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The Chemistry of Wine – From Blossom to Beverage and Beyond - Oxford Scholarship Online
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The Chemistry of Wine: From Blossom to Beverage and Beyond

David R. Dalton

Abstract

Poets extol the burst of aroma when the bottle is opened, the wine poured, the flavor on the palate as it combines with the olfactory expression detected and the resulting glow realized. But what is the chemistry behind it? What are the compounds involved and how do they work their wonder? What do we know? Distinct and measurable differences in terroir, coupled with the plasticity of the grape berry genome and the metabolic products, as well as the work of the vintner, are critical to the production of the symphony of flavors found in the final bottled product. Analytical chemistry can inform ... More

Bibliographic Information

Print publication date: 2018 Print ISBN-13: 9780190687199
Published to Oxford Scholarship Online: November 2020 DOI:10.1093/oso/9780190687199.001.0001

Authors

Affiliations are at time of print publication.

David R. Dalton, author