by R. J. Clarke, J. BakkerHardcover: 336 pages
Publisher: Wiley-Blackwell; 1 edition (August 27, 2004)
Language: English
ISBN-10: 1405105305
ISBN-13: 978-1405105309
Review
“This book aims at elucidating the relationship between the perceived flavour of wines and their chemical composition, in the light of modern scientific knowledge and the continuing research in this field.
...this book is well written and very informative because it provides a collection of seven (7) chapters in topics of crucial importance for the scientists involved therein. It is a very useful book and is addressed to a wide readership (academic staff, research institutes, students, industrial practitioners) who will find a lot of useful and updated information therein.”
International Journal of Food Science and Technology, Vol 40 (5), 2005
"This isn’t your average wine book. It’s for those with a fairly serious interest in wine science… This is a valuable addition to the wine literature, and I recommend it to you… there aren’t any other books out there like this, so for those wanting a technical reference on wine flavour chemistry, this could be the book for you."
Review on www.wineanorak.com
Download Link:
http://rapidshare.com/files/104409889/Wine_Flavour_Chemistry.rar
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