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本书在介绍葡萄酒工艺学及葡萄栽培学方面基本知识的基础上，阐述了葡萄酒风味化学的知识，包括影响葡萄酒酸、甜、苦、涩口感、色度等方面的化学物质；论述了影响葡萄酒香气的挥发性物质及其在酿造和陈酿过程中的变化规律等内容。（Based on the basic knowledge of wine technology and grape cultivation, this book expounds the knowledge of wine flavor chemistry, including the chemical substances that affect the sour, sweet, bitter and pucker flavor, color and other aspects of the wine; discusses the volatile substances that influence the fragrance of wine and the changes in brewing and aging, etc.）
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