Red Wine Color: Revealing the Mysteries

Editor Andrew L. Waterhouse, James A. Kennedy

Oxford University Press | November 18, 2004 | Hardcover

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Revealing the Mysteries of Red Wine Color provides an overview of new discoveries to a venerable unsolved problem in wine: the chemistry of red wine color. Topics in this book include initial must composition, non-covalent associations, reactions that occur during fermentation and in a young wine as well as those compositional changes that occur during aging. Revealing the Mysteries of Red Wine Color also includes a brief history of the rapidly advancing area of wine chemistry. The latest results, utilizing liquid chromatography/mass spectrometry techniques newly applied to wine, define many colored substances in wine. Since this book integrates much of our current understanding on red wine color, it is unique. Also, since red wine color is considered a key to red wine quality, it has much relevance beyond appealing to specialists in the field. As such, this book will appeal to a wide audience including wine industry professionals, analytical and natural product chemists, and wine aficionados, hobbyists, and consumers with a probing interest in the science of wine.

Format: Hardcover

Dimensions: 331 pages, 6.3 × 9.02 × 0.91 in

Published: November 18, 2004

Publisher: Oxford University Press

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0841239002

ISBN - 13: 9780841239005

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– More About This Product –

Red Wine Color: Revealing the Mysteries

Editor Andrew L. Waterhouse, James A. Kennedy

Format: Hardcover

Dimensions: 331 pages, 6.3 × 9.02 × 0.91 in

Published: November 18, 2004

Publisher: Oxford University Press

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0841239002

ISBN - 13: 9780841239005

Table of Contents

PrefaceAndrew L. Waterhouse and James A. Kennedy: 1 Short History of Red Wine Color. Alejandro Zimman, Andrew L. Waterhouse and James A.Kennedy: 2 Yeast-mediated formation of pigmented polymers in red wine. Jeff Eglinton, Markus Griesser, Paul Henschke, Mariola Kwiatkowski, Mango Parker and Markus Herderich: 3 Color and phenolic compounds of oak-matured red wines as affected by the characteristics of the barrel. Encarna Gmez-Plaza, Luis J. Prez-Prieto, Adrin Martnez-Cutillas, Jose M. Lpez-Roca: 4 The Variation in The Color Due to Copigmentation in Young Cabernet Sauvignon Wines. Joanne Levengood and Roger Boulton: 5 The Prediction of the Color Components of Red Wines using FTIR, Wine Analyses and the Method of Partial Least Squares. Andrea Versari, Roger Boulton and John Thorngate III: 6 The fate of anthocyanins in wine: are there determining factors? Helene Fulcrand, Vessela Atanasova, Erika Salas and Vronique Cheynier: 7 "New pigments" produced in red wines via different enological processes. Carmen Gmez-Cordovs: 8 Factors Affecting the Formation of Red Wine Pigments. David F. Lee, Ewald E. Swinny, Robert E. Asenstorfer, Graham P. Jones: 9 Flavanols and Anthocyanins as Potent Compounds in the Formation of New Pigments during Storage and Ageing of Red Wine. Nour-Eddine Es-Safi and Vronique Cheynier: 10 Structural changes of anthocyanins during red wine aging. Portisins: a new class of blue anthocyanin-derived pigments. Victor A. P. de Freitas and Nuno Mateus: 11 Novel Aged A
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From the Publisher

Revealing the Mysteries of Red Wine Color provides an overview of new discoveries to a venerable unsolved problem in wine: the chemistry of red wine color. Topics in this book include initial must composition, non-covalent associations, reactions that occur during fermentation and in a young wine as well as those compositional changes that occur during aging. Revealing the Mysteries of Red Wine Color also includes a brief history of the rapidly advancing area of wine chemistry. The latest results, utilizing liquid chromatography/mass spectrometry techniques newly applied to wine, define many colored substances in wine. Since this book integrates much of our current understanding on red wine color, it is unique. Also, since red wine color is considered a key to red wine quality, it has much relevance beyond appealing to specialists in the field. As such, this book will appeal to a wide audience including wine industry professionals, analytical and natural product chemists, and wine aficionados, hobbyists, and consumers with a probing interest in the science of wine.

About the Author

Andrew L. Waterhouse is at University of California, Davis. James A. Kennedy is at Oregon State University.
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