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.

• Foreword xiiiPreface xvIntroduction xviiThe chemical diversity of wine xviiWhat is wine? xviiChemical reactions and stability of wine xxChemistry as a historical record xxiThe chemical senses and wine xxiiiWine chemistry and wine flavor – how do we know what matters? xxivReferences xxviiPart A Wine Components and Their Reactions 11 Water and Ethanol 32 Carbohydrates 123 Acids 214 Minerals 385 Amines, Amino Acids, and Proteins 456 Higher Alcohols 577 Esters 648 Isoprenoids 779 Aldehydes, Ketones, and Related Compounds 8810 Thiols and Related Sulfur Compounds 9911 Introduction to Phenolics 11212 Volatile Phenols 11813 Non-flavonoid Phenolics 12614 Flavan-3-ols and Condensed Tannin 13115 Flavonols 14516 Anthocyanins 14917 Sulfur Dioxide 16218 Taints, Mycotoxins, and Off-flavors 176Part B Chemistry of Wine Production Processes 18719 Outline of Wine Production 18920 Grape Must Composition Overview 20021 Maceration and Extraction of Grape Components 20922 The Biochemistry of Wine Fermentations 22923 Grape-Derived Aroma Precursors 27624 Wine Redox Chemistry 31825 Topics Related to Aging 34526 The Chemistry of Post-fermentation Processing 37227 Additives and Processing Aids 436Part C Case Studies: Recent Advances inWine Chemistry 44528 Authentication 44729 Natural Wines 45730 Wine Packaging – Alternatives to Glass 46331 Synthetic Wine 47032 Analysis inWine Research: Current and Emerging Approaches 47833 Alternative Aging Approaches 497References 502Index 505

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.

• Foreword xiiiPreface xvIntroduction xviiThe chemical diversity of wine xviiWhat is wine? xviiChemical reactions and stability of wine xxChemistry as a historical record xxiThe chemical senses and wine xxiiiWine chemistry and wine flavor – how do we know what matters? xxivReferences xxviiPart A Wine Components and Their Reactions 11 Water and Ethanol 32 Carbohydrates 123 Acids 214 Minerals 385 Amines, Amino Acids, and Proteins 456 Higher Alcohols 577 Esters 648 Isoprenoids 779 Aldehydes, Ketones, and Related Compounds 8810 Thiols and Related Sulfur Compounds 9911 Introduction to Phenolics 11212 Volatile Phenols 11813 Non-flavonoid Phenolics 12614 Flavan-3-ols and Condensed Tannin 13115 Flavonols 14516 Anthocyanins 14917 Sulfur Dioxide 16218 Taints, Mycotoxins, and Off-flavors 176Part B Chemistry of Wine Production Processes 18719 Outline of Wine Production 18920 Grape Must Composition Overview 20021 Maceration and Extraction of Grape Components 20922 The Biochemistry of Wine Fermentations 22923 Grape-Derived Aroma Precursors 27624 Wine Redox Chemistry 31825 Topics Related to Aging 34526 The Chemistry of Post-fermentation Processing 37227 Additives and Processing Aids 436Part C Case Studies: Recent Advances inWine Chemistry 44528 Authentication 44729 Natural Wines 45730 Wine Packaging – Alternatives to Glass 46331 Synthetic Wine 47032 Analysis inWine Research: Current and Emerging Approaches 47833 Alternative Aging Approaches 497References 502Index 505

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.

• Foreword xiiiPreface xvIntroduction xviiThe chemical diversity of wine xviiWhat is wine? xviiChemical reactions and stability of wine xxChemistry as a historical record xxiThe chemical senses and wine xxiiiWine chemistry and wine flavor – how do we know what matters? xxivReferences xxviiPart A Wine Components and Their Reactions 11 Water and Ethanol 32 Carbohydrates 123 Acids 214 Minerals 385 Amines, Amino Acids, and Proteins 456 Higher Alcohols 577 Esters 648 Isoprenoids 779 Aldehydes, Ketones, and Related Compounds 8810 Thiols and Related Sulfur Compounds 9911 Introduction to Phenolics 11212 Volatile Phenols 11813 Non-flavonoid Phenolics 12614 Flavan-3-ols and Condensed Tannin 13115 Flavonols 14516 Anthocyanins 14917 Sulfur Dioxide 16218 Taints, Mycotoxins, and Off-flavors 176Part B Chemistry of Wine Production Processes 18719 Outline of Wine Production 18920 Grape Must Composition Overview 20021 Maceration and Extraction of Grape Components 20922 The Biochemistry of Wine Fermentations 22923 Grape-Derived Aroma Precursors 27624 Wine Redox Chemistry 31825 Topics Related to Aging 34526 The Chemistry of Post-fermentation Processing 37227 Additives and Processing Aids 436Part C Case Studies: Recent Advances inWine Chemistry 44528 Authentication 44729 Natural Wines 45730 Wine Packaging – Alternatives to Glass 46331 Synthetic Wine 47032 Analysis inWine Research: Current and Emerging Approaches 47833 Alternative Aging Approaches 497References 502Index 505