Chemistry of Wine Flavor

by Waterhouse, Andrew L.; Ebeler, Susan E.

• ISBN13: 9780841235922
• ISBN10: 0841235929
• Format: Hardcover
• Copyright: 1999-01-28
• Publisher: American Chemical Society

Summary

Wine flavor chemistry is a complex and diverse field that ranges from the potently aromatic pyrazines to the complex polymeric tannins. Modern chemistry is now opening some doors to the mysteries of wine flavor, and this unique monograph is dedicated to current research developments. The bookstarts with the Riesling terpenes, which responsible for floral aroma when new and the kerosene-like aroma that appears in old age, and with the chemically related norisprenoids found in Cabernet Sauvignon and Merlot. It includes three reports on flavors of microbial origin, particularly the effectsof different yeast strains, and it looks at important factors in aging, including acetalhyde, the contribution of oak, and problems with cork taint. It also explores in detail the relationship between winemaking techniques and the chemistry and taste attributes of phenolic compounds.

Table of Contents

Preface	ix
1. Analysis, Structure, and Reactivity of Labile Terpenoid Aroma Precursors in Riesling Wine	1	(12)
Peter Winterhalter
Beate Baderschneider
Bernd Bonnlander
2. The Contribution of Glycoside Precursors to Cabernet Sauvignon and Merlot Aroma. Sensory and Compositional Studies	13	(18)
I. Leigh Francis
Stella Kassara
Ann C. Noble
Patrick J. Williams
3. Methoxypyrazines of Grapes and Wines	31	(8)
M.S. Allen
M.J. Lacey
4. Comparison of Different White Wine Varieties in Odor Profiles by Instrumental Analysis and Sensory Studies	39	(14)
H. Guth
5. Volatile Compounds Affecting the Aroma of Vitis vinifera L.cv. Scheurebe	53	(13)
G.E. Krammer
M. Guntert
S. Lambrecht
H. Sommer
P. Werkhoff
J. Kaulen
A. Rapp
6. Yeast Strain and Wine Flavor: Nature of Nurture?	66	(15)
J.H. Thorngate, III
7. Seasonal Variation in the Production of Hydrogen Sulfide During Wine Fermentations	81	(15)
Kevin Sea
Christian Butzke
Roger Boulton
8. What Is "Brett" (Brettanomyces) Flavor?: A Preliminary Investigation	96	(20)
J.L. Licker
T.E. Acree
T. Henick-Kling
9. Rationalizing the Origin of Solerone (5-Oxo-4-hexanolide): Biomimetic Synthesis, Identification, and Enantiomeric Distribution of Key Metabolites in Sherry Wine	116	(8)
D. Haring
B. Boss
M. Herderich
P. Schreier
10. Phenolic Composition as Related to Red Wine Flavor	124	(18)
Veronique Cheynier
Helene Fulcrand
Franck Brossaud
Christian Asselin
Michel Moutounet
11. Effects of Small-Scale Fining on the Phenolic Composition and Antioxidant Activity of Merlot Wine	142	(14)
Jennifer L. Donovan
Julie C. Mc Cauley
Nuria Tobella Nieto
Andrew L. Waterhouse
12. Why Do Wines Taste Bitter and Feel Astringent?	156	(10)
Ann C. Noble
13. Characterization and Measurement of Aldehydes in Wine	166	(14)
Susan E. Ebeler
Reggie S. Spaulding
14. Volatile and Odoriferous Compounds in Barrel-Aged Wines: Impact of Cooperage Techniques and Aging Conditions	180	(28)
Pascal Chatonnet
15. Detection of Cork Taint in Wine Using Automated Solid-Phase MicroExtraction in Combination with GC/MS-SIM	208	(9)
Christian E. Butzke
Thomas J. Evans
Susan E. Ebeler
16. Flavor-Matrix Interactions in Wine	217	(16)
A. Voilley
S. Lubbers
INDEXES	233
Author Index	233	(2)
Subject Index	235