2 Data sources

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