Gavin Sacks has recently published a new textbook, Understanding Wine Chemistry, in collaboration with Andrew Waterhouse (UC Davis) and David Jeffery (University of Adelaide). Much of the content was inspired by material from Gavin’s class on wine and grape flavor chemistry at Cornell (VIEN 4400). The publisher, Wiley, was kind enough to sponsor a book release event at the 2016 American Chemical Society – AGFD Division chair’s reception.
See here for a link to the Google Book version preview: https://books.google.com/books?isbn=1118730712
The book can be purchased here: http://www.wiley.com/WileyCDA/WileyTitle/productCd-1118627806.html