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Wine : types, production, and health /
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Nova Science Publishers,
c2012.
|
| Colección: | Food and beverage consumption and health series.
Food science and technology (Academic Press) |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- WINE ; WINE ; CONTENTS ; PREFACE ; WINES FROM TROPICAL PLANTS: PROCESSING, MICROBIOLOGICAL, CHEMICAL AND HEALTH ASPECTS ; ABSTRACT ; INTRODUCTION; RICE-BASED WINES ; Introduction; Production Processes and Characteristics of Rice Wine ; Microbiology Associated with Fermentation System of Rice Wine ; Chemical Properties Associated with Flavor and Aroma of Rice Wine ; Health Aspects Associated with Beneficial Bioactive Compounds Rice Wines ; Health Aspects Associated with Toxins in Rice Wines; TROPICAL FRUIT WINES ; Introduction.
- Production Process and Microorganisms Associated with Fermentation System of Tropical Fruit Wines Specific Types of Tropical Fruit Wines ; Mango Wines ; Orange Wines ; Pineapple Wines ; Health Aspects Associated with Beneficial Bioactive Compounds in Tropical Fruit Wines ; Health Aspects Associated with Toxins in Tropical Fruit Wines ; PALM WINES; Introduction ; Production Process and Characteristic of Palm Wines ; Microorganisms Associated with Palm Wine Fermentation; Chemical Properties Associated with Flavor and Aroma of Palm Wine.
- Health Aspects Associated with Beneficial Bioactive Compounds in Palm Wines Health Aspects Associated with Toxins in Palm Wines ; MEDICINAL WINES FROM TROPICAL HERBS ; Introduction; Wine from Black Galingale Root (Krachai-Dum) ; Ginger Wine ; Noni Wine; Roselle Wine; REFERENCE ; EFFECT OF WINEMAKING TECHNIQUES ON BIOACTIVE COMPOUNDS IN WHITE AND RED WINE ; ABSTRACT ; 1. INTRODUCTION; 2. SENSORY ROLE OF PHENOLS ; 2.1. Wine Color; 2.2. Wine Taste ; 3. CHEMICAL STRUCTURE OF MAIN PHENOLIC COMPOUNDS IN GRAPES ; 3.1. Flavonoids ; 3.1.1. Anthocyanins ; 3.1.2 Flavanols ; 3.1.3. Flavonols.
- 3.2. Non-Flavonoids 3.2.1. Simple Phenolics ; 3.2.2. Hydroxybenzoic and Hydroxycinnamic Acids; 3.2.3 Stilbenes ; 4. GRAPE MORPHOLOGY AND PHENOLIC DISTRIBUTION ; 4.1. Grapevine Cultivars and Phenolic Content in Wines ; 5. STYLES OF RED AND WHITE TABLE WINES; 6. WINEMAKING TECHNIQUES TO IMPROVE PHENOL EXTRACTION ; 6.1. Extraction Factors ; 6.2. Pre-Fermentation Practice; 6.3. Maceration and the Effect of Time ; 6.4. Cold Maceration; 6.5. Thermovinification ; 6.6. Saignée ; 6.7. Pump-over and Pump-down; 6.8. Fermentation Temperature ; 6.9. Sulfur Dioxide Effects.
- 6.10. Use of Pectolytic Enzymes 6.11. Carbonic Maceration; 6.12. Fining Agents ; 7. WINE AND HEALTH ; CONCLUSION ; REFERENCES ; MICRO-OXYGENATION OF RED WINE: CHEMISTRY AND SENSORY ASPECTS ; ABSTRACT ; 1. MOX AND CHEMISTRY OF WINE ; 1.1. Introduction ; 1.2. Oxygen Solubility and Consumption in Wine ; 1.3. Oxygen and Polyphenols Reactions ; 2. MOX TECHNIQUE ; 2.1. Definition and Background ; 2.2. The Technology: Incorporation of Oxygen into Wine ; A) Micro-Bullage System ; B) Semi-Permeable Membrane System ; C) HDPE Tanks ; D) Electrochemical Micro-Oxygenation (ELMOX)