Content: Analysis, structure, and reactivity of labile terpenoid aroma precursors in Riesling wine / Peter Winterhalter, Beate Baderschneider, and Bernd Bonnländer -- The contribution of glycoside precursors to Cabernet Sauvignon and Merlot aroma : sensory and compositional studies / I. Leigh Francis, Stella Kassara, Ann C. Noble, and Patrick J. Williams -- Methoxypyrazines of grapes and wines / M.S. Allen and M.J. Lacey -- Comparison of different white wine varieties in odor profiles by instrumental analysis and sensory studies / H. Guth -- Volatile compounds affecting the aroma of Vitis vinifera L. cv. Scheurebe / G.E. Krammer, M. Güntert, S. Lambrecht, H. Sommer, P. Werkhoff, J. Kaulen, and A. Rapp -- Yeast strain and wine flavor : nature or nurture? / J.H. Thorngate, III -- Seasonal variation in the production of hydrogen sulfide during wine fermentations / Kevin Sea, Christian Butzke, and Roger Boulton -- What is "Brett" (Brettanomyces) flavor? : a preliminary investigation / J.L. Licker, T.E. Acree, and T. Henick-Kling -- Rationalizing the origin of solerone (5-oxo-4-hexanolide) : biomimetic synthesis, identification, and enantiomeric distribution of key metabolites in sherry wine / D. Häring, B. Boss, M. Herderich, and P. Schreier -- Phenolic composition as related to red wine flavor / Véronique Cheynier, Hélène Fulcrand, Franck Brossaud, Christian Asselin, and Michel Moutounet -- Effects of small-scale fining on the phenolic composition and antioxidant activity of Merlot wine / Jennifer L. Donovan, Julie C. McCauley, Nuria Tobella Nieto, and Andrew L. Waterhouse -- Why do wines taste bitter and feel astringent? / Ann C. Noble -- Characterization and measurement of aldehydes in wine / Susan E. Ebeler and Reggie S. Spaulding -- Volatile and odoriferous compounds in barrel-aged wines : impact of cooperage techniques and aging conditions / Pascal Chatonnet -- Detection of cork taint in wine using automated solid-phase microextraction in combination with GC/MS-SIM / Christian E. Butzke, Thomas J. Evans, and Susan E. Ebeler -- Flavor-matrix interactions in wine / A. Voilley and S. Lubbers.

Chemistry of Wine Flavor PDF

The list of books you might like