02219nam 22005774a 450 99621121270331620230617004751.01-280-23763-597866102376300-470-79491-70-470-99559-91-4051-5004-1(CKB)1000000000342160(EBL)239857(OCoLC)70697448(SSID)ssj0000272377(PQKBManifestationID)11217523(PQKBTitleCode)TC0000272377(PQKBWorkID)10304699(PQKB)10522523(MiAaPQ)EBC239857(EXLCZ)99100000000034216020040412d2004 uy 0engur|n|---|||||txtccrWine flavour chemistry[electronic resource] /Ronald J. Clarke, Jokie BakkerOxford, UK ;Ames, Iowa Blackwell Pub.c20041 online resource (340 p.)Description based upon print version of record.1-4051-0530-5 Includes bibliographical references and index.Title; Contents; Preface; Chapter 1 Introduction; Chapter 2 Grape Varieties and Growing Regions; Chapter 3 Basic Taste and Stimulant Components; Chapter 4 Volatile Components; Chapter 5 Wine Tasting Procedures and Overall Wine Flavour; Chapter 6 Sherry and Port; Chapter 7 Formation Pathways in Vinification; Appendix I; Appendix II; Index; This title is designed primarily to unravel and to provide understanding of the relationship between the perceived flavour of wines and their chemical composition, in the light of modern scientific knowledge and the continuing research in this field.WineFlavor and odorWineChemistryWineFlavor and odor.WineChemistry.663.2663/.2Clarke R. J(Ronald James)787197Bakker Jokie311467MiAaPQMiAaPQMiAaPQBOOK996211212703316Wine flavour chemistry1753708UNISA