wine chemistry that
every winemaker
It also covers problems associated to produce consistently high quality in
should know.
with measuring phenolics,
stilbenes, and other antioxidants.
spite of variations in rainfall, heat, or
c
volume
I found the
Color: Exploring
Red Wine
chemistry is like peeling an
I find that studying wine
b
ultural conditions can benefit from a
fundamental chemical mechanisms
etter understanding of the
the Mysteries
eds. Waterhouse
,
l
infinite onion. No matter which
affecting wine flavour.
and Kennedy.
layer beneath.
ayer I study, there is always a new
curious. Even though I read many
Then again some of us are just
(
8412-3900-5.
ISBN 9780-
essentially unchanged since
The practice of winemaking is
publications on similar topics I always
2004) to be
v
seem to encounter a different point of
very topical.
Even though
understanding the chemistry.
good wine most of the time without
Neolithic times, and we can make
each author.
iew or some new technical point from
information
On the other hand, those who want gestrachan@ alum.mit.edu.
— Gary Strachan can be reached at
about the pigments of
wine has been in the literature for
close to a century, it has only been in
recent years that the practical
implications of anthocyanin – cofactor
complexes have been recognized.
wines is contributed by these
At least half of the colour of red
complexes. Anthocyanins combined
with colourless cofactors produce
colour levels which may have several
times the colour intensity of the
anthocyanin pigments alone.
characterization, chemistry, and
In this volume, the identification,
implications of wine colour is explored.
anthocyanins, it would be an oversight
Since we’ve mentioned
Wine: Nutritional and Therapeutic
not to follow up with the volume
There’s no longer a “middle-man” between you
Benefits
and the Okanagan’s leading manufacturer and
9780-8412-1614-3. 1997).
Ed. Tom Watkins. (ISBN
distributor of fertilizer.
wine in 1991 when the Sixty Minutes
Public attention was brought to red
television news magazine first reported
to the public the phenomenon of the
‘’French Paradox’’.
and more fatty foods than other
The French consume more calories
western countries yet have lower
incidence of heart disease. This report
led to an immediate increase in red
wine sales and caught the attention of
After more than 30 years selling our high quality
researchers around the world.
products through dealers, we now sell direct to
popular and controversial topic: the
The authors have investigated a
the grower. And to offer even more value, we’ve
composition of wine and its possible
expanded our product line to include all your
health benefits, particularly its
chemical and seed needs.
potential for preventing cancer and
cardiovascular disease.
such as anthocyanins and other
The book discusses antioxidants
TECHNOLOGY. AGRONOMY. RESULTS!
flavonoids in wine, looks at
environmental influences on
antioxidant content, and proposes
mechanisms for the health-enhancing
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www.okfert.com • 1-800-361-4600 • 250-838-6414
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30
effects of wine consumption.
British Columbia FRUIT GROWER • Winter 2009-10
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