Wine: Flavour Chemistry

Wine Flavour Chemistry brings together a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste, smell and overall perception. It includes both table wines and fortified wines, such as Sherry, Port and the newly added Madeira, as well as other special wines.

• | Author: Jokie Bakker, Ronald J. Clarke
• | Publisher: John Wiley and Sons Ltd
• | Publication Date: Nov 18, 2011
• | Number of Pages:
• | Language:
• | Binding: Hardback
• | ISBN-13: 9781444330427
• | ISBN-10: 144433042X