Hyphenated Techniques in Grape and Wine ChemistryRiccardo Flamini John Wiley & Sons, 30 avr. 2008 - 362 pages This book presents the modern applications of hyphenated techniques in the analysis and study of the chemistry of grape, wine, and grape-derivative products. It explains the different applications and techniques used in the laboratory, such as liquid- and gas-phase chromatography, mass spectrometry, and capillary electrophoresis, and describes the methods developed using instrumentation with high performance and reliability. Additionally, the book covers the principal applications of modern sample preparation methods, such as solid-phase-extraction and solid-phase-microextraction. |
Table des matières
| 1 | |
2 High Performance Liquid Chromatography Analysis of Grape and Wine Polyphenols | 33 |
3 Polyphenols Analysis by LiquidMass Spectrometry | 81 |
4 Grape and Wine Contaminants Ochratoxin A Biogenic Amines Trichloroanisole and Ethylphenols | 129 |
5 Analysis of Aroma Compounds in Wine | 173 |
6 Analysis of Pesticide Residues in Grape and Wine | 227 |
7 Proteins and Peptides in Grape and Wine | 249 |
8 Elements and Inorganic Anions in Winemaking Analysis and Applications | 289 |
| 326 | |
| 335 | |
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Expressions et termes fréquents
acetate acetonitrile Agric alcohols Anal Analytical conditions anthocyanins aqueous aroma compounds buffer C18 cartridge Cabernet Sauvignon capillary catechin CFSV Chatonnet chromatogram chromatograms relative column concentration derivatives derivatization detection detector determination diacetyl dimer electrophoresis eluent elution Enol epicatechin ethyl ethyl hexanoate Fedrizzi fermentation Flamini flavonols flow rate Food Chem fraction fragments gallate GC-MS glucoside gradient program grape grape and wine grape berry grape seeds grape skins HCTA headspace HPLC HPLC analysis HS-SPME injection internal standard isocratic juice mass spectrometry methanol method mg/L microextraction mL/min mode Nicolini ochratoxin OH OH organic acids peptides performed pesticides phenols polyphenols proanthocyanidins procyanidins proteins quantification red wines reported in Figure reported in Table residue sample preparation skins extract solid-phase solution spectra Stefano techniques temperature tion Versini Vitic Vitis vinifera volatile voltage volume wavelength white wines wine wine proteins wine sample winemaking yeast