Enological Chemistry

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  • Format: Hardcover
  • Copyright: 2012-04-24
  • Publisher: Academic Pr

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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

Table of Contents

Prefacep. ix
About the Authorsp. xi
The Vinep. 1
Composition of Grape Mustp. 13
Must Aromasp. 23
Composition of Winep. 41
Polyphenolsp. 53
Sugars: Structure and Classificationp. 77
Sugars in Mustp. 95
Carboxylic Acids: Structure and Propertiesp. 109
Grape Acidsp. 121
The Relationship Between Must Composition and Qualityp. 137
The Transformation of Must into Winep. 157
Nitrogen Compoundsp. 183
Acid-Base Equilibria in Winep. 195
Buffering Capacity of Winesp. 223
Precipitation Equilibria in Winep. 253
Changes in Acidity after Fermentationp. 271
Redox Phenomena in Must and Winep. 289
The Colloidal Statep. 303
Wine Colloidsp. 323
Inorganic Material and Metal Cassep. 355
Chemical Agingp. 375
Agingp. 389
Biological Agingp. 405
Indexp. 417
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