Flavor Chemistry

  • A. C. Noble
  • V. C. Cole


The distinctive flavors of beer, wine, and distilled or fortified alcoholic beverages are affected by many variables: raw material, flavor additives, and processing steps, which include fermentation, distillation, and subsequent aging. In this chapter on the flavor chemistry of alcoholic beverages, the most important contributions of raw material, processing, and aging are surveyed for beer, wine, and distilled spirits.


Alcoholic Beverage White Wine Wine Aroma Flavor Chemistry Fruity Aroma 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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© Springer Science+Business Media New York 2003

Authors and Affiliations

  • A. C. Noble
  • V. C. Cole

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