Wine Chemistry and Biochemistry
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. T...
| Συγγραφή απο Οργανισμό/Αρχή: | |
|---|---|
| Άλλοι συγγραφείς: | , |
| Μορφή: | Ηλεκτρονική πηγή Ηλ. βιβλίο |
| Γλώσσα: | English |
| Έκδοση: |
New York, NY :
Springer New York,
2009.
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| Θέματα: | |
| Διαθέσιμο Online: | Full Text via HEAL-Link |
Πίνακας περιεχομένων:
- Chemical and Biochemical Aspects ofWinemaking
- Biochemistry of Alcoholic Fermentation
- Biochemical Transformations Produced by Malolactic Fermentation
- Special Wines Production
- SparklingWines and Yeast Autolysis
- Biologically Aged Wines
- Enzymes in Winemaking
- Use of Enological Additives for Colloid and Tartrate Salt Stabilization in White Wines and for Improvement of Sparkling Wine Foaming Properties
- Wine Chemical Compounds and Biochemical Processes
- Nitrogen Compounds
- Amino Acids and Biogenic Amines
- Peptides
- Proteins
- Carbohydrates
- Volatile and Aroma Compounds
- Wine Aroma Precursors
- Polyfunctional Thiol Compounds
- Volatile Compounds and Wine Aging
- Yeasts and Wine Flavour
- Identification of Impact Odorants of Wines
- Interactions Between Wine Matrix Macro-Components and Aroma Compounds
- Phenolic Compounds
- Anthocyanins and Anthocyanin-Derived Compounds
- Flavanols, Flavonols and Dihydroflavonols
- Non-flavonoid Phenolic Compounds
- Influence of Phenolics on Wine Organoleptic Properties
- Health-Promoting Effects of Wine Phenolics
- Spoilage ofWines
- Aromatic Spoilage of Wines by Raw Materials and Enological Products
- Wine Spoilage by Fungal Metabolites
- Automatic Analysers and Data Processing
- Automatic Analysers in Oenology
- Statistical Techniques for the Interpretation of Analytical Data.
