Wine Chemistry and Biochemistry

Chemical and Biochemical Aspects ofWinemaking.- Biochemistry of Alcoholic Fermentation.- Biochemical Transformations Produced by Malolactic Fermentation.- Special Wines Production.- SparklingWines and Yeast Autolysis.- Biologically Aged Wines.- Enzymes in Winemaking.- Use of Enological Additives for Colloid and Tartrate Salt Stabilization in White Wines and for Improvement of Sparkling Wine Foaming Properties.- Wine Chemical Compounds and Biochemical Processes.- Nitrogen Compounds.- Amino Acids and Biogenic Amines.- Peptides.- Proteins.- Carbohydrates.- Volatile and Aroma Compounds.- Wine Aroma Precursors.- Polyfunctional Thiol Compounds.- Volatile Compounds and Wine Aging.- Yeasts and Wine Flavour.- Identification of Impact Odorants of Wines.- Interactions Between Wine Matrix Macro-Components and Aroma Compounds.- Phenolic Compounds.- Anthocyanins and Anthocyanin-Derived Compounds.- Flavanols, Flavonols and Dihydroflavonols.- Non-flavonoid Phenolic Compounds.- Influence of Phenolics on Wine Organoleptic Properties.- Health-Promoting Effects of Wine Phenolics.- Spoilage ofWines.- Aromatic Spoilage of Wines by Raw Materials and Enological Products.- Wine Spoilage by Fungal Metabolites.- Automatic Analysers and Data Processing.- Automatic Analysers in Oenology.- Statistical Techniques for the Interpretation of Analytical Data.

Author: M. Victoria Moreno-Arribas

Publisher: Springer

Publication Date: Oct 29, 2010

Number of Pages: 735 pages

Binding: Paperback or Softback

ISBN-10: 1441925481

ISBN-13: 9781441925480