Enological chemistry /

Enological Chemistry is written for the professional enologist tasked with finding the right balance of compounds to create or improve wine products. Related titles lack the appropriate focus for this audience, according to reviewers, failing either to be as comprehensive on the topic of chemistry,...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Moreno, Juan
Otros Autores: Peinado, Rafael
Formato: Electrónico eBook
Idioma:Inglés
Español
Publicado: London ; Waltham, MA : Academic Press, 2012.
Edición:1st ed.
Temas:
Wine and wine making > Chemistry.
Grape products.
Vin > Chimie.
Produits du raisin.
TECHNOLOGY & ENGINEERING > Food Science.
Grape products
Wine and wine making > Chemistry
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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.

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