Free download Understanding Wine Chemistry (2nd edition) by Andrew L. Waterhouse, Gavin L. Sacks & David W. Jeffery in pdf.
According to the authors, “Our expertise in traditional chemistry fields—organic, analytical, and physical—has been instrumental in creating this second edition of Understanding Wine Chemistry. The first edition, published in 2016, is widely used internationally by students, researchers, and professionals.
However, much like certain wines, some sections were beginning to show the effects of aging after seven years. Given that wine chemistry is a dynamic research area, this new edition allows us not only to present the latest insights but also to refine our methods for explaining complex concepts.
Wine chemistry is commonly taught across international institutions in enology and viticulture programs and is also available as an elective in many undergraduate chemistry departments. Beyond formal education, professionals in wine production and related fields increasingly rely on scientific principles to make informed decisions.
This motivated us to guide readers in using fundamental chemistry to understand—or even predict—the variety found in wines, an approach we’ve maintained in this edition.
While the book is a valuable resource for researchers, it does not merely catalog wine constituents or focus solely on sensory attributes, analytical techniques, or processing issues. In developing this edition, we collectively recognized that classifying wine components could be enriched not only by considering when they appear (using the standard primary/secondary/tertiary terminology) but also by when they might diminish or disappear.
In collaboration with Madeline Puckette, we’ve added a new figure in the Introduction that we hope captures this concept by illustrating the evolution of key wine components throughout fermentation and aging.
This figure provides a visual summary of the dynamics of wine chemistry, highlighting the causes of chemical changes as the central theme of the book. Our aim is not only to describe the components found in wine but also to explore the chemical and biochemical reactions that contribute to their formation and breakdown.
With this approach, we aim to support students, winemakers, and other professionals in predicting the effects of various wine treatments and processes, or interpreting experimental results based on a clear understanding of the main reactions in wine. While we include key foundational works, we’ve prioritized recent reviews over exhaustive citations and encourage readers to consult primary sources to deepen their knowledge of specific topics discussed.”
Contents
Part A: Wine Components and Their Reactions
- Water and Ethanol
- Carbohydrates
- Acids
- Minerals
- Amines, Amino Acids, and Proteins
- Higher Alcohols
- Esters
- Isoprenoids
- Aldehyde, Ketones, and Related Compounds
- Thiols and Related Sulfur Compounds
- Introduction to Phenolics
- Volatiles Phenols
- Non-Falvonoid Phenolics
- Flavan-3-ols and Condensed Tannin
- Flavonols
- Anthocyanins
- Sulfur Dioxide
- Taints, Mycotoxins and Off-flavors
Part B: Chemistry of Wine Production Processes
- Outline of Wine Production
- Grape Must Composition Overview
- Maceration and Extraction of Grape Components
- The Biochemistry of Wine Fermentations
- Grape-Derived Aroma Precursors
- Wine Redox Chemistry
- Topics Related to Aging
- The Chemistry of Post-fermentation Processing
Part C: Case Studies: Recent Advances in Wine Chemistry
- Authentication
- Natural Wines
- Wine Packaging – Alternatives to Glass
- Synthetic Wine
- Analysis in Wine Research: Current and Emerging Approaches
- Alternative Aging Approaches
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