• Behind the Glass Cover
  • Behind the Glass
  • Behind the Glass
  • Behind the Glass
  • Behind the Glass
  • Behind the Glass Cover
  • Behind the Glass
  • Behind the Glass
  • Behind the Glass
  • Behind the Glass
Info
  • Format:Hardback
  • ISBN:9781913141912
  • Publication Date:16-09-2024
  • Pages:240

Behind the Glass

The Chemical and Sensorial Terroir of Wine Tasting

Gus Zhu MW

Behind the Glass

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UK release date: 16th September 2024
US release date: 15th October 2024

Wine Books of the Year, WSJ

‘Makes complex topics approachable and relevant for both enthusiasts and professionals’
Jessica Dupuy, Forbes

‘One of those rare books that will make you think differently next time you open a bottle of wine’
Henry Jeffreys, Club Oenologique

‘A lively, readable exploration of the science behind the taste of wine. Which chemicals contribute to wine flavour, both good and bad? Gus takes us on a thorough tour, but he also explains why the subject of wine flavour chemistry isn’t a simple one, because of the nature of perception... It’s not easy bringing wine chemistry to life, but Gus knows his stuff, and presents it in an easily digestible read.’
Dr Jamie Goode, author of Wine Science and Flawless

‘This really is a remarkable book. The best I’ve read about the science behind how and what we taste.’
Tim Atkin MW

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Behind the Glass looks into the science of what we see, experience in our mouths and smell when we taste wine.

In Behind the Glass readers will discover the science involved in wine tasting and learn why wine tastes the way it does. Wine is chemically extremely complex, while sensory appreciation can be subjective, meaning that our perception of wine is many layered. Behind the Glass is aimed at the non-scientist curious wine lover or wine professional and uses flavour chemistry and sensory science to help readers understand what is going on when they taste a glass of wine. The book is divided into three sections, on the visual appreciation of wine, the taste of wine on the palate and the smell of wine, and explains the chemical and sensory aspects of each. The text is illuminated by accompanying colour illustrations. Behind the Glass concludes with six pairs of wines to taste, to allow readers to put into practice the ideas explored in the book. By understanding more fully the chemical and sensorial aspects of wine tasting readers will equip themselves to better appreciate each glass of wine they taste. 

·      No science background required: unravels the science behind wine tasting in a way that can be easily understood by anybody with a serious interest in wine.

·      Wine colour demystified: explains the chemicals that make up the colours of red, rosé and white wines and how our eyes perceive those colours.

·      The chemistry of taste: what are the compounds in wine that make them taste the way they do; from sweet and umami to bitter, sour and even salty how do our tongues taste wine?

·      The infinite world of aromas: the chemistry behind the myriad perceptions of wine on the nose and why so much of what we ‘taste’ in wine is actually down to what we smell.

·      The science of difference: from genetic variations to individual experiences and preconceptions, why do two people rarely experience the exact same sensations when tasting a glass of wine?

 

Gus Zhu is the first Chinese national to become a Master of Wine. He works as a research and development scientist at Harv 81 Group, specializing in chemical analysis and sensory studies of aroma compounds in wine, cork, and oak. Gus holds a Master of Science degree in Viticulture and Enology from UC Davis, earned in 2017, and achieved his MW qualification in 2019. In addition to his research in flavor chemistry and sensory science, Gus is a professional wine educator, offering tutorials to wine enthusiasts around the world.

  • Weight 0.65 kg
  • Dimensions 135 x 216 mm
  • Format Hardback

‘The books that taught me about wine were about places and people. It’s the history and stories about a wine that bring it to life and make it worth talking about.’

– Steven Spurrier