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Meeting in San Francisco, an easy stagger to some of the world's best wine regions, in April 1997, chemists from around the world trade their findings concerning the chemical basis of why a particular wine tastes a particular way at a particular time. Their reports include methoxypyrazines of grapes and wines, seasonal variation in the production of hydrogen sulfide during fermentation, phenolic composition as related to red wine flavor, why wines taste bitter and feel astringent, the impact of cooperage techniques and aging conditions on the volatile odoriferous compounds in barrel-aged wines, detecting cork taint in wine using automated solid-phase microextraction in combination with GC/MS-SIM, and flavor-matrix interactions. Distributed in the US by Oxford University Press. Annotation c. Book News, Inc., Portland, OR (booknews.com)
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