Chemistry and Biochemistry of Wine - Winemaking

The chemistry of wine is a scientific subject that inspires and challenges with its complexity and, while this is interesting, it can also be an obstacle to further understanding. The aim of this book is to provide professional and future winemakers with the necessary knowledge that will lead to the production of higher quality wines, in line with current consumption trends. 

It does not limit itself to describing the components of wine or its organoleptic characteristics, analysis methods or winemaking treatments, but rather delves into the types of chemical and biochemical reactions that commonly occur in wine. In other words, it interprets the oenologist's results through the lens of chemistry. More specifically, by reading this book, among other things, you will learn:

How to enhance aroma intensity.

How to effectively correct acidity.

How bacterial fermentations can improve or impair the characteristics of wines.

How to delve into winemaking processes and understand the mechanisms of extraction of grape components into wine.

 Who it is aimed at:

The book aims to guide the reader, who may only have a basic knowledge of chemistry, to rationally explain or predict the results of chemical reactions that contribute to the variety observed in wines.

This will help winemakers and other interested individuals to predict the effects of wine treatments and processes or to interpret experimental results based on an understanding of the major chemical reactions that can occur in wine.