Wine Chemistry and Biochemistry 1st Edition by Victoria MorenoArribas, Carmen Polo 038774116X 9780387741161

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ISBN 10: 038774116X

ISBN 13: 9780387741161

Author: M. Victoria MorenoArribas; Carmen Polo

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.

Wine Chemistry and Biochemistry 1st Table of contents:

Chemical and Biochemical Aspects of Winemaking

Biochemistry of Alcoholic Fermentation

Biochemical Transformations in Malolactic Fermentation

Production of Special Wines

Sparkling Wines and Yeast Autolysis

Biologically Aged Wines

Enzymes in Winemaking

Use of Enological Additives for Colloid and Tartrate Salt Stabilization in White Wines and 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 Flavor

Identification of Impact Odorants in 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 of Wines

Aromatic Spoilage by Raw Materials and Enological Products

Wine Spoilage by Fungal Metabolites

Automatic Analyzers and Data Processing

Automatic Analyzers in Oenology

Statistical Techniques for the Interpretation of Analytical Data

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