Behind the Glass: The Chemical and Sensorial Terroir of Wine Tasting (Zhu Mw Gus)(Paperback)

A new approach to understanding the science behind wine tasting from a new voice in wine scholarship. Gus Zhu MW explores this fascinating subject with clear graphics so that any wine drinker and science lover will get more out of their glass."Wine lovers who have pondered the answers to questions like ';Why is red wine red?' and ';Why do people perceive wines differently?' will appreciate this book." Wall Street Journal "...one of those rare books that will make you think differently next time you open a bottle of wine" Club O';... Gus Zhu MW has written a fascinating and easy to follow guide to the way in which chemistry, biology, physics, genetics and winemaking interact to not only create the great diversity seen in today's world of wine, but also shape our ability to taste, understand and appreciate these wines.' Natasha Hughes MW, wine and food writer ';A lively, readable exploration of the science behind the taste of wine... It's not easy bringing wine chemistry to life, but Gus knows his stuff and presents it in an easily digestible read.' Dr Jamie Goode, author of Wine Science and Flawless In Behind the Glass readers will discover the science involved in wine tasting and learn why wine tastes the way it does. Wine is chemically very complex, while sensory appreciation can be subjective, meaning that our perception of wine is multi-layered. Behind the Glass is aimed at the non-scientist curious wine lover or wine professional and uses flavor chemistry and sensory
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