Red Wine Color: Revealing the Mysteries by Andrew L. WaterhouseRed Wine Color: Revealing the Mysteries by Andrew L. Waterhouse

Red Wine Color: Revealing the Mysteries

EditorAndrew L. Waterhouse, James A. Kennedy

Hardcover | November 18, 2004

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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 youngwine 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 muchof 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, analyticaland natural product chemists, and wine aficionados, hobbyists, and consumers with a probing interest in the science of wine.
Andrew L. Waterhouse is at University of California, Davis. James A. Kennedy is at Oregon State University.
Title:Red Wine Color: Revealing the MysteriesFormat:HardcoverDimensions:331 pages, 6.3 × 9.02 × 0.91 inPublished:November 18, 2004Publisher:Oxford University PressLanguage: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 Anthocyanins from Pinotage Wines: Isolation, Characterization, and Pathway of Formation. Michael Schwarz and Peter Winterhalter: 12 Anthocyanin Transformation in Cabernet Sauvignon Wine during Aging. Haibo Wang, Edward J. Race and Anil J. Shrikhande: 13 The Fate of Malvidin-3-glucoside in New Wine. Andrew L. Waterhouse and Alejandro Zimman: 14 Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry of Anthocyanin-Polyflavan-3-ol Oligomers in Cranberry Fruit Vaccinium macrocarpon, Ait.] and Spray Dried Cranberry Juice. Christian G. Krueger, Martha M. Vestling, and Jess D. Reed: 15 Compositional Investigation of Pigmented Tannin. James A. Kennedy and Yoji Hayasaka: 16 Tannin-Anthocyanin interactions: Influence on wine color. Cdric Saucier, Paulo Lopes, Marie Mirabel, Clito Guerra and Yves Glories: 17 Fractionation of red wine polymeric pigments by protein precipitation and bisulfite bleaching. Douglas O. Adams, James F. Harbertson and Edward A. Picciotto: Author IndexSubject Index