Wine Chemistry

Information resources on the chemistry of wine.

Wine is a well-known alcoholic beverage. From a chemical point of view wine is a mixture respectively a solution of various chemical substances in varying combinations.

Online available information resources on the physics and the chemistry of wine.

The quality and the taste of a wine are mainly dependent on the subjective impression of the wine drinker. If you want to quantify this impression and make them comprehensible, then objective parameters are required. The chemical aspects of a wine offer this one base, both in the cultivation, as well as in the processing and production, from the processing, classification, etc.

Thus, there are some chemical parameters for judging a wine: the pH-value as a measure for the acidity, the contents of sulfur, sugar, malic acid and lactic acid, tartaric acid, gluconic acid, usable nitrogen etc.

But the geographical origin, and further information can be read from the chemistry of wine. With the analysis of wine composition concentrated primarily food chemistry.

In the following list you will find online available information on the physics and the chemistry of wine.


General Information
Lecture Notes, Tutorials
Partial Information
Analysis and Determination

General Information

Chemistry in Winemaking
An introduction - Format: PDF

The Chemistry of Wine Making
An introduction

Chemical components of wine, acidity, varietal aromas

Wine Chemistry
An overview

Lecture Notes, Tutorials

Wine Chemistry
A sensory perspective - Format: PDF

Partial Information

Flaws and Faults in Wine
An article for competition wine judges and of interest to competitors

Analysis and Determination

Wine Analysis
Winemaker's guide to chemistry analysis; recommended electrochemistry instrumentation and detailed application notes for winemaking - Format: PDF

Related Books and Scientific Literature: Wine Chemistry

Book recommendation

Yair Margalit

Concepts in Wine Chemistry

More than 150 years after Louis Pasteur attributed fermentation to a living organism, the field of wine microbiology and chemistry is vibrant with discovery. The last decade alone has seen great strides in our understanding of the biochemistry involved in vinification. In this new edition of his classic text, Yair Margalit gives the complete and current picture of the basic and advanced science behind these processes, making the updated Concepts in Wine Chemistry the broadest and most meticulous book on the topic in print. Organized to track the sequence of the winemaking process, chapters cover must and wine composition, fermentation, phenolic compounds, wine oxidation, oak products, sulfur dioxide, cellar processes, and wine defects. Margalit ends with chapters detailing the regulations and legal requirements in the production of wine, and the history of wine chemistry and winemaking practices of old.

Wine Appreciation Guild; 2012

Book recommendation

M. Victoria Moreno-Arribas, Carmen Polo

Wine Chemistry and Biochemistry

The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas. The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production process, and how they affect the wine quality, sensorial aspects, and physiological activity, etc. The third section describes undesirable alterations of wines, including those affecting quality and food safety. Finally, the treatment of data will be considered, an aspect which has not yet been tackled in any other book on enology. In this chapter, the authors not only explain the tools available for analytical data processing, but also indicate the most appropriate treatment to apply, depending on the information required, illustrating with examples throughout the chapter from enological literature.

Springer; 2009

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Last update 16.11.2016

Keywords: Wine, chemistry, physics, analytics, composition

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