Flavor chemistry of wine and other alcoholic beverages /

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Bibliographic Details
Imprint:	Washington, DC : American Chemical Society, 2012.
Description:	ix, 352 pages : illustrations, maps ; 24 cm.
Language:	English
Series:	ACS symposium series ; 1104 ACS symposium series ; 1104.
Subject:	Wine -- Flavor and odor -- Congresses. Wine -- Chemical warfare -- Congresses. Alcoholic beverages -- Flavor and odor -- Congresses. Alcoholic beverages -- Flavor and odor. Wine and wine making -- Chemistry. Wine -- Flavor and odor. Conference papers and proceedings.
Format:	Print Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/8965688

Hidden Bibliographic Details
Other authors / contributors:	Qian, Michael, editor of compilation. Shellhammer, Thomas H., editor of compilation. American Chemical Society. Division of Agricultural and Food Chemistry, sponsoring body.
ISBN:	9780841227903 (alk. paper) 084122790X (alk. paper)
Notes:	Sponsored by the ACS Division of Agricultural and Food Chemistry, Inc. Includes bibliographical references and index.

Table of Contents:

Preface
Analytical
1. Spice Up Your Life: Analysis of Key Aroma Compounds in Shiraz
2. Analytical Investigations of Wine Odorant 3-Mercaptohexan-1-ol and Its Precursors
3. Streamlined Analysis of Potent Odorants in Distilled Alcoholic Beverages: The Case of Tequila
Flavor Chemistry of Wine and Wine Grape
4. Assessing Smoke Taint in Grapes and Wine
5. Smoke Taint Aroma Assessment in 2008 California Grape Harvest
6. Development of C6 and Other Volatile Compounds in Pinot Noir Grapes Determined by Stir Bar Sorptive Extraction-GC-MS
7. Accumulation of C13-Norisoprenoids and Other Aroma Volatiles in Glycoconjugate Form During the Development of Pinot Noir Grapes
8. Evaluation of the Impact of an Archaic Protocol on White Wine Free Aroma Compounds
9. Wine of Northwest China and Its Aroma Research Progress: A Review
Wine Oxidation and Aging
10. Wine Oxidation: Recent Revelations, Observations, and Predictions
11. Impact of the Oxygen Exposure during Bottling and Oxygen Barrier Properties of Different Closures on Wine Qualityduring Post-Bottling
12. Fermentation and Post-Fermentation Factors Affecting Odor-Active Sulfur Compounds during Wine Bottle Storage
Flavor Chemistry of Beer and Hop
13. The Effect of Pellet Processing and Exposure Time on Dry Hop Aroma Extraction
14. HPLC-ESI-MS Identification of Hop-Derived Polyphenols That Contribute Antioxidant Capacity and Flavor Potential to Beer
Flavor Chemistry of Other Alcoholic Beverages
15. Tequila Processing and Flavor
16. Characteristic Aroma Compounds of Chinese Dry Rice Wine by Gas Chromatography-Olfactometry and Gas Chromatography-Mass Spectrometry
17. Identification of Aroma Compounds in Chinese "Moutai" and "Langjiu" Liquors by Normal Phase Liquid Chromatography Fractionation Followed by Gas Chromatography/Olfactometry
Editor's Biographies
Indexes
Author Index
Subject Index

Flavor chemistry of wine and other alcoholic beverages /

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