An in-depth interview with UC Davis Professor of Enology Dr. Andrew Waterhouse on the chemistry of wine.
Dr. Waterhouse's book Understanding Wine Chemistry is recommended for those who want to explore this topic in more depth.
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As a Chemist turned Wine Enthusiast, I compleltely appreciates this Podcast, especially the last few minutes when Dr Waterhouse discusses the wine world’s use of chemistry language! Sommeliers and folks in the wine biz use chemistry terms in ways that drive me a little insane. Take the word, aromatic. To a chemist, the word has a completely different meaning than in the wine world. During my first official wine course, I couldn’t fathom what my instructor meant by certain grapes are more aromatic than others... I kept thinking Riesling and Torrontes had more ring-type structures such as benzene. After awhile I’ve grown to accept the wine world’s alternate use of “our” chemistry vernacular.
I am glad that you guys all love that book! And I have the privilege to obtain a copy with all of three authors' autograph! As I did my PhD in wine chemistry in Australia under the supervision of Dr. David Jeffery, who is one of the three authors of this book! I knew and literally saw how much effort they have put into this book, a lot of delicate writing, oversea calls and endless of revision. Perhaps, you could also interview my supervisor one day, @ Geoff Kruth? He is definitely an expert on polyfunctional thiols.
After the Podcast I immediately bought it on Amazon!
I would also mention that Waterhouse's book: Understanding Wine Chemistry is really good. I highly recommend it if you're looking to change the world with your MS.
I think it's much more complicated than that. Tannins are complex molecules and oak tannin, seed tannin, skin tannin, etc can combine to form entirely new tannin chains. I've never been convinced by arguments for identifying tannin in an either or matter. Oak can absolutely contribute tannin but there are much easier ways to tell if a wine has spent time in oak ;)