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Other titles in the ACS Symposium series:

Red Wine Color: Revealing the Mysteries (ACS Symposium Series 886)

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Red Wine Color: Revealing the Mysteries (ACS Symposium Series 886) Cover


Condition Notes

Washington, DC: American Chemical Society, (2004). Octavo, 15 x 22.5 cm. xi 314 pp. Publisher's glazed paper over boards. Illustrations in black & white and color. Near Fine condition BG/ji

Synopses & Reviews

Publisher Comments:

Revealing the Mysteries of Red Wine Color provides an overview of new discoveries to a venerable unsolved problem in wine: the chemistry of red wine color. Topics in this book include initial must composition, non-covalent associations, reactions that occur during fermentation and in a young wine as well as those compositional changes that occur during aging.

Revealing the Mysteries of Red Wine Color also includes a brief history of the rapidly advancing area of wine chemistry. The latest results, utilizing liquid chromatography/mass spectrometry techniques newly applied to wine, define many colored substances in wine. Since this book integrates much of our current understanding on red wine color, it is unique. Also, since red wine color is considered a key to red wine quality, it has much relevance beyond appealing to specialists in the field. As such, this book will appeal to a wide audience including wine industry professionals, analytical and natural product chemists, and wine aficionados, hobbyists, and consumers with a probing interest in the science of wine.

Book News Annotation:

In 17 papers from a symposium at the 2003 meeting of the Society in New Orleans, chemists continue their long investigation into what makes red wine red. Their topics include the yeast-mediated formation of pigmented polymers in red wine, the variation in the color due to copigmentation in young Cabernet Sauvignon, new pigments produced in red wines through different enological processes, and matrix-assisted laser desorption-ionizion time-of-flight mass spectrometry of anthocyanin-polyflavan-3-ol oligomers in cranberry fruit and spray-dried cranberry juice. Distributed in the US by Oxford University Press.
Annotation 2004 Book News, Inc., Portland, OR (

Table of Contents

Preface Andrew L. Waterhouse and James A. Kennedy

1 Short History of Red Wine Color. Alejandro Zimman, Andrew L. Waterhouse and James A.Kennedy

2 Yeast-mediated formation of pigmented polymers in red wine. Jeff Eglinton, Markus Griesser, Paul Henschke, Mariola Kwiatkowski, Mango Parker and Markus Herderich

3 Color and phenolic compounds of oak-matured red wines as affected by the characteristics of the barrel. Encarna Gmez-Plaza, Luis J. Prez-Prieto, Adrin Martnez-Cutillas, Jose M. Lpez-Roca

4 The Variation in The Color Due to Copigmentation in Young Cabernet Sauvignon Wines. Joanne Levengood and Roger Boulton

5 The Prediction of the Color Components of Red Wines using FTIR, Wine Analyses and the Method of Partial Least Squares. Andrea Versari, Roger Boulton and John Thorngate III

6 The fate of anthocyanins in wine: are there determining factors?. Helene Fulcrand, Vessela Atanasova, Erika Salas and Vronique Cheynier

7 "New pigments" produced in red wines via different enological processes. Carmen Gmez-Cordovs

8 Factors Affecting the Formation of Red Wine Pigments. David F. Lee, Ewald E. Swinny, Robert E. Asenstorfer, Graham P. Jones

9 Flavanols and Anthocyanins as Potent Compounds in the Formation of New Pigments during Storage and Ageing of Red Wine. Nour-Eddine Es-Safi and Vronique Cheynier

10 Structural changes of anthocyanins during red wine aging. Portisins: a new class of blue anthocyanin-derived pigments. Victor A. P. de Freitas and Nuno Mateus

11 Novel Aged Anthocyanins from Pinotage Wines: Isolation, Characterization, and Pathway of Formation. Michael Schwarz and Peter Winterhalter

12 Anthocyanin Transformation in Cabernet Sauvignon Wine during Aging. Haibo Wang, Edward J. Race and Anil J. Shrikhande

13 The Fate of Malvidin-3-glucoside in New Wine. Andrew L. Waterhouse and Alejandro Zimman

14 Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry of Anthocyanin-Polyflavan-3-ol Oligomers in Cranberry Fruit Vaccinium macrocarpon, Ait.] and Spray Dried Cranberry Juice. Christian G. Krueger, Martha M. Vestling, and Jess D. Reed

15 Compositional Investigation of Pigmented Tannin. James A. Kennedy and Yoji Hayasaka

16 Tannin-Anthocyanin interactions: Influence on wine color. Cdric Saucier, Paulo Lopes, Marie Mirabel, Clito Guerra and Yves Glories

17 Fractionation of red wine polymeric pigments by protein precipitation and bisulfite bleaching. Douglas O. Adams, James F. Harbertson and Edward A. Picciotto

Author Index

Subject Index

Product Details

Andrew L. Waterhouse and James A. Kennedy
American Chemical Society
Waterhouse, Andrew Leo
Kennedy, James A.
Waterhouse, Andrew L.
Waterhouse, Andrew L.
Kennedy, James A.
Washington, DC
Wine and wine making
Food Science
Beverages - Wine & Spirits
Wine & Spirits
Chemistry | Food Chemistry
Wine and wine making -- Analysis.
Wine - Color
Science Reference-Technology
Edition Description:
Includes bibliographical references and indexes.
ACS symposium series ;
Series Volume:
No. 886
Publication Date:
Grade Level:
College/higher education:
2 halftones, 2 color and 90 line illus.
6.3 x 9 x 0.9 in 1.144 lb

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Red Wine Color: Revealing the Mysteries (ACS Symposium Series 886) Rare Books Hardcover
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Product details 331 pages American Chemical Society - English 9780841239005 Reviews:
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