Understanding Wine Chemistry

Foreword xiii

Preface xv

Introduction xvii

The chemical diversity of wine xvii

What is wine? xvii

Chemical reactions and stability of wine xx

Chemistry as a historical record xxi

The chemical senses and wine xxiii

Wine chemistry and wine flavor - how do we know what matters? xxiv

References xxvii

Part A Wine Components and Their Reactions 1

1 Water and Ethanol 3

2 Carbohydrates 12

3 Acids 21

4 Minerals 38

5 Amines, Amino Acids, and Proteins 45

6 Higher Alcohols 57

7 Esters 64

8 Isoprenoids 77

9 Aldehydes, Ketones, and Related Compounds 88

10 Thiols and Related Sulfur Compounds 99

11 Introduction to Phenolics 112

12 Volatile Phenols 118

13 Non-flavonoid Phenolics 126

14 Flavan-3-ols and Condensed Tannin 131

15 Flavonols 145

16 Anthocyanins 149

17 Sulfur Dioxide 162

18 Taints, Mycotoxins, and Off-flavors 176

Part B Chemistry of Wine Production Processes 187

19 Outline of Wine Production 189

20 Grape Must Composition Overview 200

21 Maceration and Extraction of Grape Components 209

22 The Biochemistry of Wine Fermentations 229

23 Grape-Derived Aroma Precursors 276

24 Wine Redox Chemistry 318

25 Topics Related to Aging 345

26 The Chemistry of Post-fermentation Processing 372

27 Additives and Processing Aids 436

Part C Case Studies: Recent Advances inWine Chemistry 445

28 Authentication 447

29 Natural Wines 457

30 Wine Packaging - Alternatives to Glass 463

31 Synthetic Wine 470

32 Analysis inWine Research: Current and Emerging Approaches 478

33 Alternative Aging Approaches 497

References 502

Index 505

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• Agricultura e lavoura

Viticulture; enology; biochemical reactions; wine flavor; wine pigments; winemaking; wine aroma; polyphenols; odorants; wine oxidation reactions; synthetic wines; non-alcoholic wines