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Recent advances in wine stabilization and conservation technologies /
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Hauppauge, New York, USA :
Nova Science Publishers Inc.,
[2016]
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| Colección: | Food science and technology
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- RECENT ADVANCES IN WINE STABILIZATION AND CONSERVATION TECHNOLOGIES ; RECENT ADVANCES IN WINE STABILIZATION AND CONSERVATION TECHNOLOGIES ; CONTENTS ; PREFACE ; Chapter 1 A REVIEW ON PROCESS PARAMETERS FOR DEVELOPMENT OF QUALITY WINES ; Abstract; Introduction; 1. Grape Wine; Wine as a Nutraceutical Drink; 2. Grapes; Grapes, an Optimal Substrate for Wine Production; Physicochemical Characteristics of Grapes; Physical Composition (Figure 2); Chemical Composition; i. Total Soluble Solids; ii. Organic Acids; iii. Total Phenolics; iv. Nitrogen Compounds; v. Minerals.
- Vi. Aroma and Flavor CompoundsSelection of Optimal Maturity Stage of Grapes for Wine Production; 3. Microbial Biodiversity on Grape Berries; 4. Pre-Fermentation Treatment; Effect of Skin Weight and Temperature; 5. Ethanolic Fermentation; Effect of Initial Sugar Concentration; Effect of Inoculum Size; Effect of Initial Agitation; Effect of Temperature; Effect of Nitrogen and Phosphorus Supplementation; 6. Malolactic Fermentation; Deacidification of Malic Acid; Lactic Acid Bacteria; 1) Oenococcus; 2) Pediococcus; 3) Lactobacillus; Time of Inoculation W.R.T. Ethanolic Fermentation.
- Inoculum Size and Nutrient SupplementationChanges in Wine by MLF; 7. Post Fermentative Treatments; Racking; Nitrogen Sparging; 1) Wine Transfer; 2) Bottling; 3) Wine Storage with Ullage Space; Effect of Fining Agents; Aging; 8. Sensory Analysis; Conclusion and Future Perspective; References; Chapter 2 RECENT DEVELOPMENTS IN WINE TARTARIC STABILIZATION ; Abstract; 1. Introduction; 2. Additives; 2.1. Metatartaric Acid; 2.2. Carboxymethylcellulose; 2.3. Mannoproteins; 3. ION Exchange Resins; 4. Determination of the Tartrate Stability; Conclusion; References.
- Chapter 3 WINEMAKING PROCEDURES AND THEIR INFLUENCE ON WINE STABILIZATION: EFFECT ON THE CHEMICAL PROFILE Abstract; Introduction; Winemaking Procedures as an Alternative to Stabilization; Use of Temperature in Winemaking; Thermovinification; Grape Dehydration Prior to Alcoholic Fermentation; Cold Soaking and Cold Maceration; Carbonic Maceration; Submerged Cap; Conclusion; References; Chapter 4 MANNOPROTEINS AND ENOLOGY: TARTRATE AND PROTEIN STABILIZATION ; Abstract; Introduction; Origin of Wine Mannoproteins; Contribution of Mannoproteins to Wine Sensory Characteristics.
- Mannoproteins and Wine StabilizationWine Tartaric Stabilization; Wine Protein Stabilization; Commercial Products; Future Trends; References; Chapter 5 CLARIFICATION AND STABILIZATION OF WINES USING MEMBRANE PROCESSES ; Abstract; Introduction; Must and Wine Composition; The Solutes; The Colloids; Polysaccharides; Phenolic Compounds; Proteins; The Particles; Turbidity and Clarity; Cross-Flow Microfiltration of Wine; History, Principle and Its Application in Winemaking; Fouling in Wine CFMF; Innovations in Wine CFMF; Electrodialysis for Tartrate Stabilization.