The Chemistry of Wine
From Blossom to Beverage and Beyond
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…
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Produktdetails
- ISBN: 978-0-19-068720-5
- EAN: 9780190687205
- Produktnummer: 29354593
- Verlag: Oxford University Press
- Sprache: Englisch
- Erscheinungsjahr: 2017
- Seitenangabe: 416 S.
- Plattform: PDF
- Masse: 30'092 KB
- Abbildungen: 476
Über den Autor
David 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.
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