If you've ever drunkenly looked at the label on a wine bottle and wondered why it doesn't list the ingredients, you'll find the sober answer in the first half of this book:
Understanding wine chemistry
Andrew Waterhouse, Gavin Sacks, David Jeffery
Wiley 2024
which systematically discusses all the molecules you may find in the bottle, from H2O and ethanol to the more complex ones. And then their reactions. The second half is about how wine is made, so essentially first part is chemistry for winemakers (and -lovers) and the second is winemaking for chemists.
All in all 560 pages, but for a more concise coverage read all about it in my latest essay review:
Wine science
Chemistry & Industry Volume 88, Issue 12, December 2024, Page 35
access via:
Wiley Online Library (paywalled PDF of the whole review section)
SCI (premium content, ie members only)
As always, I'm happy to send a PDF on request.
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