Enological Chemistry

by Moreno; Peinado

• ISBN13: 9780123884381
• ISBN10: 0123884381
• Format: Hardcover
• Copyright: 2012-04-24
• Publisher: Elsevier Science

Summary

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

Table of Contents

Preface	p. ix
About the Authors	p. xi
The Vine	p. 1
Composition of Grape Must	p. 13
Must Aromas	p. 23
Composition of Wine	p. 41
Polyphenols	p. 53
Sugars: Structure and Classification	p. 77
Sugars in Must	p. 95
Carboxylic Acids: Structure and Properties	p. 109
Grape Acids	p. 121
The Relationship Between Must Composition and Quality	p. 137
The Transformation of Must into Wine	p. 157
Nitrogen Compounds	p. 183
Acid-Base Equilibria in Wine	p. 195
Buffering Capacity of Wines	p. 223
Precipitation Equilibria in Wine	p. 253
Changes in Acidity after Fermentation	p. 271
Redox Phenomena in Must and Wine	p. 289
The Colloidal State	p. 303
Wine Colloids	p. 323
Inorganic Material and Metal Casse	p. 355
Chemical Aging	p. 375
Aging	p. 389
Biological Aging	p. 405
Index	p. 417
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