Wine Chemistry

Author: Li Hua Wang Hua Yuan Chunlong Wang Shusheng
Publisher:
Publishing Date: 2005-05-01
Features: The history of grapes and wine is almost synchronized with the history of human civilization. Wine chemistry was born in the process of humans continuously exploring the unknown world of wine. It is an ancient yet emerging discipline that encompasses a very broad field. This book is based on the lecture notes of the Wine Chemistry course offered to graduate students at the Wine Academy of Northwest A&F University. It introduces various substances and chemical components contained in wine, as well as the multiple chemical treatment methods and reaction systems involved in the winemaking process. The content covers all aspects of winemaking, from the quality control of grape raw materials to the transformation and maturation of wine, systematically presenting the recent research achievements in wine chemistry both domestically and internationally. This book can serve as a textbook for undergraduate and graduate students majoring in wine chemistry and related fields, as well as a reference for researchers and technical workers involved in winemaking.