Andrew L. Waterhouse - Understanding Wine Chemistry

1. Introduction
2. Chapter 01
3. Chapter 02
4. Chapter 03
5. Chapter 04
6. Chapter 05
7. Chapter 06
8. Chapter 07
9. Chapter 08
10. Chapter 09
11. Chapter 10
12. Chapter 11
13. Chapter 12
14. Chapter 13
15. Chapter 14
16. Chapter 15
17. Chapter 17
18. Chapter 18
19. Chapter 19
20. Chapter 21
21. Chapter 22-1
22. Chapter 22-3
23. Chapter 22-5
24. Chapter 23-1
25. Chapter 23-2
26. Chapter 24
27. Chapter 25
28. Chapter 26-1
29. Chapter 26-2
30. Chapter 26-3
31. Chapter 26-4
32. Chapter 27
33. Chapter 28
34. Chapter 31
35. Chapter 32

1. Introduction
2. Chapter 01
3. Chapter 02
4. Chapter 03
5. Chapter 04
6. Chapter 05
7. Chapter 06
8. Chapter 07
9. Chapter 08
10. Chapter 09
11. Chapter 10
12. Chapter 11
13. Chapter 13
14. Chapter 14
15. Chapter 15
16. Chapter 16
17. Chapter 17
18. Chapter 18
19. Chapter 19
20. Chapter 20
21. Chapter 21
22. Chapter 22-1
23. Chapter 22-2
24. Chapter 22-3
25. Chapter 22-4
26. Chapter 22-5
27. Chapter 23-1
28. Chapter 23-2
29. Chapter 23-3
30. Chapter 24
31. Chapter 25
32. Chapter 26-1
33. Chapter 26-2
34. Chapter 26-3
35. Chapter 26-4
36. Chapter 27
37. Chapter 28
38. Chapter 29
39. Chapter 30
40. Chapter 32

This edition first published 2016
2016 Andrew L. Waterhouse, Gavin L. Sacks, and David W. Jeffery. All rights reserved.

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Library of Congress CataloginginPublication Data

Names: Waterhouse, Andrew Leo, 1955 | Sacks, Gavin L., 1978 | Jeffery, David W., 1972
Title: Understanding wine chemistry / by Andrew L. Waterhouse, University of California, Department of Viticulture and Enology, USA, Gavin L. Sacks, Cornell University, Department of Food Science, USA, David W. Jeffery, The University of Adelaide, Department of Wine and Food Science, Australia.
Description: Chichester, West Sussex : John Wiley & Sons, Inc., 2016. | Includes index.
Identifiers: LCCN 2016008931 | ISBN 9781118627808 (cloth)
Subjects: LCSH: Wine and wine makingChemistry.
Classification: LCC TP548.5.A5 W38 2016 | DDC 663/.2dc23
LC record available at http://lccn.loc.gov/2016008931

A catalogue record for this book is available from the British Library.

In vino, veritasa Latin phrase meaning in wine, truth. Its sentiments, however, are certainly not unique to Roman society. Indeed, numerous civilizations throughout history have similar phrasings given the prominence that wine has played, and continues to play, in diverse religious, cultural, and social events. Yet, despite its nearly seven millenia as part of the human experience, our understanding of this beverage and all of its truths remains woefully incomplete, even in light of the prowess of modern science. The reasons for this state of affairs are complicated, perhaps justifiably so given that it is the complexity of wine that draws many to its taste and to learning the art of its production.

At its most basic level, wine is a mixture of hundreds of different molecules in a constant state of flux, a feature that gives it the quality of being a living, breathing thing. The identity and concentration of these varied compounds at any given time depends on every factor conceivable, from the vine and the soil, to the weather that season, to the full production process, to how a bottle has been stored, to how long a poured glass or opened bottle has had a chance to breathe before being enjoyed. Our perception of its taste is equally fluid, dependent on its temperature, our mood, what else we have recently consumed, and how well our receptors can distinguish those hundreds of molecules in the first place. Thus, if we are even to consider how to unlock the complexity of wine, we must start by understanding this beverage from the standpoint of its chemistry, since it is molecules and what they can do that is at the heart of the matter.

This text by Waterhouse, Sacks, and Jeffery is an excellent starting point for such investigations. Chemistry on its own can seem hopelessly complex, but what these leading scholars have managed to accomplish seemlessly over the course of 33 chapters is the means not only to appreciate, but also to understand the relevant chemistry and chemical phenomena that impact every element of wine from an analytical, organic, and physical perspective. That success results from an approach that first details all of the different compound classes that are found in wine, their reactivities, and how they can contribute to its final taste profile. The text then moves on to the production process and explains, at an appropriately detailed chemical level, not only the fermentation and production process overall, but how each of its steps and certain decisions along the way can impact what molecules, and how much of them, end up in the final product. Finally, by presenting the latest scholarship, the authors highlight the frontiers of wine chemistry research, indicating opportunities for readers to pursue further avenues of discovery if so inclined.