Chemistry of wine flavor /

Bibliographic Details
Corporate Authors:	American Chemical Society. Division of Agricultural and Food Chemistry, American Chemical Society. Meeting
Other Authors:	Waterhouse, Andrew Leo, Ebeler, Susan E., 1961-
Format:	eBook
Language:	English
Language Notes:	English.
Published:	Washington, DC : [New York] : American Chemical Society ; Distributed by Oxford University Press, ©1998.
Series:	ACS symposium series ; 714.
Subjects:	Wine > Flavor and odor > Congresses. Wine and wine making > Chemistry > Congresses. Taste. Nutrition. Fermentation. Smell. Wine > analysis Taste Nutritional Physiological Phenomena Volatile Organic Compounds Fermentation Phenols > analysis Terpenes > analysis Glycosides > analysis Smell Volatile Organic Compounds > analysis Yeasts > chemistry Brettanomyces > chemistry Phenols > chemistry Aldehydes > chemistry Wood > chemistry Vin > Chimie > Congrès. Vin > Saveur et odeur > Congrès. Goût. Odorat. taste (senses) smell (sense) TECHNOLOGY & ENGINEERING > Food Science. Nutrition Wine and wine making > Chemistry Wine > Flavor and odor Wijn. Smaakstoffen. Reukstoffen. Chemische analyses. Vin > Chimie. Vin > Saveur et odeur. Electronic books. Congress proceedings (reports) Conference papers and proceedings Conference papers and proceedings. Actes de congrès.
Online Access:	Connect to the full text of this electronic book

Description
Item Description:	Title from PDF title page (ACS publications, viewed August 24, 2009). Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 213th National Meeting of the American Chemical Society, held in San Francisco in 1997.
Physical Description:	1 online resource (x, 245 pages) : illustrations
Format:	Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002.
Bibliography:	Includes bibliographical references and indexes.
ISBN:	9780841216990 0841216991