Understanding Wine Chemistry

Understand the reactions behind the world's most alluring beverages

The immense variety of wines on the market is the product of multiple chemical processes - whether acting on components arising in the vineyard, during fermentation, or throughout storage. Winemaking decisions alter the chemistry of finished wines, affecting the flavor, color, stability, and other aspects of the final product. Knowledge of these chemical and biochemical processes is integral to the art and science of winemaking.

Understanding Wine Chemistry has served as the definitive introduction to the chemical components of wine, their properties, and their reaction mechanisms. It equips the knowledgeable reader to interpret and predict the outcomes of physicochemical reactions involved with winemaking processes. Now updated to reflect recent research findings, most notably in relation to wine redox chemistry, along with new Special Topics chapters on emerging areas, it continues to set the standard in the subject.

Readers of the second edition of Understanding Wine Chemistry will also find:

• Case studies throughout showing chemistry at work in creating different wine styles and avoiding common adverse chemical and sensory outcomes
• Detailed treatment of novel subjects like non-alcoholic wines, non-glass alternatives to wine packaging, synthetic wines, and more
• An authorial team with decades of combined experience in wine chemistry research and education

Understanding Wine Chemistry is ideal for college and university students, winemakers at any stage in their practice, professionals in related fields such as suppliers or sommeliers, and chemists with an interest in wine.

《了解葡萄酒化學》

《了解葡萄酒化學》是對世界上最迷人的飲料背後的反應有所了解的一本書。市場上各種各樣的葡萄酒是多種化學過程的產物，無論是在葡萄園中產生的成分、發酵過程中還是在儲存過程中。釀酒的決策會改變成品葡萄酒的化學組成，影響其風味、顏色、穩定性和其他方面的最終產品。對這些化學和生物化學過程的了解對釀酒的藝術和科學至關重要。

《了解葡萄酒化學》一直是對葡萄酒的化學成分、性質和反應機制的權威介紹。它使有知識的讀者能夠解釋和預測與釀酒過程中的物理化學反應相關的結果。現在根據最新的研究發現進行了更新，特別是關於葡萄酒氧化還原化學，以及新的特殊主題章節，它繼續在這個領域中樹立標準。

《了解葡萄酒化學》第二版的讀者還會發現：
- 整本書中都有案例研究，展示了化學在創造不同的葡萄酒風格和避免常見的不良化學和感官結果方面的應用。
- 對非酒精葡萄酒、非玻璃包裝替代品、合成葡萄酒等新題材進行了詳細的探討。
- 作者團隊在葡萄酒化學研究和教育方面擁有數十年的經驗。

《了解葡萄酒化學》非常適合大學生、葡萄酒釀造師、供應商或品酒師等相關領域的專業人士，以及對葡萄酒有興趣的化學家。

Andrew L. Waterhouse, PhD, is a Professor in the Department of Viticulture and Enology, University of California, Davis, USA. He is Chair of the Viticulture and Enology graduate studies program, and his research lab has made critical contributions to the chemistry of wine and wine analysis.

Gavin L. Sacks, PhD, is Professor in the Department of Food Science, Cornell University, USA. His research is concerned with the development and application of trace-level analyses to foods and beverages, especially wines. He also teaches courses related to wine flavor chemistry and wine analysis.

David W. Jeffery, PhD, is Associate Professor in the School of Agriculture, Food and Wine, University of Adelaide, Australia. His research involves the application of chemistry to understanding the links between composition and quality, and formation and fate of molecules, primarily in grape and wine. He also teaches courses related to stabilisation, clarification, and distillation, among others, and contributed to the development and delivery of an online wine education course called World of Wine: From Grape to Glass.

Andrew L. Waterhouse, PhD，是加州大學戴維斯分校葡萄栽培與釀酒學系的教授。他是葡萄栽培與釀酒研究生課程的主任，他的研究實驗室對葡萄酒的化學和分析做出了重要貢獻。

Gavin L. Sacks, PhD，是康奈爾大學食品科學系的教授。他的研究涉及對食品和飲料，尤其是葡萄酒的微量分析的發展和應用。他還教授與葡萄酒風味化學和葡萄酒分析相關的課程。

David W. Jeffery, PhD，是阿德萊德大學農業、食品和葡萄酒學院的副教授。他的研究涉及將化學應用於理解成分和品質之間的關聯，以及葡萄和葡萄酒中分子的形成和命運。他還教授與穩定、澄清和蒸餾等相關的課程，並參與開發和提供一個名為《世界葡萄酒：從葡萄到玻璃杯》的在線葡萄酒教育課程。