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The colors of wine
An exquisite palette
1
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A2609
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0000000115117584
Bernard Valeur
Valeur, Bernard
Bernard
Valeur
<p>Physicochimiste, Bernard Valeur est professeur honoraire du Conservatoire national des arts et métiers (Cnam, Paris). Ses recherches sur les interactions lumière-matière l’ont conduit à écrire de nombreux ouvrages sur la lumière et les couleurs, dont <i>La Couleur dans tous ses éclats</i> (Belin, 2011), qui a reçu quatre prix.</p>
Bernard Valeur is a physical chemist and honorary professor at the Conservatoire national des arts et métiers (Cnam, Paris). His research on light-matter interactions has led him to write numerous books on light and colors.
1
01
eng
00
108
03
02
24
Izibook:Subject
Science pour tous
24
Izibook:Subject
Agriculture et productions végétales
24
Izibook:Subject
Alimentation et nutrition humaine
24
Izibook:Subject
Sciences de la vie et de la terre
24
Izibook:Subject
Impression à la demande
24
Izibook:SubjectAndCategoryAndTags
|Science pour tous|
24
Izibook:SubjectAndCategoryAndTags
|Agriculture et productions végétales|Ingénierie et technologie
24
Izibook:SubjectAndCategoryAndTags
|Alimentation et nutrition humaine|Filières et produits;Transformation des produits
24
Izibook:SubjectAndCategoryAndTags
|Sciences de la vie et de la terre|Techniques et méthodes
24
Izibook:SubjectAndCategoryAndTags
|Impression à la demande|
23
Izibook:NewTags
Agriculture et productions végétales|Ingénierie et technologie
23
Izibook:NewTags
Alimentation et nutrition humaine|Filières et produits;Transformation des produits
23
Izibook:NewTags
Sciences de la vie et de la terre|Techniques et méthodes
20
Wine;colors;sparkling
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<p><b>This Print On Demand book will be sent within 1 to 2 weeks (metropolitan France) and in a separate package if you order another paperback book.</b></p><p><b>Cet ouvrage en impression à la demande sera envoyé sous 1 à 2 semaines environ (France métropolitaine) et dans un colis séparé en cas de commande avec un autre livre papier.</b></p><p>Why is the color palette of wine so vast, so subtle, and sometimes surprising? It includes orange, mahogany, brown, almost black... and even blue! Which pigments are responsible for this? How can we characterize the color of a wine? What information does it provide about the wine's origin, its age, and its history? The color of wines is analyzed here from every angle.</p><p>It is impossible to understand the diversity of wine colors without delving into the extensive world of colored and uncolored polyphenols, abundant in grapes and wine, and the chemical reactions in which they are involved. Anthocyanins, tannins, and other phenolic compounds participate in extremely complex processes that govern color.</p><p>Other rarely discussed topics are also covered: the fluorescence of wines, the influence of observing a wine's color beforehand on the perception of its flavor and aromas, the effects of light on the color and taste of wine, the protection offered by tinted glass bottles, and more.</p><p>This concise yet precise work is aimed at professionals and students in the wine industry, as well as wine lovers and those simply curious about science. Everyone should find answers to the many questions that wine colors raise.</p><p>In 2024, this book received the OIV (International Organisation of Vine and Wine) Award in the Oenology category</p><p><b>Ce titre est également disponible en français sur notre site : / This book is also available in French on our website:<br><a href="https://www.quae.com/produit/1815/9782759236985/les-couleurs-du-vin">Les couleurs du vin</a></b></p>
<p><b>This Print On Demand book will be sent within 1 to 2 weeks (metropolitan France) and in a separate package if you order another paperback book.</b></p><p>Why is the color palette of wine so vast, so subtle, and sometimes surprising? It includes orange, mahogany, brown, almost black... and even blue! Which pigments are responsible for this? How can we characterize the color of a wine? What information does it provide about the wine's origin, its age, and its history? The color of wines is analyzed here from every angle.</p><p>It is impossible to understand the diversity of wine colors without delving into the extensive world of colored and uncolored polyphenols, abundant in grapes and wine, and the chemical reactions in which they are involved. Anthocyanins, tannins, and other phenolic compounds participate in extremely complex processes that govern color.</p><p>Other rarely discussed topics are also covered: the fluorescence of wines, the influence of observing a wine's color beforehand on the perception of its flavor and aromas, the effects of light on the color and taste of wine, the protection offered by tinted glass bottles, and more.</p><p>This concise yet precise work is aimed at professionals and students in the wine industry, as well as wine lovers and those simply curious about science. Everyone should find answers to the many questions that wine colors raise.</p><p>In 2024, this book received the OIV (International Organisation of Vine and Wine) Award in the Oenology category</p><p><b>Ce titre est également disponible en français sur notre site : / This book is also available in French on our website:<br><a href="https://www.quae.com/produit/1815/9782759236985/les-couleurs-du-vin" style="color: rgb(35, 82, 124); outline: 0px;">Les couleurs du vin</a></b></p>
02
00
<p>This book answers the many questions that wine colors raise: Why is the color palette of wine so vast, so subtle, and sometimes surprising? Which pigments are responsible for this? How can we characterize the color of a wine? The color of wines is analyzed here from every angle. </p>
04
00
<h4>Acknowledgments</h4><h4>Preface</h4><h4>What colors are all about</h4><h4>A bit of history</h4><h4>How do we perceive colors?</h4><h3>1. FROM GRAPE TO WINE: A RICH COLOR PALETTE</h3><h5>White, black, red... really?</h5><h5>Grapes have color in their skin</h5><h5>A wide variety of polyphenols, colored and uncolored</h5><h5>Flavonoids: a wide palette of colors</h5><h5>Do tannins contribute to color?</h5><h5>From grape variety to wine</h5><h3>2. WINE IN ALL ITS SPLENDOR</h3><h5>How to observe the color of a wine?</h5><h5>The taster’s choice of words</h5><h5>The objectivity of the color chart</h5><h5>How to measure color quantitatively in oenology</h5><h5>Brightness or brilliance</h5><h5>Limpidity or turbidity</h5><h5>Fluidity or viscosity</h5><h5>Wine tears: a matter of surface tension</h5><h5>Effervescence and its secrets</h5><h3>3. THE COLOR OF WHITE WINES</h3><h5>The complex origins of yellow</h5><h5>Sweet white wines: a special place</h5><h5>Color evolution with age</h5><h5>Vin jaune, a world exclusive from Jura</h5><h5>“Blanc de noirs” and “blanc de blancs”</h5><h3>4. THE COLOR OF RED WINES</h3><h5>Anthocyanins and tannins: the source of red wine color</h5><h5>Maceration process and concomitant color evolution in red wines</h5><h5>Color evolution during wine maturation and aging</h5><h5>Decoding of color nuances</h5><h5>Quantitative characterization of the color of red wines</h5><h3>5. THE COLOR OF ROSÉ WINES</h3><h5>A true wine with a specific winemaking process</h5><h5>The origin of different shades of color</h5><h5>Characterizing the color of rosé wines</h5><h3>6. WINES WHOSE COLOR IS ORANGE, MAHOGANY, BROWN, BLACK... AND EVEN BLUE!</h3><h5>Orange wines: the return to favor of very old wines</h5><h5>The varied colors of natural sweet wines</h5><h5>Maderization and the effect of aging</h5><h5>The so-called blue wines</h5><h3>7. THE ASTONISHING NATURAL FLUORESCENCE OF WINES</h3><h5>The turquoise fluorescence of white wines</h5><h5>Is fluorescence causing the green glints of white wines?</h5><h5>What about rosé and red wines?</h5><h5>Characterization of fluorescence for oenology</h5><h3>8. COLORS AND THE PERCEPTION OF THE AROMA AND TASTE OF WINE</h3><h5>The hierarchy of the senses: supremacy of vision</h5><h5>The brain tastes first with the eyes</h5><h5>Convincing experiment</h5><h5>Blind tasting</h5><h5>A complex network of influences</h5><h3>9. WHY COLOR BOTTLES?</h3><h5>The “taste of light”</h5><h5>For protection... and seduction</h5><h5>How to color a glass?</h5><h5>Colorless glass for wines with short aging potential... but not only</h5><h4>Epilogue</h4><h4>Bibliography</h4><h4>Index</h4>
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The colors of wine
An exquisite palette
1
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A2609
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0000000115117584
Bernard Valeur
Valeur, Bernard
Bernard
Valeur
<p>Physicochimiste, Bernard Valeur est professeur honoraire du Conservatoire national des arts et métiers (Cnam, Paris). Ses recherches sur les interactions lumière-matière l’ont conduit à écrire de nombreux ouvrages sur la lumière et les couleurs, dont <i>La Couleur dans tous ses éclats</i> (Belin, 2011), qui a reçu quatre prix.</p>
Bernard Valeur is a physical chemist and honorary professor at the Conservatoire national des arts et métiers (Cnam, Paris). His research on light-matter interactions has led him to write numerous books on light and colors.
1
01
eng
08
108
03
02
24
Izibook:Subject
Science pour tous
24
Izibook:Subject
Agriculture et productions végétales
24
Izibook:Subject
Alimentation et nutrition humaine
24
Izibook:Subject
Sciences de la vie et de la terre
24
Izibook:Subject
Impression à la demande
24
Izibook:SubjectAndCategoryAndTags
|Science pour tous|
24
Izibook:SubjectAndCategoryAndTags
|Agriculture et productions végétales|Ingénierie et technologie
24
Izibook:SubjectAndCategoryAndTags
|Alimentation et nutrition humaine|Filières et produits;Transformation des produits
24
Izibook:SubjectAndCategoryAndTags
|Sciences de la vie et de la terre|Techniques et méthodes
24
Izibook:SubjectAndCategoryAndTags
|Impression à la demande|
23
Izibook:NewTags
Agriculture et productions végétales|Ingénierie et technologie
23
Izibook:NewTags
Alimentation et nutrition humaine|Filières et produits;Transformation des produits
23
Izibook:NewTags
Sciences de la vie et de la terre|Techniques et méthodes
20
Wine;colors;sparkling
10
2011
SCI003000
10
2011
TEC003110
10
2011
TEC009010
29
3858
29
3859
29
4131
01
602
01
631
01
641
03
00
<p><b>This Print On Demand book will be sent within 1 to 2 weeks (metropolitan France) and in a separate package if you order another paperback book.</b></p><p><b>Cet ouvrage en impression à la demande sera envoyé sous 1 à 2 semaines environ (France métropolitaine) et dans un colis séparé en cas de commande avec un autre livre papier.</b></p><p>Why is the color palette of wine so vast, so subtle, and sometimes surprising? It includes orange, mahogany, brown, almost black... and even blue! Which pigments are responsible for this? How can we characterize the color of a wine? What information does it provide about the wine's origin, its age, and its history? The color of wines is analyzed here from every angle.</p><p>It is impossible to understand the diversity of wine colors without delving into the extensive world of colored and uncolored polyphenols, abundant in grapes and wine, and the chemical reactions in which they are involved. Anthocyanins, tannins, and other phenolic compounds participate in extremely complex processes that govern color.</p><p>Other rarely discussed topics are also covered: the fluorescence of wines, the influence of observing a wine's color beforehand on the perception of its flavor and aromas, the effects of light on the color and taste of wine, the protection offered by tinted glass bottles, and more.</p><p>This concise yet precise work is aimed at professionals and students in the wine industry, as well as wine lovers and those simply curious about science. Everyone should find answers to the many questions that wine colors raise.</p><p>In 2024, this book received the OIV (International Organisation of Vine and Wine) Award in the Oenology category</p><p><b>Ce titre est également disponible en français sur notre site : / This book is also available in French on our website:<br><a href="https://www.quae.com/produit/1815/9782759236985/les-couleurs-du-vin">Les couleurs du vin</a></b></p>
<p><b>This Print On Demand book will be sent within 1 to 2 weeks (metropolitan France) and in a separate package if you order another paperback book.</b></p><p>Why is the color palette of wine so vast, so subtle, and sometimes surprising? It includes orange, mahogany, brown, almost black... and even blue! Which pigments are responsible for this? How can we characterize the color of a wine? What information does it provide about the wine's origin, its age, and its history? The color of wines is analyzed here from every angle.</p><p>It is impossible to understand the diversity of wine colors without delving into the extensive world of colored and uncolored polyphenols, abundant in grapes and wine, and the chemical reactions in which they are involved. Anthocyanins, tannins, and other phenolic compounds participate in extremely complex processes that govern color.</p><p>Other rarely discussed topics are also covered: the fluorescence of wines, the influence of observing a wine's color beforehand on the perception of its flavor and aromas, the effects of light on the color and taste of wine, the protection offered by tinted glass bottles, and more.</p><p>This concise yet precise work is aimed at professionals and students in the wine industry, as well as wine lovers and those simply curious about science. Everyone should find answers to the many questions that wine colors raise.</p><p>In 2024, this book received the OIV (International Organisation of Vine and Wine) Award in the Oenology category</p><p><b>Ce titre est également disponible en français sur notre site : / This book is also available in French on our website:<br><a href="https://www.quae.com/produit/1815/9782759236985/les-couleurs-du-vin" style="color: rgb(35, 82, 124); outline: 0px;">Les couleurs du vin</a></b></p>
02
00
<p>This book answers the many questions that wine colors raise: Why is the color palette of wine so vast, so subtle, and sometimes surprising? Which pigments are responsible for this? How can we characterize the color of a wine? The color of wines is analyzed here from every angle. </p>
04
00
<h4>Acknowledgments</h4><h4>Preface</h4><h4>What colors are all about</h4><h4>A bit of history</h4><h4>How do we perceive colors?</h4><h3>1. FROM GRAPE TO WINE: A RICH COLOR PALETTE</h3><h5>White, black, red... really?</h5><h5>Grapes have color in their skin</h5><h5>A wide variety of polyphenols, colored and uncolored</h5><h5>Flavonoids: a wide palette of colors</h5><h5>Do tannins contribute to color?</h5><h5>From grape variety to wine</h5><h3>2. WINE IN ALL ITS SPLENDOR</h3><h5>How to observe the color of a wine?</h5><h5>The taster’s choice of words</h5><h5>The objectivity of the color chart</h5><h5>How to measure color quantitatively in oenology</h5><h5>Brightness or brilliance</h5><h5>Limpidity or turbidity</h5><h5>Fluidity or viscosity</h5><h5>Wine tears: a matter of surface tension</h5><h5>Effervescence and its secrets</h5><h3>3. THE COLOR OF WHITE WINES</h3><h5>The complex origins of yellow</h5><h5>Sweet white wines: a special place</h5><h5>Color evolution with age</h5><h5>Vin jaune, a world exclusive from Jura</h5><h5>“Blanc de noirs” and “blanc de blancs”</h5><h3>4. THE COLOR OF RED WINES</h3><h5>Anthocyanins and tannins: the source of red wine color</h5><h5>Maceration process and concomitant color evolution in red wines</h5><h5>Color evolution during wine maturation and aging</h5><h5>Decoding of color nuances</h5><h5>Quantitative characterization of the color of red wines</h5><h3>5. THE COLOR OF ROSÉ WINES</h3><h5>A true wine with a specific winemaking process</h5><h5>The origin of different shades of color</h5><h5>Characterizing the color of rosé wines</h5><h3>6. WINES WHOSE COLOR IS ORANGE, MAHOGANY, BROWN, BLACK... AND EVEN BLUE!</h3><h5>Orange wines: the return to favor of very old wines</h5><h5>The varied colors of natural sweet wines</h5><h5>Maderization and the effect of aging</h5><h5>The so-called blue wines</h5><h3>7. THE ASTONISHING NATURAL FLUORESCENCE OF WINES</h3><h5>The turquoise fluorescence of white wines</h5><h5>Is fluorescence causing the green glints of white wines?</h5><h5>What about rosé and red wines?</h5><h5>Characterization of fluorescence for oenology</h5><h3>8. COLORS AND THE PERCEPTION OF THE AROMA AND TASTE OF WINE</h3><h5>The hierarchy of the senses: supremacy of vision</h5><h5>The brain tastes first with the eyes</h5><h5>Convincing experiment</h5><h5>Blind tasting</h5><h5>A complex network of influences</h5><h3>9. WHY COLOR BOTTLES?</h3><h5>The “taste of light”</h5><h5>For protection... and seduction</h5><h5>How to color a glass?</h5><h5>Colorless glass for wines with short aging potential... but not only</h5><h4>Epilogue</h4><h4>Bibliography</h4><h4>Index</h4>
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https://www.quae.com/produit/2076/9782759244096/the-colors-of-wine
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https://www.quae.com/system/product_pictures/data/010/008/328/original/03102BDW_Colors-wine.jpg
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The colors of wine
An exquisite palette
1
A01
01
A2609
16
0000000115117584
Bernard Valeur
Valeur, Bernard
Bernard
Valeur
<p>Physicochimiste, Bernard Valeur est professeur honoraire du Conservatoire national des arts et métiers (Cnam, Paris). Ses recherches sur les interactions lumière-matière l’ont conduit à écrire de nombreux ouvrages sur la lumière et les couleurs, dont <i>La Couleur dans tous ses éclats</i> (Belin, 2011), qui a reçu quatre prix.</p>
Bernard Valeur is a physical chemist and honorary professor at the Conservatoire national des arts et métiers (Cnam, Paris). His research on light-matter interactions has led him to write numerous books on light and colors.
1
01
eng
08
108
03
02
24
Izibook:Subject
Science pour tous
24
Izibook:Subject
Agriculture et productions végétales
24
Izibook:Subject
Alimentation et nutrition humaine
24
Izibook:Subject
Sciences de la vie et de la terre
24
Izibook:Subject
Impression à la demande
24
Izibook:SubjectAndCategoryAndTags
|Science pour tous|
24
Izibook:SubjectAndCategoryAndTags
|Agriculture et productions végétales|Ingénierie et technologie
24
Izibook:SubjectAndCategoryAndTags
|Alimentation et nutrition humaine|Filières et produits;Transformation des produits
24
Izibook:SubjectAndCategoryAndTags
|Sciences de la vie et de la terre|Techniques et méthodes
24
Izibook:SubjectAndCategoryAndTags
|Impression à la demande|
23
Izibook:NewTags
Agriculture et productions végétales|Ingénierie et technologie
23
Izibook:NewTags
Alimentation et nutrition humaine|Filières et produits;Transformation des produits
23
Izibook:NewTags
Sciences de la vie et de la terre|Techniques et méthodes
20
Wine;colors;sparkling
10
2011
SCI003000
10
2011
TEC003110
10
2011
TEC009010
29
3858
29
3859
29
4131
01
602
01
631
01
641
03
00
<p><b>This Print On Demand book will be sent within 1 to 2 weeks (metropolitan France) and in a separate package if you order another paperback book.</b></p><p><b>Cet ouvrage en impression à la demande sera envoyé sous 1 à 2 semaines environ (France métropolitaine) et dans un colis séparé en cas de commande avec un autre livre papier.</b></p><p>Why is the color palette of wine so vast, so subtle, and sometimes surprising? It includes orange, mahogany, brown, almost black... and even blue! Which pigments are responsible for this? How can we characterize the color of a wine? What information does it provide about the wine's origin, its age, and its history? The color of wines is analyzed here from every angle.</p><p>It is impossible to understand the diversity of wine colors without delving into the extensive world of colored and uncolored polyphenols, abundant in grapes and wine, and the chemical reactions in which they are involved. Anthocyanins, tannins, and other phenolic compounds participate in extremely complex processes that govern color.</p><p>Other rarely discussed topics are also covered: the fluorescence of wines, the influence of observing a wine's color beforehand on the perception of its flavor and aromas, the effects of light on the color and taste of wine, the protection offered by tinted glass bottles, and more.</p><p>This concise yet precise work is aimed at professionals and students in the wine industry, as well as wine lovers and those simply curious about science. Everyone should find answers to the many questions that wine colors raise.</p><p>In 2024, this book received the OIV (International Organisation of Vine and Wine) Award in the Oenology category</p><p><b>Ce titre est également disponible en français sur notre site : / This book is also available in French on our website:<br><a href="https://www.quae.com/produit/1815/9782759236985/les-couleurs-du-vin">Les couleurs du vin</a></b></p>
<p><b>This Print On Demand book will be sent within 1 to 2 weeks (metropolitan France) and in a separate package if you order another paperback book.</b></p><p>Why is the color palette of wine so vast, so subtle, and sometimes surprising? It includes orange, mahogany, brown, almost black... and even blue! Which pigments are responsible for this? How can we characterize the color of a wine? What information does it provide about the wine's origin, its age, and its history? The color of wines is analyzed here from every angle.</p><p>It is impossible to understand the diversity of wine colors without delving into the extensive world of colored and uncolored polyphenols, abundant in grapes and wine, and the chemical reactions in which they are involved. Anthocyanins, tannins, and other phenolic compounds participate in extremely complex processes that govern color.</p><p>Other rarely discussed topics are also covered: the fluorescence of wines, the influence of observing a wine's color beforehand on the perception of its flavor and aromas, the effects of light on the color and taste of wine, the protection offered by tinted glass bottles, and more.</p><p>This concise yet precise work is aimed at professionals and students in the wine industry, as well as wine lovers and those simply curious about science. Everyone should find answers to the many questions that wine colors raise.</p><p>In 2024, this book received the OIV (International Organisation of Vine and Wine) Award in the Oenology category</p><p><b>Ce titre est également disponible en français sur notre site : / This book is also available in French on our website:<br><a href="https://www.quae.com/produit/1815/9782759236985/les-couleurs-du-vin" style="color: rgb(35, 82, 124); outline: 0px;">Les couleurs du vin</a></b></p>
02
00
<p>This book answers the many questions that wine colors raise: Why is the color palette of wine so vast, so subtle, and sometimes surprising? Which pigments are responsible for this? How can we characterize the color of a wine? The color of wines is analyzed here from every angle. </p>
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<h4>Acknowledgments</h4><h4>Preface</h4><h4>What colors are all about</h4><h4>A bit of history</h4><h4>How do we perceive colors?</h4><h3>1. FROM GRAPE TO WINE: A RICH COLOR PALETTE</h3><h5>White, black, red... really?</h5><h5>Grapes have color in their skin</h5><h5>A wide variety of polyphenols, colored and uncolored</h5><h5>Flavonoids: a wide palette of colors</h5><h5>Do tannins contribute to color?</h5><h5>From grape variety to wine</h5><h3>2. WINE IN ALL ITS SPLENDOR</h3><h5>How to observe the color of a wine?</h5><h5>The taster’s choice of words</h5><h5>The objectivity of the color chart</h5><h5>How to measure color quantitatively in oenology</h5><h5>Brightness or brilliance</h5><h5>Limpidity or turbidity</h5><h5>Fluidity or viscosity</h5><h5>Wine tears: a matter of surface tension</h5><h5>Effervescence and its secrets</h5><h3>3. THE COLOR OF WHITE WINES</h3><h5>The complex origins of yellow</h5><h5>Sweet white wines: a special place</h5><h5>Color evolution with age</h5><h5>Vin jaune, a world exclusive from Jura</h5><h5>“Blanc de noirs” and “blanc de blancs”</h5><h3>4. THE COLOR OF RED WINES</h3><h5>Anthocyanins and tannins: the source of red wine color</h5><h5>Maceration process and concomitant color evolution in red wines</h5><h5>Color evolution during wine maturation and aging</h5><h5>Decoding of color nuances</h5><h5>Quantitative characterization of the color of red wines</h5><h3>5. THE COLOR OF ROSÉ WINES</h3><h5>A true wine with a specific winemaking process</h5><h5>The origin of different shades of color</h5><h5>Characterizing the color of rosé wines</h5><h3>6. WINES WHOSE COLOR IS ORANGE, MAHOGANY, BROWN, BLACK... AND EVEN BLUE!</h3><h5>Orange wines: the return to favor of very old wines</h5><h5>The varied colors of natural sweet wines</h5><h5>Maderization and the effect of aging</h5><h5>The so-called blue wines</h5><h3>7. THE ASTONISHING NATURAL FLUORESCENCE OF WINES</h3><h5>The turquoise fluorescence of white wines</h5><h5>Is fluorescence causing the green glints of white wines?</h5><h5>What about rosé and red wines?</h5><h5>Characterization of fluorescence for oenology</h5><h3>8. COLORS AND THE PERCEPTION OF THE AROMA AND TASTE OF WINE</h3><h5>The hierarchy of the senses: supremacy of vision</h5><h5>The brain tastes first with the eyes</h5><h5>Convincing experiment</h5><h5>Blind tasting</h5><h5>A complex network of influences</h5><h3>9. WHY COLOR BOTTLES?</h3><h5>The “taste of light”</h5><h5>For protection... and seduction</h5><h5>How to color a glass?</h5><h5>Colorless glass for wines with short aging potential... but not only</h5><h4>Epilogue</h4><h4>Bibliography</h4><h4>Index</h4>
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