Advances in Wine Research

Informationen zum Autor Susan Ebeler is a professor in the Department of Viticulture and Enology at the University of California, Davis. Her research is focused on development and application of analytical chemistry techniques to study flavor chemistry and the physic-chemical interactions of flavors with nonvolatile wine components. At UC Davis, she teaches undergraduate and graduate classes on the analysis of grapes and wines as well as the flavor chemistry of foods and beverages. She isalso co-director of the UC Davis Food Safety and Measurement Facility.Gavin Sacks is an Associate Professor in Food Science at Cornell University, where he has been a faculty member since 2007. He received his B.S. in Chemistry from the University of Virginia and his M.S. and Ph.D. in Chemistry from Cornell University.Stéphane Vidal joined Nomacorc in 2007 and is the global director of enology leading a team in charge of Nomacorc's initiatives on oxygen management support and solutions. Stéphane is a biochemist engineer from the Institut National des Sciences Appliquées in Lyon, France. He received his master's degree from Université Claude Bernard in Lyon, France and his Ph.D. from Université Joseph Fourier in Grenoble, France.Peter Winterhalter is head of the Institute of Food Chemistry at the Technische Universität Braunschweig (TUBS), Germany. He graduated from the University of Karlsruhe and obtained his Ph.D. from Würzburg University in 1988. In 1989 he worked as a postdoctoral fellow at the Australian Wine Research Institute, Adelaide, before returning to Würzburg University as a Research Fellow. In 1995, he was appointed as Professor of Food Chemistry at the University of Erlangen-Nürnbergbefore finally moving to TUBS where he was dean of the Faculty of Chemistry and Pharmacy. Klappentext The complexity of wine provides numerous avenues of discovery for food and analytical chemists. This book brings together international experts to present the latest research findings focused on understanding the complexity of wine chemistry. Zusammenfassung The complexity of wine provides numerous avenues of discovery for food and analytical chemists. This book brings together international experts to present the latest research findings focused on understanding the complexity of wine chemistry....

Product details

• Authors: Susan B. Ebeler, Susan B. (Professor & Chemist Ebeler, Susan B. Sacks Ebeler
• Assisted by: Susan B. Ebeler (Editor), Susan B. (Professor & Chemist Ebeler (Editor), Ebeler Susan B. (Editor), Gavin Sacks (Editor), Gavin (Associate Professor of Food Science Sacks (Editor), Stephane Vidal (Editor), Stephane (Global Director of Enology Vidal (Editor), Vidal Stephane (Editor), Peter Winterhalter (Editor), Peter (Head of the Institute of Food Chemistry Winterhalter (Editor), Winterhalter Peter (Editor)
• Publisher: Oxford University Press
• Languages: English
• Product format: Hardback
• Released: 22.09.2016
• EAN: 9780841230101
• ISBN: 978-0-8412-3010-1
• No. of pages: 416
• Series: ACS Symposium Series; ACS Symposium
• Subjects: Natural sciences, medicine, IT, technology > Chemistry > Miscellaneous; SCIENCE / Chemistry / Analytic, viticulture, Winemaking technology, Food and beverage technology, Analytical Chemistry, Food chemistry