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Enological Chemistry

  • ID: 2088872
  • Book
  • May 2012
  • Region: Global
  • 442 Pages
  • Elsevier Science and Technology
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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, to include chemistry as part of the broader science of wine, or targeting a less scientific audience and including social and historical information not directly pertinent to the understanding of the role of chemistry in successful wine production.

The topics in the book have been sequenced identically with the steps of the winemaking process. Thus, the book describes the most salient compounds involved in each vinification process, their properties and their balance; also, theoretical knowledge is matched with its practical application. The primary aim is to enable the reader to identify the specific compounds behind enological properties and processes, their chemical balance and their influence on the analytical and sensory quality of wine, as well as the physical, chemical and microbiological factors that affect their evolution during the winemaking process.

  • Organized according to the winemaking process, guiding reader clearly to application of knowledge
  • Describes the most salient compounds involved in each step enabling readers to identify the specific compounds behind properties and processes and effectively work with them
  • Provides both theoretical knowledge and practical application providing a strong starting point for further research and development

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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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Moreno, Juan
Peinado, Rafael
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