Understanding wine chemistry Wine chemistry inspires and challenges with its complexity and while this is intriguing it can also be a barrier to further understanding. The topic is demystified in Understanding Wine Chemistry which explains the important chemistry of wine at the level of university education and provides an accessible reference text for scientists and scientifically trained winemakers alike Storage 89 7.3.1 Ethyl and Acetate Esters 89 7.3.2 Aliphatic γ Lactones 91 7.5 Sensory Effects 93 7.6 References 94 Chapter 8 Isoprenoids 96 8.1 Introduction 96 8.2 Monoterpenoids 98 8.3 Sesquiterpenoids 101 8.4 C13 Norisoprenoids 101 8.5 References 103 Chapter 9 Aldehydes Amino Acids and Proteins 46 5.1 Introduction 46 5.2 Chemistry of Amines 46 5.3 Amino Acids and Related Major Nitrogenous Compounds in Wines 47 5.3.1 Amino Acids and Ammonia 47 5.3.2 Oligopeptides 48 5.3.3 Proteins 49 5.4 Nitrogenous compounds with health effects 49 5.4.1 Biogenic Amines 49 5.4.2 Ethyl carbamate 50 5.5 Odor active Amines 51 5.5.1 Varietal Amines Methoxypyrazines and Foxy Aniline Derivatives 51 5.5.2 Mousy Imines 53 5.6 References 54 Chapter 6 Higher Alcohols 57 6.1 Introduction 57 6.2 Properties of Higher Alcohols 57 6.3 Origins and Concentrations of Higher Alcohols 57 6.4 Six carbon (C6) Alcohols 59 6.5 Methanol 60 6.6 References 62 Chapter 7 Esters 86 7.1 Introduction 86 7.2 Chemistry of Esters 86 7.3 Esters in Grapes 89 7.4 Esters Formed During Winemaking and. Ketones and Related Compounds 106 9.1 Introduction 106 9.2 Acetaldehyde 107 9.3 Short and Medium Chain Aldehydes 109 9.4 Complex Carbonyls 111 9.5 Carbonyl Reactivity 112 9.6 References 113 Chapter 10 Thiols and Related Sulfur Compounds 117 10.1 Introduction 117 10.2 Varietal Sulfur Aroma Compounds Polyfunctional Thiols 121 10.3 Fermentative Sulfur Aroma Compounds 122 10.4 Other Sulfur Containing Aroma Compounds 123 Side Bar 124 Electrophiles and Nucleophiles 10.5 References 125 Chapter 11 Introduction to Phenolics 128 11.1 Introduction 128 11.2 Non Flavonoids 132 11.3 Flavonoids 132 11.4 References 133 Chapter 12 Volatile Phenols 136 12.1 Introduction 136 12.2 Structure and Chemical Properties 136 12.3 Concentrations in Wine and Sensory Effects 136 12.4 Origins in Wine and Effects on.