CHEMISTRY OF WINEMAKING

Americans are intrigued with the transformation of sweet grape juice into the tart, euphoric drink that is wine. Better wines are now being produced more efficiently with the discovery of the chemical pathways of winemaking that until now were tracked by trial and error.

Thirteen papers discuss all aspects of wine production including specific aspects of commercial and home winemaking. Topics include the chemistry of grapes as raw materials, wine from specifically American grapes, and the chemistry of red wine color; wine analysis for stabilization, malo-lactic fermentation, phenolic substances, and quality control; distilling wines into brandy and using wooden containers in wine maturation; and a complete chapter on winemaking at home.

The papers are from a symposium organized by the Editor and sponsored by the Division of Agricultural & Food Chemistry of the American Chemical Society at the 165thMeeting of the Society in Dallas, Tex.