The complexity of wine provides numerous avenues of discovery for food and analytical chemists. This volume begins with an overview of advances in the analytical techniques used for grape and wine research, including chromatographic and mass spectrometric tools for understanding chemistry of volatiles, nonvolatiles and inorganic components of grapes and wines. Recent advances in flavor chemistry are highlighted in the second section of this book, as well as the
latest NMR techniques for monitoring diffusion of carbon dioxide bubbles in sparkling wines and the utilization of oxidation chemistry during wine processing. The last section of this volume focuses on the intersection of grape and wine chemistry with sustainable production practices, reflecting the
increasing scientific interest in byproduct utilization and global and environmental stewardship.