The Chemistry of Wine
From Blossom to Beverage and Beyond
Price: 1695.00 INR
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ISBN:
9780190687199
Publication date:
18/12/2017
Hardback
488 pages
250x163mm
Price: 1695.00 INR
We sell our titles through other companies
Disclaimer :You will be redirected to a third party website.The sole responsibility of supplies, condition of the product, availability of stock, date of delivery, mode of payment will be as promised by the said third party only. Prices and specifications may vary from the OUP India site.
ISBN:
9780190687199
Publication date:
18/12/2017
Hardback
488 pages
David R. Dalton
Uses analytical chemistry to describe the complex world of wine,Captures the science of wine starting from the vine,Includes over 400 illustrations
Rights: OUP USA (INDIAN TERRITORY)
David R. Dalton
Description
Poets extol the burst of aroma when the bottle is opened, the wine poured, the flavor on the palate as it combines with the olfactory expression detected and the resulting glow realized. But what is the chemistry behind it? What are the compounds involved and how do they work their wonder? What do we know? Distinct and measurable differences in terroir, coupled with the plasticity of the grape berry genome and the metabolic products, as well as the work of the vintner, are critical to the production of the symphony of flavors found in the final bottled product. Analytical chemistry can inform us about the chemical differences and similarities in the grape
berry constituents with which we start and what is happening to those and other constituents as the grape matures.
The details of the grape and its treatment produce substantive detectable differences in each wine. While there are clear generalities - all wine is mostly water, ethanol is usually between 10% - 20% of the volume, etc - it is the details, shown to us by Analytical Chemistry and structural analysis accompanying it, that clearly allow one wine to be distinguished from another.
About the author
David R. Dalton, Professor Chemistry, Temple UniversityDavid R. Dalton is Professor of Chemistry at Temple University and the recipient of numerous teaching awards. In 2005, students voted him the "Honors Professor of the Year."
David R. Dalton
Table of contents
Author's Note
Prologue
Section I
Chapter 1 General Comments
Chapter 2 Grapevine from Seed
Chapter 3 Grapevine from Grafting
Chapter 4 Grapevine from Hardwood Cuttings
Chapter 5 Growing the Grapes: The Soil
Chapter 6 Growing the Grapes: The Roots
Section II
Chapter 7 Cells, Roots, Shoots and Leaves
Chapter 8 The Leaf
Chapter 9 The Light on the Leaves
Chapter 10 Harvesting the Light
Chapter 11 Working in the Dark
Chapter 12 Buds to Flowers
Section III
Chapter 13 The Grape Berry at Fruit Set
Section IV
Chapter 14 A Selection of Grapes
Section V
Chapter 14 From the Grape to the Wine
Chapter 15 More than Skin Deep
Chapter 17 Adding Sulfur Dioxide
Chapter 18 Yeasts
Chapter 19 Finishing the Wine
Chapter 20 Sealing the Bottles
Section VI
Chapter 21 Specialized Wines
Section VII
Chapter 22 Drinking the Wine
Epilogue
Appendices
Appendix 1 A Chemistry Primer
Appendix 2 Biosynthetic Pathways
Appendix 3 Esters
Appendix 4 Anthocyanidins
Appendix 5 Impact Odorants
Glossary
David R. Dalton
Description
Poets extol the burst of aroma when the bottle is opened, the wine poured, the flavor on the palate as it combines with the olfactory expression detected and the resulting glow realized. But what is the chemistry behind it? What are the compounds involved and how do they work their wonder? What do we know? Distinct and measurable differences in terroir, coupled with the plasticity of the grape berry genome and the metabolic products, as well as the work of the vintner, are critical to the production of the symphony of flavors found in the final bottled product. Analytical chemistry can inform us about the chemical differences and similarities in the grape
berry constituents with which we start and what is happening to those and other constituents as the grape matures.
The details of the grape and its treatment produce substantive detectable differences in each wine. While there are clear generalities - all wine is mostly water, ethanol is usually between 10% - 20% of the volume, etc - it is the details, shown to us by Analytical Chemistry and structural analysis accompanying it, that clearly allow one wine to be distinguished from another.
About the author
David R. Dalton, Professor Chemistry, Temple UniversityDavid R. Dalton is Professor of Chemistry at Temple University and the recipient of numerous teaching awards. In 2005, students voted him the "Honors Professor of the Year."
Table of contents
Author's Note
Prologue
Section I
Chapter 1 General Comments
Chapter 2 Grapevine from Seed
Chapter 3 Grapevine from Grafting
Chapter 4 Grapevine from Hardwood Cuttings
Chapter 5 Growing the Grapes: The Soil
Chapter 6 Growing the Grapes: The Roots
Section II
Chapter 7 Cells, Roots, Shoots and Leaves
Chapter 8 The Leaf
Chapter 9 The Light on the Leaves
Chapter 10 Harvesting the Light
Chapter 11 Working in the Dark
Chapter 12 Buds to Flowers
Section III
Chapter 13 The Grape Berry at Fruit Set
Section IV
Chapter 14 A Selection of Grapes
Section V
Chapter 14 From the Grape to the Wine
Chapter 15 More than Skin Deep
Chapter 17 Adding Sulfur Dioxide
Chapter 18 Yeasts
Chapter 19 Finishing the Wine
Chapter 20 Sealing the Bottles
Section VI
Chapter 21 Specialized Wines
Section VII
Chapter 22 Drinking the Wine
Epilogue
Appendices
Appendix 1 A Chemistry Primer
Appendix 2 Biosynthetic Pathways
Appendix 3 Esters
Appendix 4 Anthocyanidins
Appendix 5 Impact Odorants
Glossary
Eric R. Scerri
Philip Ball
Philip Ball
Andrew Moore
Peter Atkins
Graham Patrick
Peter Atkins
Frank S. Levin
