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9781913141912

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""The science of sensory perception is surprisingly complex and little understood, given that we all use our capacity to see, taste and smell many hundreds of times each day. Gus Zhu MW has written a fascinating – and easy to follow – guide to the way in which chemistry, biology, physics, genetics and winemaking interact to not only create the great diversity seen in today’s world of wine, but also shape our ability to taste, understand and appreciate these wines."" - Natasha Hughes MW, wine and food writer ""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. We don’t behave like measuring devices, and when it comes to experiencing wine there’s a lot of psychology, neurobiology and physiology in the way. 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

Author Information

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, specialising 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 flavour chemistry and sensory science, Gus is a professional wine educator, offering tutorials to wine enthusiasts around the world.

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