Enological Chemistry

Chapter 1. The Vine -- Chapter 2. Composition of Grape Must -- Chapter 3. Must Aromas -- Chapter 4. Composition of Wine -- Chapter 5. Polyphenols -- Chapter 6. Sugars: Structure and Classification -- Chapter 7. Sugars in Must -- Chapter 8. Carboxylic Acids: Structure and Properties -- Chapter 9. Grape Acids -- Chapter 10. The Relationship between Must Composition and Quality -- Chapter 11. The Transformation of Must Into Wine -- Chapter 12. Nitrogen Compounds -- Chapter 13. Acid-Base Equilibria in Wine -- Chapter 14. Buffering Capacity of Wines -- Chapter 15. Precipitation Equilibria in Wine -- Chapter 16. Changes in Acidity After Fermentation -- Chapter 17. Redox phenomena in Must and Wine -- Chapter 18. The Colloidal State -- Chapter 19. Wine Colloids -- Chapter 20. Inorganic Material and Metal Casse -- Chapter 21. Chemical Aging -- Chapter 22. Aging -- Chapter 23. Biological Aging.

Produk Detail:

  • Author : Rafael Peinado
  • Publisher : Academic Press
  • Pages : 429 pages
  • ISBN : 0123884381
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKEnological Chemistry

Enological Chemistry

Enological Chemistry
  • Author : Rafael Peinado
  • Publisher : Academic Press
  • Release : 16 May 2021
GET THIS BOOKEnological Chemistry

Chapter 1. The Vine -- Chapter 2. Composition of Grape Must -- Chapter 3. Must Aromas -- Chapter 4. Composition of Wine -- Chapter 5. Polyphenols -- Chapter 6. Sugars: Structure and Classification -- Chapter 7. Sugars in Must -- Chapter 8. Carboxylic Acids: Structure and Properties -- Chapter 9. Grape Acids -- Chapter 10. The Relationship between Must Composition and Quality -- Chapter 11. The Transformation of Must Into Wine -- Chapter 12. Nitrogen Compounds -- Chapter 13. Acid-Base Equilibria in Wine -- Chapter 14. Buffering Capacity of Wines -- Chapter 15. Precipitation Equilibria

Mass Spectrometry in Grape and Wine Chemistry

Mass Spectrometry in Grape and Wine Chemistry
  • Author : Riccardo Flamini,Pietro Traldi
  • Publisher : John Wiley & Sons
  • Release : 23 December 2009
GET THIS BOOKMass Spectrometry in Grape and Wine Chemistry

A concise, up-to-date overview of the applications of mass spectrometry To be able to estimate the potentiality of grapes and how it may be transferred into wine is key to grasping enological chemistry. Nowadays, mass spectrometry is a crucial aspect in ensuring the production, the quality, and the safety of grape, wine, and grape derivative products. Mass Spectrometry in Grape and Wine Chemistry examines in depth the relationship between the high structural identification power of mass spectrometry techniques and the

Lectures on the Diseases of the Nervous System

Lectures on the Diseases of the Nervous System
  • Author : Jean Martin Charcot
  • Publisher : Unknown Publisher
  • Release : 16 May 1879
GET THIS BOOKLectures on the Diseases of the Nervous System

"Although but recently published in Paris, the Lectures of Professor Charcot on Diseases of the Nervous System have already taken a place amongst the classic works of medical literature, and been translated into several Continental languages. When preparing for the following version, it was judged best to await the appearance of the second French edition; thus the reader, in exchange for some delay, has been enabled to obtain the work in its most correct form, enlarged by about one-sixth"--Preface. (

Acidity Management in Must and Wine

Acidity Management in Must and Wine
  • Author : Volker Schneider,Sarah Troxell
  • Publisher : Board and Bench Publishing
  • Release : 01 June 2018
GET THIS BOOKAcidity Management in Must and Wine

Making balanced, quality wine is a complex procedure, with a myriad of control processes. Chief among them is acid management. Though the topic is an essential component of all winemaking texts, covered in lesser to greater degree, Acid Management in Must and Wine by Volker Schneider is the first exhaustive treatment of the subject under one cover. It is the definitive guide to arguably the most delicate operation in the development of a fine wine. Schneider first defines the myriad

Handbook of Enology, Volume 2

Handbook of Enology, Volume 2
  • Author : Pascal Ribéreau-Gayon,Yves Glories,Alain Maujean,Denis Dubourdieu
  • Publisher : John Wiley & Sons
  • Release : 01 May 2006
GET THIS BOOKHandbook of Enology, Volume 2

The Handbook of Enology Volume 2: The Chemistry of Wine Stabilization and Treatments uniquely combines chemical theory with the descriptions of day-to-day work in the latter stages of winemaking from clarification and stabilization treatments to ageing processes in vats and barrels. The expert authors discuss: Compounds in wine, such as organic acids, carbohydrates, and alcohol. Stabilization and treatments The chemical processes taking effect in bottled wine The information provided helps to achieve better results in winemaking, providing an authoritative and complete