Wine Flavour Chemistry - R J Clarke, J Bakker.pdf

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Wine Flavour Chemistry
Ronald J. Clarke
Jokie Bakker
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2004 by Blackwell Publishing Ltd
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Blackwell Publishing Ltd, 9600 Garsington Road, Oxford OX4 2DQ, UK
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The right of the Authors to be identified as the Authors of this Work has been asserted
in accordance with the Copyright, Designs and Patents Act 1988.
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system,
or transmitted, in any form or by any means, electronic, mechanical, photocopying,
recording or otherwise, except as permitted by the UK Copyright, Designs and
Patents Act 1988, without the prior permission of the publisher.
First published 2004 by Blackwell Publishing Ltd
Library of Congress Cataloging-in-Publication Data
Clarke, R.J. (Ronald James)
Wine flavour chemistry/Ronald J. Clarke, Jokie Bakker.
p. cm.
Includes bibliographical references and index.
ISBN 1–4051–0530–5 (alk. paper)
1. Wine—Flavor and odor. 2. Wine—Chemistry. I. Bakker, Jokie. II. Title.
TP548.5.F55C53 2004
663 0 .2—dc22
2004049689
ISBN 1–4051–0530–5
A catalogue record for this book is available from the British Library
Set in 10/13pt Times
by Integra Software Services Pvt. Ltd, Pondicherry, India
Printed and bound in India by Replika Press Pvt. Ltd, Delhi
The publisher’s policy is to use permanent paper from mills that operate a sustainable forestry
policy, and which has been manufactured from pulp processed using acid-free and elementary
chlorine-free practices. Furthermore, the publisher ensures that the text paper and cover board
used have met acceptable environmental accreditation standards.
For further information on Blackwell Publishing, visit our website:
www.blackwellpublishing.com
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Contents
Preface
x
Chapter 1 Introduction
1
1.1 Scope of the book
1
1.2 Historical background
2
1.3 Wine flavour
3
1.4 Wine colour
5
1.5 Vinification
6
1.5.1 Vinification process
8
Pre-fermentation
8
Fermentation
13
Post-fermentation
14
1.5.2 Red wines
17
Pre-fermentation
17
Fermentation
18
Post-fermentation
18
1.5.3 White wines
19
Pre-fermentation
19
Fermentation
20
Post-fermentation
21
1.5.4 Specialized wines
21
Sweet wines
21
Sweet wines from Botrytis infected grapes
22
Sparkling wine in Champagne
22
Sparkling wine by other methods
23
Wines by carbonic maceration
24
Wines by thermovinification
24
Wines matured ‘Sur Lie’
24
1.5.5 Fortified wines
25
Port wine
25
Sherry
27
Madeira
31
1.6 Physiological effects
32
Bibliography
34
Chapter 2 Grape Varieties and Growing Regions
37
2.1 Wine grapes
37
2.2 Vine plant characteristics
39
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iv Contents
2.3 Soil and climate
40
2.4 Grape growing regions of the world
46
2.5 Chemical composition of grapes, must and finished wines
48
2.5.1 Grapes and must
48
2.5.2 Finished wine
57
2.6 Quality control and classification of wines
58
2.6.1 France
59
2.6.2 Germany
60
2.6.3 Italy
62
2.6.4 Spain
62
2.6.5 Quality control systems in the European Union
63
Bibliography
64
Chapter 3 Basic Taste and Stimulant Components
66
3.1 Introduction
66
3.2 Ethyl alcohol
66
3.2.1 Measurement of ethyl alcohol content in wines
67
3.2.2 Measurement of sugar content in musts and wines
68
Brix scale
69
Baume´ and Oeschele scales
70
Prediction of alcohol content in the finished wine
70
3.2.3 Sugar content of grapes and must
72
3.2.4 Chaptalization
72
3.3 Acidity
73
3.3.1 Contents of organic acids
74
3.3.2 Measurement of acid content
77
3.3.3 Acid taste
78
3.4 Sweetness
79
3.4.1 Chemical structure of sugars
79
3.4.2 Content/sweetness
84
3.5 Bitterness, astringency and mouth feel
85
3.5.1 Basic chemistry
85
Non-flavanoids
85
Flavan-3-ols
87
Flavonoids
88
Anthocyanins
89
3.5.2 Basic technology
90
Location of polyphenols in grapes
90
Use of the term ‘tannins’ and their classification
90
Quantifying methods
93
3.5.3 Bitter constituents
97
White wines
97
Red wines
97
3.5.4 Astringency
98
3.5.5 Mouth feel
99
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