The Chemistry of Wine Flavor

WINE_Summary-v14-op

Our recent whiskey-graphic, led to some requests for a similar graphic on wine. Based on our research, wine appears to have a simpler “process chemistry” but more complicated “flavor chemistry” than whiskey. While we are still anchoring this graphic in the “production process chemistry” its major focus is on how individual steps affect the flavor of a wine.

 

REFERENCES:

  1. McGee, Harold. 1984. On Food and Cooking. New York, NY. Scribner pp. 272-274,389-400.
  2. Polaskova, P.; Herszage, J. & Ebeler, S.E. Wine flavor: chemistry in a glass Chem. Soc. Rev., 2008, 37, 2478–2489
  3. Swiegers, J.H.; Prestorius, I.S. Yeast Modulation of Wine Flavor ADVANCES IN APPLIED MICROBIOLOGY, 2005, 57, 131
  4. Potter, Jeff. 2010. Cooking for Geeks: Real Science, Great Hacks, and Good Food. O’Reilly Media

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