Wine Chemistry and Biochemistry (Livre numérique Google)
The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas. The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production process, and how they affect the wine quality, sensorial aspects, and physiological activity, etc. The third section describes undesirable alterations of wines, including those affecting quality and food safety. Finally, the treatment of data will be considered, an aspect which has not yet been tackled in any other book on enology. In this chapter, the authors not only explain the tools available for analytical data processing, but also indicate the most appropriate treatment to apply, depending on the information required, illustrating with examples throughout the chapter from enological literature.
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Wine Chemical Compounds and Biochemical Processes
Volatile and Aroma Compounds
Spoilage of Wines
Automatic Analysers and Data Processing
acetaldehyde activity Agric alcoholic fermentation aldehydes amino acids analysis anthocyanins aroma compounds astringency autolysis barrels bentonite biogenic amines catechin cell Chatonnet chemical Cheynier color composition concentration copigmentation detected Dubourdieu effect Enol enological enzymatic enzymes esters ethanol ethyl extraction fatty acids Ferreira ﬁning ﬁrst ﬂavanols ﬂavonoids ﬂavour ﬂor Food Chem formation fractions gene glycerol glycosides grape juice grape varieties Henschke hydrolysis Identiﬁcation increase inﬂuence interactions lactic acid bacteria levels malolactic fermentation mannoproteins Mateus metabolism method mg/L Microbiol molecular Moreno-Arribas Moutounet nitrogen odorants oeni OH OH oxidation pathway peptides phenolic phenolic compounds pigments polyphenols polysaccharides precursors present proanthocyanidins procyanidins production proﬁle proteins pyruvate reaction red wines release Saccharomyces cerevisiae sample Sauvignon blanc sensory signiﬁcant sparkling wines species speciﬁc studies sugar tannins techniques tion Tominaga variables vins Vitic Vitis vinifera volatile compounds volatile phenols volatile thiols white wines wine aging wine aroma winemaking yeast yeast strains