Wine Hardback Book - Flavour Chemistry - 2nd Edition

Hardback Wiley-Blackwell Edition | 448 pages | The definitive scientific study of wine's flavour and aroma chemistry

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Product Details

Wine Hardback Book - Flavour Chemistry - 2nd Edition

Hardback Wiley-Blackwell Edition | 448 pages | The definitive scientific study of wine's flavour and aroma chemistry

Wine: Flavour Chemistry (2nd Edition) by Jokie Bakker and Ronald J. Clarke is an authoritative exploration of what gives wine its unique sensory allure. This updated hardback brings together decades of research on the chemistry behind wine’s flavour, aroma and mouthfeel, revealing how these compounds interact to create the world’s most complex and celebrated drink. Expanding on the first edition, this comprehensive reference now includes detailed studies on rosé, organic and reduced-alcohol wines, as well as fortified styles such as Sherry, Port and Madeira. Drawing on examples from both EU and international vineyards, it connects cutting-edge ecological science with the artistry of winemaking. Essential reading for winemakers, sommeliers, and anyone fascinated by the craft and chemistry of fine wine, this volume captures the precise balance between nature, science and pleasure.

Format - Hardback, 448 pages

Dimensions - H24.5 x W18 x D2.8 cm

Weight - 0.97 kg

Style - A scholarly yet beautifully composed reference for wine professionals, collectors and connoisseurs; ideal for pairing with luxury home libraries or tasting rooms.

Wine: Flavour Chemistry (2nd Edition) by Jokie Bakker and Ronald J. Clarke is an authoritative exploration of what gives wine its unique sensory allure.

This updated hardback brings together decades of research on the chemistry behind wine’s flavour, aroma and mouthfeel, revealing how these compounds interact to create the world’s most complex and celebrated drink. Expanding on the first edition, this comprehensive reference now includes detailed studies on rosé, organic and reduced-alcohol wines, as well as fortified styles such as Sherry, Port and Madeira. Drawing on examples from both EU and international vineyards, it connects cutting-edge ecological science with the artistry of winemaking. Essential reading for winemakers, sommeliers, and anyone fascinated by the craft and chemistry of fine wine, this volume captures the precise balance between nature, science and pleasure.

Format - Hardback, 448 pages

Dimensions - H24.5 x W18 x D2.8 cm

Weight - 0.97 kg

Style - A scholarly yet beautifully composed reference for wine professionals, collectors and connoisseurs; ideal for pairing with luxury home libraries or tasting rooms.

Special Features

Wine: Flavour Chemistry (2nd Edition) Jokie Bakker & Ronald J. Clarke | Wiley-Blackwell

Care Instructions:	Wipe the cover gently with a soft, dry cloth to preserve its finish and print quality.
Colour:	White
Special Features:	Wine: Flavour Chemistry (2nd Edition) Jokie Bakker & Ronald J. Clarke \| Wiley-Blackwell
Item No:	GRB-000019
Country of Manufacture: