{"product_id":"the-chemistry-of-wine-from-blossom-to-beverage-and-beyond-9780190687199","title":"The Chemistry of Wine: From Blossom to Beverage and Beyond","description":"Poets extol the burst of aroma when the bottle is opened, the wine poured, the flavor on the palate as it combines with the olfactory expression detected and the resulting glow realized. But what is the chemistry behind it? What are the compounds involved and how do they work their wonder?\u003cbr\u003eWhat do we know? Distinct and measurable differences in terroir, coupled with the plasticity of the grape berry genome and the metabolic products, as well as the work of the vintner, are critical to the production of the symphony of flavors found in the final bottled product. Analytical chemistry\u003cbr\u003ecan inform us about the chemical differences and similarities in the grape berry constituents with which we start and what is happening to those and other constituents as the grape matures. \u003cp\u003e\u003c\/p\u003eThe details of the grape and its treatment produce substantive detectable differences in each wine. While there are clear generalities - all wine is mostly water, ethanol is usually between 10% - 20% of the volume, etc - it is the details, shown to us by Analytical Chemistry and structural analysis\u003cbr\u003eaccompanying it, that clearly allow one wine to be distinguished from another.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e David R. Dalton\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Oxford University Press, USA\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 11\/15\/2017\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 488\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.81lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.30h x 6.10w x 1.20d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780190687199\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eChoice\u003c\/i\u003e 07\/01\/2018\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eDavid R. Dalton is Professor of Chemistry at Temple University and the recipient of numerous teaching awards. In 2005, students voted him the Honors Professor of the Year.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Oxford University Press, USA","offers":[{"title":"Hardcover","offer_id":40302928461939,"sku":"9.78019E+12","price":52.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0555\/9255\/0515\/products\/img_b71f3b8d-175c-470e-82a4-7bea85b22feb.jpg?v=1658842031","url":"https:\/\/bookstorenmore.com\/products\/the-chemistry-of-wine-from-blossom-to-beverage-and-beyond-9780190687199","provider":"Bookstore N More","version":"1.0","type":"link"}